I made two batches of cottage cheese last week. The first one I thought was a failure. The curds were dry and rubbery. Maybe I cooked them too long? I used it like mozzarella. My second batch was much nicer in texture (creamy) but the recipe produced a more sour cheese. I was expecting this as it sat on the counter for about 16 hours before I cut the curd and cooked it. I didn’t like either batch for just eating plain. Brad preferred eating the first (dry) batch as he didn’t like the sour flavor of the second batch. I liked the texture of the second batch and it tasted really good with a bit of apple butter stirred in. Either way, I think I can definitely make cottage cheese to at least use in cooking. I’m excited about that. We go through almost 1 container of the stuff a week and if I can quit buying the containers, I’ll have less of them to throw away.
Tuesday: Salmon, Oven Fries, Baked Beans, Salad
Wednesday: Veggie Stuffed Shells, Green Beans
Thursday: Not sure yet. We may be going away for the evening.
Friday: Vareniky (More with Less p. 144), Salad
Saturday: Colorado Pie (More with Less p. 142), Corn, Red Beets
Sunday: Pizza Rice Casserole, Green Beans
Odds and Ends: Homemade Mayo, Cottage Cheese, Bread