tag:blogger.com,1999:blog-2267042102463582989.post4801096233421789040..comments2023-08-22T01:48:59.199+12:00Comments on Seedling: Yo No.Seedlinghttp://www.blogger.com/profile/03327645473800845592noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2267042102463582989.post-42977151307376432662010-06-08T14:43:44.167+12:002010-06-08T14:43:44.167+12:00Natacha, that seems so easy and yummy! Will defin...Natacha, that seems so easy and yummy! Will definitely have to give it a go. Dad, thanks also for the excerpt from Grandma Lea's cookbook. Very cool. xxSeedlinghttps://www.blogger.com/profile/03327645473800845592noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-9835225167094073282010-06-07T18:40:02.338+12:002010-06-07T18:40:02.338+12:00You can actually make cheese from yoghurt. It is c...You can actually make cheese from yoghurt. It is called "Labni" in lebanese (also spelled "Labneh"). Mix yoghurt, pinch of salt, 1/4 cup cold water together, pour yoghurt in muslin bag and leave to drain for 3 hours. I skip the part where you add milk. You can leave the yoghurt in the muslin bag for longer, in the fridge. The more water drained the harder the cheese! It is similar to Ricotta but different ingredients: yoghurt has various bacteria depending on the type you make, but no rennet.<br />It's all yumm anyway!natacha leehttps://www.blogger.com/profile/06186881429929341504noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-33223894405185394122010-06-01T22:46:01.692+12:002010-06-01T22:46:01.692+12:00Ha ha, sounds yum! And thanks for your comments, ...Ha ha, sounds yum! And thanks for your comments, don't be intimidated though, it was way way easy really! I just made some silly mistakes... Also, I don't know what your bub looks like but I can imagine similarities purely based on that pic of her wearing that sweet dress you made! Classic that they both pull the same poser face!Stellahttps://www.blogger.com/profile/06238570501454087217noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-53951108722335243432010-05-31T15:41:51.123+12:002010-05-31T15:41:51.123+12:00Perhaps this is what is called pot cheese or farme...Perhaps this is what is called pot cheese or farmer's cheese, which is like cottage cheese. <br /><br />From my mother's 1944 cookbook (I watched her make cottage cheese when I was Solomon's age:<br /><br />Crush rennet in milk. Heat 1 qt mild to 95 (F), stir in rennet, remove from heat and let stand in warm place until mixture thickens. Break curd and pour curds and whey through cheesecloth. Drain, season with salt, moisten with cream, chill. <br /><br />You did not have rennet, but you seemed to have gotten a good result without it, probably because of the long boiling denaturing the protein--see below from Wikipedia. <br /><br />Rennet (pronounced /ˈrɛnɪt/) is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin or lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption.GLNhttps://www.blogger.com/profile/04379817295331970093noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-44826048602393604222010-05-31T15:30:01.464+12:002010-05-31T15:30:01.464+12:00yum, looks pretty much like ricotta to me! enjoy!...yum, looks pretty much like ricotta to me! enjoy!Tracey@bountifullyhttps://www.blogger.com/profile/15977553433046874229noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-62327002528498498472010-05-31T13:37:20.547+12:002010-05-31T13:37:20.547+12:00haha. i was thinking cottage, looks good! i still ...haha. i was thinking cottage, looks good! i still havent tried the basic yogurt.....angelinahttps://www.blogger.com/profile/05468153624725372262noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-24482131162400358162010-05-31T10:14:36.460+12:002010-05-31T10:14:36.460+12:00Rose, thank you for the link to World Sweet World ...Rose, thank you for the link to World Sweet World -- what an awesome site. Yes, this was a happy result after a series of mistakes. As I keep reminding myself, mistakes can be good things! I'll definitely make it again -- this time intentionally. Thank you all for your comments!Seedlinghttps://www.blogger.com/profile/03327645473800845592noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-3839836152822300812010-05-31T10:09:01.456+12:002010-05-31T10:09:01.456+12:00I like your attitude! There is an article in issue...I like your attitude! There is an article in issue #8 of <a href="http://worldsweetworld.com" rel="nofollow">World Sweet World</a> about making ricotta – which looks a lot like what you've made.Rosehttps://www.blogger.com/profile/05266722417757669826noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-91147689008576089812010-05-31T09:02:08.582+12:002010-05-31T09:02:08.582+12:00Awesome. Waste not, want not ;)Awesome. Waste not, want not ;)clarehttps://www.blogger.com/profile/12516229049175190399noreply@blogger.comtag:blogger.com,1999:blog-2267042102463582989.post-30278778778772574032010-05-31T07:54:46.046+12:002010-05-31T07:54:46.046+12:00I am glad you "experimentation" turned o...I am glad you "experimentation" turned out fine... they look like curds to me, and actually look nice in that pasta salad bowl.<br />Also, nice of you to recover the yogurt gone awry rather than toss food away.Calhttps://www.blogger.com/profile/17204635978443190089noreply@blogger.com