Tuesday, August 23, 2016

CURDS AND WHEY

CURDS AND WHEY
Here is our favorite cottage cheese recipe
homegrownandhealthy.com
Strained curds from 1 gal. milk (after curding with ¼ cup vinegar or lemon juice)
½ Tbls salt
½ ts granulated garlic
2 ts onion flakes (optional)
Sprinkle basil
Sometimes I’ve also let the curds drain in a cheesecloth or yogurt cheese strainer till really dry, then use it as mild tasting soft cheese.

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