Curds and Whey

[Guest guest]

Whole milk heated and with a scant teaspoon of white vinegar or lemon

juice will cause the curds to separate from the whey( the thin watery

part of the milk). This makes very fresh what we call in the

states " cottage cheese " ' It's fun and easy to make. You can lightly

salt the curds and refrigerate and you have instant cottage cheese.

I've only made it with whole milk. The French recipe is to then cover

with a brown gravy.

This is one of those fun things to let children try like making butter.

Deanna in Colorado