[chrissie B]

i tryed the recipie from the forum and it wasent what i was hoping for , maybe i did something wrong it did seperate but didnt make the little lumps that is cottage cheese , any ideas      
chrissie b

[John]

Home made cottage cheese comes out  differently to store bought, I suppose it's a matter of taste but we prefer the texture of home made -as in the recipe on the site Home Made Cottage Cheese

[richyrich7]

Home made cottage cheese comes out  differently to store bought, I suppose it's a matter of taste but we prefer the texture of home made -as in the recipe on the site Home Made Cottage Cheese

Will give that a go John, OH likes it, don't know if I've ever tried it  :oops:

[gobs]

I just read that recipe, which is in my mind a substitute for what it is traditionally made out of is yoghurt, so you don't need any acid additives, it's already there.

And it wont be lumpy, Chrissie, it is not supposed to be. I 've always wondered how they achieved that in supie cottage cheese.

which is a pain in using, to lose the juices and then put it through the food processor , a menace :!:

[WG.]

I am half-way through my first attempt at making paneer so I will report later.

[John]

Well until Larry agrees we can have cows on the lotty (and flying pigs) our cheesemaking and butter making tends to be when the supermarket has milk or cream at silly low prices because it's about to go out of date.
Interestingly our butter tasted far nicer than store bought. Creamier and lighter and all it was made from was some Tesco cream reduced to 5p a large tub.

[lefrog]

reading the recipe for cottage cheese something made me somewhat twich,
the recipe state thou should not use homogenised milk.
homogenised milk or standardised is 97% of the sold milk in supermarket, I am a bit on the lasy side and wonder what would happen if you decide to use the "not to use milk"?

[gobs]

It might not work at all.

Not taking the mick there, seriously, it's about bacteria naturally present in them.

[lefrog]

I guess I ll have to give a visit to the local cow's

[John]

reading the recipe for cottage cheese something made me somewhat twich,
the recipe state thou should not use homogenised milk.
homogenised milk or standardised is 97% of the sold milk in supermarket, I am a bit on the lasy side and wonder what would happen if you decide to use the "not to use milk"?

Most milk sold in supermarkets is pasteurised, homogonised milk is also called UHT (the stuff in cardboard boxes that keeps for months)

[Scribbler]

In the olden days you had milk delivered and it had cream on the top. Supermarket milk, even full fat, doesn't have cream. I thought this was homogenised - ie all the same, top to bottom.

[mushroom]

Most milk sold in supermarkets is pasteurised, homogonised milk is also called UHT (the stuff in cardboard boxes that keeps for months)

Homogenised is not a synonym for UHT, they are different processes, and they are applied for different reasons.. although homogenised milk may also be ultra-heat treated. [pedantic mode=off]

[John]

Homogenised is not a synonym for UHT, they are different processes, and they are applied for different reasons.. although homogenised milk may also be ultra-heat treated. [pedantic mode=off]

Well, live and learn, thanks..  Will you be staying long?  

Anyway, with the recipes section they're Val's baby. I can and do cook but she's far better than me. No formal training but she did run a vegetarian cafe in the mists of pre-history and (whispers) her chutneys are much nicer than some made by a relative who is a trained chef but we don't tell him.

[mushroom]

Well, live and learn, thanks..  Will you be staying long?  

Anyway, with the recipes section they're Val's baby. I can and do cook but she's far better than me. No formal training but she did run a vegetarian cafe in the mists of pre-history and (whispers) her chutneys are much nicer than some made by a relative who is a trained chef but we don't tell him.

I have to try them. Additionally, I'm looking for a chutney that has hardly any sugar, if such a thing exists, not sure if it does though - isn't sugar required to make it gloopy?

[WG.]

I'm looking for a chutney that has hardly any sugar, if such a thing exists, not sure if it does though - isn't sugar required to make it gloopy?

That would be more of a pickle IMO.  Sugar is part of the preservation process in a chutney.