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Cottage cheese/Dutch cheese curds

Ingredients

• 1 gallon pasteurized skim milk

• 3/4 cup white vinegar

• 1 1/2 teaspoons kosher salt

• 1/2 cup half-and half-or heavy cream

Directions

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

COMMENTS

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hannahrose
23:21 Apr 28 2010

WILL TRY MAKINGTHIS WITH SEANBOY

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2 litres Pigs blood

Casings, beef runners of large hog casings (optional)

3 onions, finely chopped

1 kg of suet or diced pork fat (back fat or bacon fat)

500ml double cream

500g oatmeal, soaked overnight in water)

500g barley, boiled in water for 30 minutes

2 teaspoons salt

1 teaspoon mixed herbs or ground coriander

1 teaspoon black pepper or cayenne pepper

1 teaspoon ground mace

Method

Soften the onions in a quarter of the fat, make sure that they do not colour. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots. The puddings can then be poached in barely simmering water for 5 - 10 minutes. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them). Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out. They can then be drained and kept in a fridge for 1 - 2 weeks

An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)

You can then cut slices and fry or bake

COMMENTS

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hannahrose
23:22 Apr 28 2010

WILL MAKE THIS AND SEE IF KEITH WILL EAT THIS1

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hannahrose
19:14 May 07 2010

SWEETIE EVEN THOUGH I AM VEGAN I WILL GIVE THIS RECIPE A TRY!! LOVE MASTER K

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