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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1/4 Junket Rennet Tablet 1/2 cup water 1 gallon whole milk | 1/2 cup buttermilk 1 teaspoon salt 1 cup heavy cream |
Step by Step Instructions
Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture into a colander lined with a flour sack towel and drain off whey. After whey has drained 2 to 3 minutes, lift curd in towel and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in a large bowl. Add salt and cream and mix thoroughly. Chill.
ENJOY!
Homemade Cottage Cheese
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