TroisChatNoir Posted November 16, 2009 Share Posted November 16, 2009 Hi, have read with the interest the soft cheese and cream advice. Does anyone know if cottage cheese also lurks in France under a different guise? Many thanks Link to comment Share on other sites More sharing options...
babcock Posted November 16, 2009 Share Posted November 16, 2009 The French company Danone market cottage cheese BUT few places stock it. Summer 2008 it was available in our local Carrefour but not this summer! Link to comment Share on other sites More sharing options...
Âme Posted November 16, 2009 Share Posted November 16, 2009 I have never been able to find it in a supermarket, but it is very easy to make.Recipe for Cottage Cheese Link to comment Share on other sites More sharing options...
Clair Posted November 18, 2009 Share Posted November 18, 2009 I had seen this recipe on one of the many food blogs I follow. It is similar to the one I use:Homemade Cottage Cheese Recipeand for those of you who make their own kéfir (you can also use the fermented milk shown here)Ricotta Maison Link to comment Share on other sites More sharing options...
Âme Posted November 18, 2009 Share Posted November 18, 2009 Do you put rennet in cottage cheese, Clair?... and do you know where I might find vegetable-based rennet? (or even a suggestion of where to look for it!) Link to comment Share on other sites More sharing options...
Clair Posted November 18, 2009 Share Posted November 18, 2009 Yes, I do.I got some from the pharmacy (it's called présure and they had it in stock) and I keep it in the fridge.You only need a few drops at a time.I have no idea where you would get vegetarian rennet. Some info here.I have not tried the lemon juice/vinegar version, but it is commonly used to make paneer. Link to comment Share on other sites More sharing options...
Âme Posted November 18, 2009 Share Posted November 18, 2009 Thanks for that link Clair. It's really useful. I knew about a few of the soft cheeses but seeing that French Emmental Entremont and all Milleret cheeses use non-animal rennet makes me want to whoop with joy! The translations présure chimique and présure végétale are a good start. It should be easy to grow some ladies' bedstraw, which if it is traditional in Chester must have been used for Cheshire cheese. And there is certainly no shortage of fig sap around here so that is an easy one to test. We're having sag paneer on Sunday. [:)] Link to comment Share on other sites More sharing options...
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