Cottage cheese

“ Cottage Cheese is made by coagulating milk and preparing the curd by mixing with it cream or melted butter and salt or sugar as desired. When milk can be procured at little cost, cottage cheese is one of the cheapest and most valuable foods. ”

“ Thin with cream or mayonnaise. Serve as a dip for potato chips.
Cottage Cheese Spreads
Combine cottage cheese, anchovies, paprika, and a dash of cayenne. Serve on tiny crackers.
Mix flaked salmon or tuna, lemon juice, olives and/or pickles, minced parsley and blue cheese; serve on rye bread.
Combine cottage cheese, chopped salted peanuts, and mayonnaise. Spread on crackers.
Combine ground dried beef, grated onion, and pickles with cottage cheese. Serve on crackers. ”

“ Beat the eggs slightly, add the cottage cheese, 1⁄2 cup of sugar, cream, salt and lemon rind. Mix 3 tablespoons of sugar with the cinnamon and nutmeg, sprinkle this over the apples, then cover them with the cottage cheese mixture. Bake in a moderately hot oven (425° F.) 10 minutes; reduce the heat to a moderate oven (350° F.) and bake 30 minutes longer. ”

“ DRESSING
1⁄3 cup salad oil
3 tablespoons lemon juice
1⁄2 teaspoon salt
1⁄3 cup strained honey
Beat together the oil, lemon juice, and salt. Add honey slowly while beating. Mix cottage cheese, strawberries, and French dressing. Put on lettuce leaves. Garnish with mayonnaise and whole strawberry.
12 Molded Fruit Salad
1 package lemon-flavored gelatin
1 cup hot water
1⁄2 cup creamy cottage cheese
1 cup heavy cream, whipped
1⁄2 cup broken walnut meats
1⁄2 cup maraschino cherries, quartered
1 cup crushed pineapple, well drained
Dissolve gelatin in hot water. ”

“ Even as late as a generation or two ago cheese of different kinds was made at home for family use, as sour-milk or cottage cheese still is, and cheese making was very generally a farm industry, cheese, like butter, being sold by the farmer who made it. Cottage cheese is very commonly homemade. Most types of cheese, however, are now as a rule made on a large scale in factories where advantage may be taken of labor-saving devices. ”

“ Form into ball; wrap in waxed paper and chill. Roll out dough and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in moderately hot oven (425° F.) .
FILLING
Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon grated lemon rind. Fill with 1 No. 21⁄2 can fruit cocktail, chilled and drained. Garnish with mint. Serves 8.
30 Buttermilk Pie
2 eggs
1⁄2 cup melted butter
2 tablespoons flour
1 cup sugar
2 teaspoons vanilla
2 teaspoons lemon juice, or 1 teaspoon grated lemon rind
11⁄2 cups buttermilk
1⁄2 pound cottage cheese
Pastry
Beat egg yolks slightly ”

“ Combine cheese, tuna, 1⁄4 cup bread crumbs, and seasonings. Blend into beaten eggs. Place in oiled casserole (1 quart) . Sprinkle with remaining crumbs, buttered. Set in pan of hot water; bake in moderate oven (375° F.) about 30 minutes or until mixture is firm. Serves 4.
Cottage Cheese Puffs
1 cup sieved cottage cheese
1 cup dry bread crumbs
3⁄4 teaspoon salt
1⁄4 teaspoon onion salt
1 teaspoon chopped parsley
1⁄2 cup chopped peanuts
1 egg, beaten
Combine cottage cheese, 3⁄4 cup bread crumbs, salt, onion salt, parsley and peanuts with beaten egg ”

“ Blend in flour, salt, pepper. Gradually stir in milk; cook until thick and smooth, stirring constantly. Season with pimiento and Worcestershire. Add sliced eggs and cottage cheese. Heat. Serve on buttered toast.
Baked Potatoes With Cottage Cheese
Halve large baked potatoes. Scoop out centers. Mash thoroughly. For 6, combine 2 cups cottage cheese and one egg. Mix with potatoes. Season. Refill shells. Dust with paprika: Return to hot oven. Bake until brown on top. ”

“ In America cottage cheese is also called pot, Dutch and smearcase. It is the easiest and quickest to make of all cheeses, by simply letting milk sour, or adding buttermilk to curdle it, then stand a while on the back of the kitchen stove, since it is homemade as a rule. ”

“ Press one quart of fine cottage cheese through a coarse sieve or colander and set it away in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add a saltspoon of salt and one-fourth as much of caraway seed, yolks of two eggs and an even tablespoon of flour which has been previously dissolved in about one-half cup of cold milk; stir the flour and milk until it is a smooth paste, adding a lump of butter, about the size of an egg ”

“ In the top of the double boiler beat egg yolks slightly; stir in softened gelatin, table cream, and sugar. Place over boiling water and cook, stirring constantly, until the mixture coats a spoon. Remove from heat; stir in cottage cheese, salt, vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is cooling, combine ingredients for crust ”

“ Mix cottage cheese, cream, lemon juice, onion juice, paprika, and salt; add dissolved gelatin. Turn into a ring mold that has been rinsed with cold water; chill until firm. Unmold on crisp salad greens and fill center of ring with desired fruit or vegetable salad. ”

“ Soft cream or cottage cheese, called à la Pie, too, suggesting pie à la mode; also Farm from the place it's made. Usually eaten with salt and pepper, in summer only. It is the ascetic version of Fromage à la Crème, usually eaten with salt and pepper and without cream or sugar, except in the Province of Bresse where it is served with cream and called Fromage Blanc à la Crème.
Every milky province has its own Blanc. In Champagne it's made of fresh ewe milk. In Upper Brittany it is named after Nantes and also called Fromage de Curé. ”

“ If cheese is used and in quantity, it is obvious that some other proteid and fat foods should be diminished, in order that the meal or day’s menu may not be unduly hearty.
For the convenience of the housekeeper, a number of recipes for cheese dishes are given in later pages, these being preceded by directions for making cottage cheese and other similar cheeses which are usually made in the home. ”

“ Beat egg yolks with remaining sugar, add lemon juice and rind, mace and salt, then cottage cheese and flour blended with milk. Mix all thoroughly and sieve. Add whipped cream and stiffly beaten egg whites. ”

“ Beat in flour, 1⁄2 cup sugar, vanilla, lemon juice, buttermilk, and cottage cheese that has been pressed through a sieve. Beat egg whites, add 1⁄2 cup sugar gradually, and beat until stiff; fold into mixture. Pour into 9-inch pie pan lined with pastry; bake in a hot oven (450° F.) for 15 minutes, then lower temperature to slow (300° F.) and continue baking 40 minutes, or until set. ”

“ Bake 20-25 minutes at 250° F. Sauce: Chop mushrooms and onion; saute in butter. Shake flour and seasonings in small jar with mushroom juice. Add to mushroom and onion; blend in milk. Stir constantly over low heat until thickened. Pour over pinwheels, allowing 2 per serving. Serves 6.
19 Cottage Cheese and Egg Plant Casserole
1 egg plant
1 cup cottage cheese (dry)
3 slices bread
1⁄2 onion, sliced
1 green pepper, chopped
1 whole pimiento, chopped
pepper and marjoram
1 egg
2 tablespoons butter
Paprika
1⁄2 teaspoon salt
Peel the egg plant and cube. ”

“ I have never seen hog’s-head cheese in “Dutch” houses. If the boiling-pieces of beef are kept over summer, they are smoked, instead of being preserved in brine. Much smear-case (schmier-käse) , or cottage cheese, is eaten in these regions. Children, and some grown people too, fancy it upon bread with molasses; which may be considered as an offset to the Yankee pork and molasses. ”

“ It was there and then that cheese came of age from coast to coast. In every bar there was a choice of Swiss, Cottage, Limburger—manly cheeses, walkie-talkie oldsters that could sit up and beg, golden yellow, tangy mellow, always cut in cubes. Cheese takes the cube form as naturally as eggs take the oval and honeycombs the hexagon.
On the more elegant handout buffets, besides the shapely cubes, free Welsh Rabbit started at four every afternoon, to lead the tired businessman in by the nose ”

“ Named from cooking sour clabbered curd to the melting point. When cool it is allowed to stand three or four days until it is colored through. Then it is cooked again with salt, milk, and usually caraway. It is stirred until it's as thick as molasses and strings from a spoon. It is then put into pots or molds, whose shape it retains when turned out.
All cooked cheese is apt to be tasteless unless some of the milk flavor cooked out is put back in, as wheat germ is now returned to white bread. ”

“ In France there are a variety of cheeses which vary in consistence, constitution, flavour, and ability to keep, and these differences are rather owing to the process of manufacture than to the nature of the soil or the peculiarity of climate. The various denominations applied to them, too, indicate differences in manipulation rather than any change in their matter. Nevertheless, we are far from partaking of the opinion of those who deny that both sun and soil have any influence; for as with wine and cider, so with butter and cheese, the pasture has a marked action upon aroma and quality. ”

“ All middle-aged people who have in younger days lived in localities where dairying reached even modest pretensions can recall the sweet-savored cheese room, an adjunct of the kitchen, whose furnishing of primitive milk utensils was then considered ample for the housewife's use. Associated dairies or factories soon came upon the stage, and their vast superiority of method, coupled with the adoption of the cheddar system, marked an era in cheese improvement, which said in effect, if not in words, that "home dairy cheese must go." ”

“ The acid used in curdling milk acts upon the caseine alone, and not upon the butter particles, which are imbedded in the curd as it hardens, and thus increase its richness and flavor without adding to its consistency, which is due to the caseine.
It is evident, therefore, that cheese made entirely of cream cannot have the firmness and consistence of ordinary cheese. It is only made for immediate use, and cannot be long kept. ”

“ The process is not commendable and while it may sell to some extent, in certain markets where a soft, fresh cheese is liked, “washed” or “soaked” curd cheese can never compare favorably in quality with a well-made, firm Cheddar cheese that is mellowed down by long-time curing to a consistency so it will fairly melt in your mouth.
Composition.—The American cheese contains almost all the casein and the butter-fat of the milk, besides such portions of the milk-albumin, milk-sugar, and mineral matter as are held in the water or whey which is retained in the cheese. ”

“ It is considered to enhance the value of the butter Kugel or ball, especially when given to the priest in payment for masses said for dead relations. The Ursuline Sisters were paid for Moidel's education in butter.
And the native cheese!—meagre cheese, as it is justly called—a poor, insipid, not overclean curd cheese. The curds are often merely squeezed in a cloth, then turned out and placed upon an upper shelf to dry, where they look like the back portions of gigantic skulls until damp and mould somewhat destroy the resemblance. The kind called fat cheese is not much better. ”

“ The moment the acid is sufficiently developed, though the curd be yet soft and raw, the whey is drawn, the curd is further cooled and soaked, and then dipped, drained, salted and put to press. A leaky cheese is the result. If the weather [Pg 75] is cool and bad for curing, a sour cheese follows. But whatever the weather may be, we doubt if a leaky cheese ever yet turned out all right in flavor and quality. It can never have that nutty, new-milk flavor which belongs to cheese properly cooked. ”

“ At the end of that time knead them again, put the paste into wicker moulds, and leave the cheeses to drain until they are quite dry. When dry and firm, lay them on a board and leave them to acquire hardness gradually in a place of very moderate warmth; should the heat be too great, as we have said, they will burst. When, in spite of all precautions, such accidents occur, the crevices of the burst cheeses are, in Germany, filled with curds and cream mixed, some being also put over the whole surface of the cheese, which is then dried again. ”

“ In the Journal of the Bath and West of England Society, he has recently drawn attention to the subject again, and explains his method whereby the farmer may utilise his skim-milk by the profitable manufacture of soft cheese. It seems that anybody can learn the processes; and a few experiments will teach the practice of ripening the cheeses in an apartment having a regulated temperature proper for the development of the necessary white mould, followed by blue mould, producing the most accepted flavour. ”

“ It is greatly esteemed for eating with radish and salad. This cheese is easily made in any family when sufficient cream can be spared. Stir in a table-spoonful of rennet to a quart of warm cream; when the curd is “set,” spread a cloth over a sieve and lay the curd into it to stand for twenty-four hours, when it may be put into a small hoop, a wet cloth and a board laid on top, to press and drain it a little, and in a few hours it will be ready for use.
The Swiss Cheese has a peculiar flavor and richness, which can be gained only from the mountain pastures. ”

“ The men sleep in a rough attic under the sloping roof of the hut, whose one downstair room serves to make the cheese. Cheese-making is the great trade of our parts, for here the cheese is the gentleman who pays the rent (le fromage paie le fermage) , say our farmers. Push open the door under the lime-trees. You enter a moderate-sized room which occupies the whole ground floor, paved with rough volcanic stone, dark grey, and slopped with whey. In one corner stands a primitive open fireplace, with a pan or two and a cauldron for the herdsmen’s soup ”