Cottage Cheeeeeeeeeese! (MeowKat likes it)

[Platypus]

I hate you people.

I LOVE COTTAGE CHEESE.

<3

 

[amish]

Bleu Cheese is awesome. I used to hate it, but now I love it. So good with bacon.

KT

BLASPHEMY!!!! never ruin good bacon with moldy bleu cheese.

 

[KeithTalent]

BLASPHEMY!!!! never ruin good bacon with moldy bleu cheese.

No way dude. MR burger with caramelized red onions, pepper bacon, and bleu cheese. :wub:

KT

 

[Dankk]

Cheese Curds

Tasty little bits of fresh cheese
perfect for a quick snack.



Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic. The American variety are usually yellow or orange in color, like most American cheddar cheese. Other varieties, such as the Québécois and the New York varieties, are roughly the same color as white cheddar cheese.

After twelve hours, even under refrigeration, they have lost much of their "fresh" characteristics, particularly the "squeak". Room temperature, rather than refrigeration, may preserve the flavor and the "squeak".
You can freeze cheese curds for up to 4 months, be aware you will loose the squeak and freshness when eaten after freezing.

Cheese Curds are sometimes breaded and deep fried especially in Wisconsin.

Cheese curds are a main ingredient in Poutine, a Quebec dish in which cheese curds are served layered on top of french fries, and melting under steaming hot gravy.




We start out bringing 2 Gallons of milk up to a temperature of 96F and the timer is set for 90 minutes
to measure the critical process from ripening through scald, Since this is the part of the recipe that is most important and must run by the clock.
Next 1/2 tsp of calcium chloride is measured out and added to the milk along with a pack of thermophilic culture (C201). The milk is then kept at 96F to culture (ripen) the milk for 30 minutes.

Next measure out 1/2 tsp of rennet and add this to 1/4 cup of cool water, add and stir the milk gently for about 30 seconds. In about 6-10 minutes the milk will begin to gel and in 18-25minutes a firm set should take place. This can be tested by inserting a knife and lifting with the broad surface to split the curd as seen above. In a few seconds the cut will fill with clear whey, if it is cloudy wait a few more minutes.

Next cut the curd surface into 3/4inch cubes. Wait 3 minutes then begin to stir. Keeping the temperature at 96F and as you stir the curds will become smaller. You can now begin heating the curds slowly to 116F over 30 minutes. They will continue to shrink as more whey is released. About now your timer should be going off .

Continue to cook the curds for 30-60 minutes depending on how dry you like them. When the curds are cooked, transfer them to a cloth lined colander to drain . The cloth is now gatherd by its corners and hung for
15-20 minutes. Then the cloth is twisted tight to press the curds together.

A small plate provides a flat surface for pressing. A gallon jug of water provides the weight (8lbs). In about 1 to 3 hr you have a nice consolidated mass of curds.

This curd mass can now be broken into bite size pieces , tossed with a bit of salt and
is now ready for eating. I store the curds in a zip lock bag in the fridge.








How to make this cheese :
1. 2 Gallons of Milk are heated to 96F, add 1/2 tsp of calcium chloride at this point.
(Optional; If you want more color in the curds add 1/4-1/2 tsp of annato cheese coloring at this point)
2. Add 1 packet of thermophilic culture C-201 and let this ripen for 30 minutes.
3. Then add 1/2 tsp rennet and stir gently for 30 seconds.
the milk will begin to gel in 6-10 minutes and a full set ready to cut in 18 -25 min
4. When firm cut the curds into 3/4 inch cubes and stir 5 minutes.
5. Then begin to cook the curds to 116F slowly over the next 30 minutes. (starting out at 2F every 5 minutes and then increasing the heating rate as the curds dry out)
6. Continue to stir the curds for the next 30-60 min at 116F to increase firmness.
7. Drain in cloth and bundle by tightening the cloth.
Press with a weight of 1 Gallon of water (app. 8 lbs) and let set 1-3 hours.
8. Now break the curds into small bite size pieces and toss with a bit of salt (to your taste) they are ready to eat. I simply store mine in a plastic bag

NOTE: If you have a pH meter, the end of step 5 should be pH6.4 and step 7 pH5.3



Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:
info@cheesemaking.com

 

[Platypus]

BLASPHEMY!!!! never ruin good bacon with moldy bleu cheese.

agreed. I like the more mild bleu cheeses but wouldn't go out of my way to ever have them. I prefer sharper, more tart cheeses like ones typically made with goat milk.

Delicious cottage cheese made with goats milk might be awesome, I should seek this out.

 

[Platypus]

Mmm cheese curds are great too

Cheese Curds

Tasty little bits of fresh cheese
perfect for a quick snack.



Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic. The American variety are usually yellow or orange in color, like most American cheddar cheese. Other varieties, such as the Québécois and the New York varieties, are roughly the same color as white cheddar cheese.

After twelve hours, even under refrigeration, they have lost much of their "fresh" characteristics, particularly the "squeak". Room temperature, rather than refrigeration, may preserve the flavor and the "squeak".
You can freeze cheese curds for up to 4 months, be aware you will loose the squeak and freshness when eaten after freezing.

Cheese Curds are sometimes breaded and deep fried especially in Wisconsin.

Cheese curds are a main ingredient in Poutine, a Quebec dish in which cheese curds are served layered on top of french fries, and melting under steaming hot gravy.




We start out bringing 2 Gallons of milk up to a temperature of 96F and the timer is set for 90 minutes
to measure the critical process from ripening through scald, Since this is the part of the recipe that is most important and must run by the clock.
Next 1/2 tsp of calcium chloride is measured out and added to the milk along with a pack of thermophilic culture (C201). The milk is then kept at 96F to culture (ripen) the milk for 30 minutes.

Next measure out 1/2 tsp of rennet and add this to 1/4 cup of cool water, add and stir the milk gently for about 30 seconds. In about 6-10 minutes the milk will begin to gel and in 18-25minutes a firm set should take place. This can be tested by inserting a knife and lifting with the broad surface to split the curd as seen above. In a few seconds the cut will fill with clear whey, if it is cloudy wait a few more minutes.

Next cut the curd surface into 3/4inch cubes. Wait 3 minutes then begin to stir. Keeping the temperature at 96F and as you stir the curds will become smaller. You can now begin heating the curds slowly to 116F over 30 minutes. They will continue to shrink as more whey is released. About now your timer should be going off .

Continue to cook the curds for 30-60 minutes depending on how dry you like them. When the curds are cooked, transfer them to a cloth lined colander to drain . The cloth is now gatherd by its corners and hung for
15-20 minutes. Then the cloth is twisted tight to press the curds together.

A small plate provides a flat surface for pressing. A gallon jug of water provides the weight (8lbs). In about 1 to 3 hr you have a nice consolidated mass of curds.

This curd mass can now be broken into bite size pieces , tossed with a bit of salt and
is now ready for eating. I store the curds in a zip lock bag in the fridge.








How to make this cheese :
1. 2 Gallons of Milk are heated to 96F, add 1/2 tsp of calcium chloride at this point.
(Optional; If you want more color in the curds add 1/4-1/2 tsp of annato cheese coloring at this point)
2. Add 1 packet of thermophilic culture C-201 and let this ripen for 30 minutes.
3. Then add 1/2 tsp rennet and stir gently for 30 seconds.
the milk will begin to gel in 6-10 minutes and a full set ready to cut in 18 -25 min
4. When firm cut the curds into 3/4 inch cubes and stir 5 minutes.
5. Then begin to cook the curds to 116F slowly over the next 30 minutes. (starting out at 2F every 5 minutes and then increasing the heating rate as the curds dry out)
6. Continue to stir the curds for the next 30-60 min at 116F to increase firmness.
7. Drain in cloth and bundle by tightening the cloth.
Press with a weight of 1 Gallon of water (app. 8 lbs) and let set 1-3 hours.
8. Now break the curds into small bite size pieces and toss with a bit of salt (to your taste) they are ready to eat. I simply store mine in a plastic bag

NOTE: If you have a pH meter, the end of step 5 should be pH6.4 and step 7 pH5.3



Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:
info@cheesemaking.com

 

[Atomic Playboy]

Lactose intolerant people never get to truly enjoy cottage cheese :<

Lactose intolerance is dairy bigotry.

 

[Mixolydian]

BLASPHEMY!!!! never ruin good bleu cheese with bacon.

Ftfy

 

[sandorski]

I like Cottage Cheese.

 

[moonbogg]

I was surprised when I first tried goat cheese. I really liked it, but nothing could have prepared me for the awesomeness of the following desert my wife made one day.

BAKED BRIE W/ PECANS AND BROWN SUGAR

1-8 oz round of brie with rind intact
3 tbsp. brown sugar
1/2 tsp ground cinnamon
1/2 cup coarsely chopped pecans
1 sheet puff pastry (thawed)
Granny Smith Apples, sliced
butter crackers or light crackers (for serving)

Preheat oven to 350°F.
Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface.
In a separate bowl, mix pecans, sugar, cinnamon.
Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom.
Bake in oven for about 20-30 minutes or until the pastry is browned and golden.
Serve with crackers and sliced apples.

She made something very much like this and it is completely amazing. For real, try this.

 

[torpid]

Most people who eat cottege cheese I have met have on balance been somewhat mild mannered. However when the subject of cheese comes up they become wild eyed, loud mouthed, meanies. A good majority of them are usually always hungry, drool all the time, eat salad and get constipation frequently.

 

[KevinCU]

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork,[1] except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.[2]
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".[3] Such use is common in areas with significant Jewish and Muslim populations.[4] The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis,[5] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[6]
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
Contents [hide]
1 Curing and smoking bacon
2 Cuts of bacon
3 Around the world
3.1 Australia and New Zealand
3.2 Canada
3.3 United Kingdom and Ireland
3.4 United States
3.5 In Japan
4 Addictive taste
4.1 Bacon mania
5 Bacon dishes
6 Bacon fat
7 Nutrients
8 Health concerns
9 Bacon flavored products
9.1 Bacon bits
9.2 Other bacon-flavored products
10 See also
11 References
12 External links
Curing and smoking bacon



Smoke cured bacon, then cooked with hickory smoke.
Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).[citation needed]
In America, bacon is usually cured and smoked, and different flavors can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the UK. This process can take up to eighteen hours, depending on the intensity of the flavor desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot.[7] In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.[8]
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of back bacon is preferred to the bacon from the belly[citation needed] (that is ubiquitous in the United States) which is referred to as streaky bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well-done to crispy, back bacon may at first appear undercooked to Americans.
Cuts of bacon

Rashers (slices) differ depending on the primal cut from which they are prepared:


Cooked rasher of streaky bacon
Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.[citation needed]


Back bacon, ready for cooking
Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States[citation needed]) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.[9]
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.


Sliced jowl bacon.
Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.
Bacon joints include the following:
Collar bacon is taken from the back of a pig near the head.[10]
Hock, from the hog ankle joint between the ham and the foot.
Gammon, from the hind leg, traditionally "Wiltshire cured".
Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.[11] It is fairly lean, but tougher than most pork cuts.
Around the world



Bacon and egg on toast, garnished with a strawberry
Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.
Australia and New Zealand
Middle bacon is the most common variety and is sold in "rashers". Middle bacon includes the streaky, fatty section along with the loin at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the loin section only. This is sold as "short cut bacon" and is usually priced slightly higher than middle bacon. Both varieties are usually available in rindless, that is, with the rind removed.[12]


Roast peameal bacon
Canada
An individual piece of bacon is a slice or strip. In Canada:
The term bacon on its own or, more specifically, side bacon[13] typically refers to bacon from the pork belly.
Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin.[13] Called Canadian bacon in the United States.
Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).[13]
United Kingdom and Ireland
Grilled or fried bacon are included in the traditional full breakfast. An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavors:
The term bacon on its own suggests the more common back bacon, but can refer to any cut.
Slices from the pork belly (with streaks of meat and of fat) are referred to as streaky bacon, streaky rashers or belly bacon.
Slices from the back of the pig are referred to as back bacon or back rashers, and usually include a streaky bit and a lean oval bit.
Middle cuts with an eye of meat and an extended streaky section are common.
Heavily trimmed back cuts which may consist of just the eye of meat are available.
United States
A side of unsliced bacon was once known as a flitch[14] it is now known as a slab. An individual slice of bacon is a slice or strip. The term rasher of bacon is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England and from the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).[15]
The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.
The term Canadian Bacon or Canadian-style bacon must be made from the pork loin, and means back bacon,[16] but this term refers usually to the lean ovoid portion (longissimus muscle, or loineye).[11] It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
In Japan
In Japan, bacon (&#12505;&#12540;&#12467;&#12531😉 is pronounced "b&#275;kon". It is cured and smoked belly meat as in the US, and is sold in either regular or half length sizes. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked.[17] Uncured belly slices, known as bara (&#12496;&#12521😉, are very popular in Japan and are used in a variety of dishes (e.g. yakitori and yakiniku).
Addictive taste

Arun Gupta of The Indypendent has pointed out how bacon possesses six ingredient types of umami, which elicits an addictive neurochemical response.[18] According to Gupta "the chain lards on bacon" give foods a "high flavor profile" creating a "one-of-a-kind product that has no taste substitute."[19] This led Dr. David Kessler, author of The End of Overeating, to note how the standard joke in the restaurant chain industry goes, "When in doubt, throw cheese and bacon on it."[19]
Bacon mania
Main article: Bacon mania
There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon — called, appropriately, the 'heart attack snack'; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; 'baconnaise', which Jon Stewart described as 'for people who want to get heart disease but are too lazy to actually make bacon'; Wendy's 'Baconnator' — six strips of bacon mounded atop a half-pound cheeseburger — which sold 25 million in its first eight weeks; and the outlandish 'bacon explosion' — a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage.

— Arun Gupta[19]



Chocolate-covered bacon on a stick
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over the internet,[20] as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.[21][22] Restaurants are organizing bacon and beer tasting nights,[23] The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,[24] and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,[25] and on national television.[26]
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."[27] She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs with the third of these reasons, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.[21] Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.[28]
Bacon dishes

Main article: Bacon dishes


A bacon, lettuce, and tomato (BLT) sandwich
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp,[29][30][31] and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. There is even bacon jam.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,[32] and can be mixed in with green beans[33] or serve sauteed over spinach.
Bacon fat



Bacon frying in its own grease
Bacon fat liquefies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavorful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread[34] to salad dressing.[35]
Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves. Barding consists of laying strips of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 g, 0.14 oz) of bacon grease has 38 calories (160 kJ).[36] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[36] Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
Nutrients

Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein.[37] Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method.
Health concerns

See also: Dietary recommendations for saturated fat and Health effects of salt
A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,[38][39] and bacon made without added nitrites is available. Bacon is usually high in salt and saturated fat; excessive consumption of both is related to a variety of health problems.
Researchers from the Harvard School of Public Health found in 2010 that eating processed meats such as bacon, preserved by smoking, curing or salting, or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and diabetes. The same association was not found for unprocessed meat.[40]
Bacon flavored products



Bacon bits in a bowl.
The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavoring without the labor involved in cooking it or the perceived negative qualities of bacon. Some of the more unusual products are evidence of the recent fad, including Bacon vodka, bacon peanut brittle,[41] bacon toothpaste,[42] baconnaise (bacon mayonnaise), bacon salt and bacon mints.[43] A range of inedible products are also available including bacon bandaids, scarfs, soaps, perfumes and air fresheners.[21][44]
Bacon bits
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon.[45] They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.
Other bacon-flavored products
Turkey bacon and vegetarian bacon fill a niche for alternatives to the meat from pigs. There is also a wide range of other bacon-flavored products, including a bacon-flavored salt, Bacon Salt,[46] and a bacon-flavored mayonnaise, Baconnaise.[47] Jon Stewart satirized Baconnaise in his The Daily Show as a combination of gluttony and sloth: "for people who want heart disease but are too lazy to actually make the bacon."[48][49] Outside of the United States, baconnaise seems to characterize the U.S. in the same way Stewart proposed, as suggested by the French blog Écrans.[50]
See also

Bacon portal
Samgyeopsal
Zeeuws spek
Bacon Grill
References

^ http://www.thepauperedchef.com/2010...s-and-how-to-make-proper-british-rashers.html
^ "Bacon". OED Online. Oxford University Press. 1989. 50016435.
^ "Eat cheap but well! Make a tasty beef in beer". Today (MSNBC). April 30, 2009. Archived from the original on 3 May 2009. Retrieved May 13, 2009.
^ "Health and You". New Straits Times. May 12, 2009. Archived from the original on 27 June 2009. Retrieved May 13, 2009.[dead link]
^ "USDA Food Safety and Inspection Service: Glossary B". Food Safety and Inspection Service. Archived from the original on 3 May 2009. Retrieved 2009-05-05.
^ Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard (2002). Food Plant Sanitation. CRC Press. p. 605. ISBN 978-0-8247-0793-4. Retrieved 2009-05-05.
^ Randolph, Mary; Karen Hess (1984). The Virginia house-wife. University of South Carolina Press. pp. 18–19. ISBN 978-0-87249-423-7.
^ Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in McGaw, Judith A. (1994). Early American technology: making and doing things from the colonial era to 1850. University of North Carolina Press. pp. 164–96. ISBN 978-0-8078-4484-7. Esp. pp. 186–89.
^ Information and Statistics 2005, Danish Bacon Company, 30 March 2005, retrieved 2009-05-06
^ http://www.bbc.co.uk/food/glossary/c.shtml?collar
^ a b Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 2007-07-09.
^ http://www.krcastlemaine.com.au/foodservice/product_info.php?category_id=1&category_name=Bacon
^ a b c Canadian Oxford Dictionary, 2nd ed. (2004).
^ flitch, Merriam-Webster, retrieved Retrieved 2008-03-29
^ R. W. Apple Jr. The Smoky Trail To a Great Bacon February 16, 2000 New York Times
^ Weinzweig, Ari (2008-07-24). "Canadian Peameal Bacon". Zingerman's Roadhouse. Archived from the original on 25 February 2009. Retrieved 2009-03-15.
^ http://www.itoham.co.jp/product/dtl/00000022/
^ "Bacon as a Weapon of Mass Destruction" - video report with Arun Gupta by Democracy Now!, August 3, 2009
^ a b c Gonzo Gastronomy: How the Food Industry Has Made Bacon a Weapon of Mass Destruction by Arun Gupta, AlterNet, October 9, 2010
^ Get Your BBQ On: Bacon-Infused Webinar Sheds Light on Social Media Marketing Viral Marketing Sensation BBQ Addicts Join Marketbright for a Free Webinar on Marketing 2.0, Marketwire, 24 March 2009, archived from the original on 26 April 2009, retrieved 2009-05-06
^ a b c Cook, Alison (2009-03-05). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. Retrieved 2009-03-15.
^ "Candied Bacon Martini". Los Angeles Times. Retrieved 2009-05-06.
^ "Bacon and Beer Tasting at Jimmy’s No. 43". New York Barfly. 2008-11-04. Archived from the original on 20 April 2009. Retrieved 2009-03-15.
^ Miles, Johnathan (2009-03-13). "Wear the Green but Don’t Drink It". New York Times. Archived from the original on 16 March 2009. Retrieved 2009-03-15.
^ "Bacon of the Month Club". The Grateful Palate. Archived from the original on 22 March 2009. Retrieved 2009-03-15.
^ "Food Gifts That Keep On Giving: From Utensils To Treats, Bobby Flay Likes To Give (Or Receive) These Presents". CBS News. 13 December 2007. Archived from the original on 8 May 2009. Retrieved 2009-05-06.
^ Hepola, Sarah (2008-07-07). "Bacon mania: Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.". Salon.com. Retrieved 2009-03-15.
^ Kay, Arthur (1998). "Ebenezer Cooke: The Sot-Weed Factor". Renascence editions. Retrieved 2009-03-15.
^ Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 978-0-89087-823-1.
^ Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk Soy Protein Intolerance. p. 7. ISBN 978-0-9764023-0-5.
^ Daley, Bill (2001-03-11). "Chengdu Cuisine of China". Hartford Courant. p. 10. Retrieved 2009-02-10.
^ Bacon wrapped meatloaf WKRG Mobile, Alabama
^ Bacon and beans WKRG Mobile, Alabama
^ Rombauer, Irma; Rombauer Becker, Marion (1964). "Pan Gravy". The Joy of Cooking. Bobbs-Merrill Company. p. 322. ISBN 978-0-02-604570-4
^ Brown, Alton. "Bacon Vinaigrette with Grilled Radicchio". Archived from the original on 13 February 2008. Retrieved 2008-01-13
^ a b Nutritional Summary for Animal fat, bacon grease, nutritiondata.com, retrieved 2009-05-05
^ USDA, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Retrieved 2007-07-12.
^ "Too much bacon 'bad for lungs'". BBC. 2007-04-17. Retrieved 2009-03-15.
^ "Chronic Obstructive Pulmonary Disease". New York Times. 2008-09-24. Archived from the original on 19 March 2009. Retrieved 2009-03-15.
^ Micha, Renata; Mozaffarian, Dariush; Wallace, Sarah (2010-05-17). "Eating Processed Meats, but Not Unprocessed Red Meats, May Raise Risk of Heart Disease and Diabetes". Harvard School of Public Health. Archived from the original on 4 June 2010. Retrieved 2010-06-03.
^ http://www.eatmedaily.com/2009/06/sir-francis-bacon-peanut-brittle-crimes-against-bacon/
^ http://www.uncrate.com/men/body/health-fitness/bacon-toothpaste/
^ http://www.mcphee.com/shop/products/Bacon-Mints.html
^ http://www.firebox.com/gift-guide/bacon
^ "Textured Vegetable Protein". Diversified Foods Inc. Retrieved 2009-03-15.[dead link]
^ ABC News: 'Bacontrepreneurs' Building Bacon Empire
^ "J & D's - Everything Should Taste Like Bacon". J & D's. Archived from the original on 2 March 2009. Retrieved 2009-03-15.
^ "Wednesday February 25, 2009 - Tom Selleck". The Daily Show. 2009-02-25.
^ "Baconnaise on The Daily Show". Seattlest. 2009-02-26. Retrieved 2009-03-04.
^ Girardeau, Astrid (2009-02-11). "Le site du jour: C’est pour ça que tu es gros" (in French). Écrans. Archived from the original on 16 March 2009. Retrieved 2009-03-04.

 

[moonbogg]

I was surprised when I first tried goat cheese. I really liked it, but nothing could have prepared me for the awesomeness of the following desert my wife made one day.

BAKED BRIE W/ PECANS AND BROWN SUGAR

1-8 oz round of brie with rind intact
3 tbsp. brown sugar
1/2 tsp ground cinnamon
1/2 cup coarsely chopped pecans
1 sheet puff pastry (thawed)
Granny Smith Apples, sliced
butter crackers or light crackers (for serving)

Preheat oven to 350°F.
Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface.
In a separate bowl, mix pecans, sugar, cinnamon.
Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom.
Bake in oven for about 20-30 minutes or until the pastry is browned and golden.
Serve with crackers and sliced apples.

She made something very much like this and it is completely amazing. For real, try this.

You guys are dicks and are missing the point of my epic post. If you don't actually take the time to make this desert and actually go through with eating some of it, I will hate you for the rest of my life.

 

[dawp]

this thread is now about delicious cottage cheese

I prefer extra extra sharp cheddar

 

[Atomic Playboy]

I do all the above...I'm Catholic...who the fuck cares?

You want to play self righteous, you'll be the one on the wrong end of judgement day if you keep that shit up. Everyone believes what they believe (or not) but stop coming across like you're better than anyone cause you're not. You are the reason why atheists end up being assholes

Holy shit...I should have read past the first page:\

So how do you feel about cottage cheese?

 

[skipsneeky2]

LOL,the guy posting half page long responses about cottage cheese is cracking me up.😛

Think i have a new personal hero in the forums,there's even a moderator getting a kick out of it LOL.

 

[Krazy4Real]

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Home> Recipes> Quick and Easy>
Quick Cottage Cheese Recipe

Quick Cottage Cheese

Recipe courtesy Alton Brown, 2007
Show: Good EatsEpisode: Milk Made

• Recipe categories: Dairy, Cheese, more

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• ratings & reviews(63)

Photo: Quick Cottage Cheese Recipe
Rated 4 stars out of 5

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Total Time: 50 minPrep10 minInactive35 minCook5 min
Yield:about 2 cups Level:Easy

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Ingredients

• 1 gallon pasteurized skim milk
• 3/4 cup white vinegar
• 1 1/2 teaspoons kosher salt
• 1/2 cup half-and half-or heavy cream

Directions

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.


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Rated 4 stars out of 5

By: babyg1rl82_2186416 East Setauket, NY
on June 13, 2007



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• By nit_pik_8919913
  lakeland, FL
  
  
  on September 01, 2012
  
  
  
  Flag
  
  
  
  
  Every week I make 'Greek' yogurt in a crockpot with 1 gallon of 1 or 2% milk.Super easy
  This week I saved a quart of milk to try the cottage cheese and turned it into paneer with chives.
  I don't know why people have problems. It will work with any milk. Heat milk, stir in vinegar or lemon juice. You see it separate.Cool. I then drain it through a fine mesh strainer before using a tea towel.
  
  Dump in towel, twist out any remaining liquid. Rinse with cold water. Twist again . Dump dry curds in bowl, crumble, add a little kosher salt, add some dry chives. This is cottage cheese if you add a little milk or cream.
  
  But throw back in towel, twist and flatten, Put in frig for an hour with weight on top. Voila..paneer. Slice and enjoy on crackers or Indian recipe
  0 people found this review Helpful. Was this review helpful to you? Yes | No
• By Chellinco
  
  on August 31, 2012
  
  
  
  Flag
  
  
  
  
  What fun! I just made this and it is Excellent. This has spoiled me for store bought. It's wonderful dry without adding the cream. I put in the towel lined collander and let the sprayer rinse while I stirred through it. No vinegar taste. Pressed dry and added salt to taste. Thanks Alton.
  0 people found this review Helpful. Was this review helpful to you? Yes | No
• By Chef #729152
  Aliso Viejo, CA
  
  
  on July 16, 2012
  
  
  
  Flag
  
  
  
  
  I tried this, and not only was it quick and easy, it was the BEST cottage cheese I've ever had!! One problem I had though was involving the leftover curds. I stored them in a sealed container in the fridge like it said to do in the recipe, and then when I went to take out a portion to add cream this morning, the curds had changed to a kind of clearish color and the consistency had changed to a more gummy texture. Does anyone know why this may have happened? The cottage cheese I made from the fresh curds yesterday was perfect so I'm not sure what happened overnight.
  0 people found this review Helpful. Was this review helpful to you? Yes | No

Read all 63 reviews






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Sounds good. Have you ever made this before?

 

[AstroManLuca]

Contents [hide]
1 Curing and smoking bacon
2 Cuts of bacon
3 Around the world
3.1 Australia and New Zealand
3.2 Canada
3.3 United Kingdom and Ireland
3.4 United States
3.5 In Japan
4 Addictive taste
4.1 Bacon mania
5 Bacon dishes
6 Bacon fat
7 Nutrients
8 Health concerns
9 Bacon flavored products
9.1 Bacon bits
9.2 Other bacon-flavored products
10 See also
11 References
12 External links
Curing and smoking bacon



Smoke cured bacon, then cooked with hickory smoke.
Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).[citation needed]
In America, bacon is usually cured and smoked, and different flavors can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the UK. This process can take up to eighteen hours, depending on the intensity of the flavor desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot.[7] In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.[8]
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of back bacon is preferred to the bacon from the belly[citation needed] (that is ubiquitous in the United States) which is referred to as streaky bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well-done to crispy, back bacon may at first appear undercooked to Americans.
Cuts of bacon

Rashers (slices) differ depending on the primal cut from which they are prepared:


Cooked rasher of streaky bacon
Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.[citation needed]


Back bacon, ready for cooking
Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States[citation needed]) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.[9]
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.


Sliced jowl bacon.
Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.
Bacon joints include the following:
Collar bacon is taken from the back of a pig near the head.[10]
Hock, from the hog ankle joint between the ham and the foot.
Gammon, from the hind leg, traditionally "Wiltshire cured".
Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.[11] It is fairly lean, but tougher than most pork cuts.
Around the world



Bacon and egg on toast, garnished with a strawberry
Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.
Australia and New Zealand
Middle bacon is the most common variety and is sold in "rashers". Middle bacon includes the streaky, fatty section along with the loin at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the loin section only. This is sold as "short cut bacon" and is usually priced slightly higher than middle bacon. Both varieties are usually available in rindless, that is, with the rind removed.[12]


Roast peameal bacon
Canada
An individual piece of bacon is a slice or strip. In Canada:
The term bacon on its own or, more specifically, side bacon[13] typically refers to bacon from the pork belly.
Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin.[13] Called Canadian bacon in the United States.
Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).[13]
United Kingdom and Ireland
Grilled or fried bacon are included in the traditional full breakfast. An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavors:
The term bacon on its own suggests the more common back bacon, but can refer to any cut.
Slices from the pork belly (with streaks of meat and of fat) are referred to as streaky bacon, streaky rashers or belly bacon.
Slices from the back of the pig are referred to as back bacon or back rashers, and usually include a streaky bit and a lean oval bit.
Middle cuts with an eye of meat and an extended streaky section are common.
Heavily trimmed back cuts which may consist of just the eye of meat are available.
United States
A side of unsliced bacon was once known as a flitch[14] it is now known as a slab. An individual slice of bacon is a slice or strip. The term rasher of bacon is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England and from the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).[15]
The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.
The term Canadian Bacon or Canadian-style bacon must be made from the pork loin, and means back bacon,[16] but this term refers usually to the lean ovoid portion (longissimus muscle, or loineye).[11] It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
In Japan
In Japan, bacon (&#12505;&#12540;&#12467;&#12531😉 is pronounced "b&#275;kon". It is cured and smoked belly meat as in the US, and is sold in either regular or half length sizes. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked.[17] Uncured belly slices, known as bara (&#12496;&#12521😉, are very popular in Japan and are used in a variety of dishes (e.g. yakitori and yakiniku).
Addictive taste

Arun Gupta of The Indypendent has pointed out how bacon possesses six ingredient types of umami, which elicits an addictive neurochemical response.[18] According to Gupta "the chain lards on bacon" give foods a "high flavor profile" creating a "one-of-a-kind product that has no taste substitute."[19] This led Dr. David Kessler, author of The End of Overeating, to note how the standard joke in the restaurant chain industry goes, "When in doubt, throw cheese and bacon on it."[19]
Bacon mania
Main article: Bacon mania
There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon — called, appropriately, the 'heart attack snack'; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; 'baconnaise', which Jon Stewart described as 'for people who want to get heart disease but are too lazy to actually make bacon'; Wendy's 'Baconnator' — six strips of bacon mounded atop a half-pound cheeseburger — which sold 25 million in its first eight weeks; and the outlandish 'bacon explosion' — a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage.

— Arun Gupta[19]



Chocolate-covered bacon on a stick
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over the internet,[20] as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.[21][22] Restaurants are organizing bacon and beer tasting nights,[23] The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,[24] and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,[25] and on national television.[26]
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."[27] She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs with the third of these reasons, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.[21] Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.[28]
Bacon dishes

Main article: Bacon dishes


A bacon, lettuce, and tomato (BLT) sandwich
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp,[29][30][31] and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. There is even bacon jam.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,[32] and can be mixed in with green beans[33] or serve sauteed over spinach.
Bacon fat



Bacon frying in its own grease
Bacon fat liquefies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavorful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread[34] to salad dressing.[35]
Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves. Barding consists of laying strips of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 g, 0.14 oz) of bacon grease has 38 calories (160 kJ).[36] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[36] Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
Nutrients

Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein.[37] Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method.
Health concerns

See also: Dietary recommendations for saturated fat and Health effects of salt
A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,[38][39] and bacon made without added nitrites is available. Bacon is usually high in salt and saturated fat; excessive consumption of both is related to a variety of health problems.
Researchers from the Harvard School of Public Health found in 2010 that eating processed meats such as bacon, preserved by smoking, curing or salting, or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and diabetes. The same association was not found for unprocessed meat.[40]
Bacon flavored products



Bacon bits in a bowl.
The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavoring without the labor involved in cooking it or the perceived negative qualities of bacon. Some of the more unusual products are evidence of the recent fad, including Bacon vodka, bacon peanut brittle,[41] bacon toothpaste,[42] baconnaise (bacon mayonnaise), bacon salt and bacon mints.[43] A range of inedible products are also available including bacon bandaids, scarfs, soaps, perfumes and air fresheners.[21][44]
Bacon bits
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon.[45] They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.
Other bacon-flavored products
Turkey bacon and vegetarian bacon fill a niche for alternatives to the meat from pigs. There is also a wide range of other bacon-flavored products, including a bacon-flavored salt, Bacon Salt,[46] and a bacon-flavored mayonnaise, Baconnaise.[47] Jon Stewart satirized Baconnaise in his The Daily Show as a combination of gluttony and sloth: "for people who want heart disease but are too lazy to actually make the bacon."[48][49] Outside of the United States, baconnaise seems to characterize the U.S. in the same way Stewart proposed, as suggested by the French blog Écrans.[50]
See also

Bacon portal
Samgyeopsal
Zeeuws spek
Bacon Grill
References

^ http://www.thepauperedchef.com/2010...s-and-how-to-make-proper-british-rashers.html
^ "Bacon". OED Online. Oxford University Press. 1989. 50016435.
^ "Eat cheap but well! Make a tasty beef in beer". Today (MSNBC). April 30, 2009. Archived from the original on 3 May 2009. Retrieved May 13, 2009.
^ "Health and You". New Straits Times. May 12, 2009. Archived from the original on 27 June 2009. Retrieved May 13, 2009.[dead link]
^ "USDA Food Safety and Inspection Service: Glossary B". Food Safety and Inspection Service. Archived from the original on 3 May 2009. Retrieved 2009-05-05.
^ Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard (2002). Food Plant Sanitation. CRC Press. p. 605. ISBN 978-0-8247-0793-4. Retrieved 2009-05-05.
^ Randolph, Mary; Karen Hess (1984). The Virginia house-wife. University of South Carolina Press. pp. 18–19. ISBN 978-0-87249-423-7.
^ Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in McGaw, Judith A. (1994). Early American technology: making and doing things from the colonial era to 1850. University of North Carolina Press. pp. 164–96. ISBN 978-0-8078-4484-7. Esp. pp. 186–89.
^ Information and Statistics 2005, Danish Bacon Company, 30 March 2005, retrieved 2009-05-06
^ http://www.bbc.co.uk/food/glossary/c.shtml?collar
^ a b Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 2007-07-09.
^ http://www.krcastlemaine.com.au/foodservice/product_info.php?category_id=1&category_name=Bacon
^ a b c Canadian Oxford Dictionary, 2nd ed. (2004).
^ flitch, Merriam-Webster, retrieved Retrieved 2008-03-29
^ R. W. Apple Jr. The Smoky Trail To a Great Bacon February 16, 2000 New York Times
^ Weinzweig, Ari (2008-07-24). "Canadian Peameal Bacon". Zingerman's Roadhouse. Archived from the original on 25 February 2009. Retrieved 2009-03-15.
^ http://www.itoham.co.jp/product/dtl/00000022/
^ "Bacon as a Weapon of Mass Destruction" - video report with Arun Gupta by Democracy Now!, August 3, 2009
^ a b c Gonzo Gastronomy: How the Food Industry Has Made Bacon a Weapon of Mass Destruction by Arun Gupta, AlterNet, October 9, 2010
^ Get Your BBQ On: Bacon-Infused Webinar Sheds Light on Social Media Marketing Viral Marketing Sensation BBQ Addicts Join Marketbright for a Free Webinar on Marketing 2.0, Marketwire, 24 March 2009, archived from the original on 26 April 2009, retrieved 2009-05-06
^ a b c Cook, Alison (2009-03-05). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. Retrieved 2009-03-15.
^ "Candied Bacon Martini". Los Angeles Times. Retrieved 2009-05-06.
^ "Bacon and Beer Tasting at Jimmy’s No. 43". New York Barfly. 2008-11-04. Archived from the original on 20 April 2009. Retrieved 2009-03-15.
^ Miles, Johnathan (2009-03-13). "Wear the Green but Don’t Drink It". New York Times. Archived from the original on 16 March 2009. Retrieved 2009-03-15.
^ "Bacon of the Month Club". The Grateful Palate. Archived from the original on 22 March 2009. Retrieved 2009-03-15.
^ "Food Gifts That Keep On Giving: From Utensils To Treats, Bobby Flay Likes To Give (Or Receive) These Presents". CBS News. 13 December 2007. Archived from the original on 8 May 2009. Retrieved 2009-05-06.
^ Hepola, Sarah (2008-07-07). "Bacon mania: Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.". Salon.com. Retrieved 2009-03-15.
^ Kay, Arthur (1998). "Ebenezer Cooke: The Sot-Weed Factor". Renascence editions. Retrieved 2009-03-15.
^ Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 978-0-89087-823-1.
^ Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk Soy Protein Intolerance. p. 7. ISBN 978-0-9764023-0-5.
^ Daley, Bill (2001-03-11). "Chengdu Cuisine of China". Hartford Courant. p. 10. Retrieved 2009-02-10.
^ Bacon wrapped meatloaf WKRG Mobile, Alabama
^ Bacon and beans WKRG Mobile, Alabama
^ Rombauer, Irma; Rombauer Becker, Marion (1964). "Pan Gravy". The Joy of Cooking. Bobbs-Merrill Company. p. 322. ISBN 978-0-02-604570-4
^ Brown, Alton. "Bacon Vinaigrette with Grilled Radicchio". Archived from the original on 13 February 2008. Retrieved 2008-01-13
^ a b Nutritional Summary for Animal fat, bacon grease, nutritiondata.com, retrieved 2009-05-05
^ USDA, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Retrieved 2007-07-12.
^ "Too much bacon 'bad for lungs'". BBC. 2007-04-17. Retrieved 2009-03-15.
^ "Chronic Obstructive Pulmonary Disease". New York Times. 2008-09-24. Archived from the original on 19 March 2009. Retrieved 2009-03-15.
^ Micha, Renata; Mozaffarian, Dariush; Wallace, Sarah (2010-05-17). "Eating Processed Meats, but Not Unprocessed Red Meats, May Raise Risk of Heart Disease and Diabetes". Harvard School of Public Health. Archived from the original on 4 June 2010. Retrieved 2010-06-03.
^ http://www.eatmedaily.com/2009/06/sir-francis-bacon-peanut-brittle-crimes-against-bacon/
^ http://www.uncrate.com/men/body/health-fitness/bacon-toothpaste/
^ http://www.mcphee.com/shop/products/Bacon-Mints.html
^ http://www.firebox.com/gift-guide/bacon
^ "Textured Vegetable Protein". Diversified Foods Inc. Retrieved 2009-03-15.[dead link]
^ ABC News: 'Bacontrepreneurs' Building Bacon Empire
^ "J & D's - Everything Should Taste Like Bacon". J & D's. Archived from the original on 2 March 2009. Retrieved 2009-03-15.
^ "Wednesday February 25, 2009 - Tom Selleck". The Daily Show. 2009-02-25.
^ "Baconnaise on The Daily Show". Seattlest. 2009-02-26. Retrieved 2009-03-04.
^ Girardeau, Astrid (2009-02-11). "Le site du jour: C’est pour ça que tu es gros" (in French). Écrans. Archived from the original on 16 March 2009. Retrieved 2009-03-04.

Try these delicious pancakes made with delicious cottage cheese!

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160 7200 Cottage Cheese Pancakes

October 5, 2010



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If you know me or weelicious, you know I am not a fan of tricking kids into eating their vegetables. There has been a trend in children's cooking over the last few years which advocates hiding or disguising the foods our kids should be eating. For example, if you have a kid who doesn't like spinach, you can just bake a batch of brownies incorporating spinach into the recipe and your child will never know he's eating his greens. Aside from being a time consuming way to feed your children, I simply don't like the idea of deceiving kids, especially when it comes to food and establishing good lifelong eating habits. Inspiring kids to love fruits and vegetables is a much more fun, rewarding and easy (yes, I said easy) than you think.
Still, even when you are as committed to nutrition as I am, kids will be kids and not easily swayed from what they do and don't like. For instance, Kenya does not like cottage cheese and, trust me, I've tried (and repeatedly failed) to make it taste yummy to him. I've topped it with Raspberr-Wee sauce, let him squeeze honey on it, mixed it with diced pineapple (one of my childhood favorites) and attempted many other variations, but each time he takes a bite he refuses to eat any more. I embrace and respect the fact that every kid has his own unique palate and that Kenya may just not like cottage cheese, but I still wasn't ready to give up on it. After all, cottage cheese is packed with protein and is such an inexpensive and nutritious food that it became a personal mission of mine to devise a recipe using it that Kenya would enjoy.
These pancakes were my final try and I was excited to see how they would go over with Kenya. Six pancakes into his breakfast (no exaggeration, SIX), he asked, "what kind of pancakes are these mommy?" It was as if I gotten caught. I stopped in my tracks and hesitantly mumbled, "cottage cheese pancakes". He just looked at me and said "they're really good," and he's viewed cottage cheese differently ever since. Just goes to show you when it comes to food, don't give up on something you believe your kids will ultimately love and remember, honesty is always the best policy!

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Cottage Cheese Pancakes (Makes 20-25 pancakes)

• Prep Time:5 minutes,
• Cook Time: 15 minutes,
• Total Time: 20 minutes,

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey or agave
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter, oil or oil spray

Preparation

1. 1. Place the first 4 ingredients in a bowl and whisk.
2. 2. In a separate bowl whisk the dry ingredients.
3. 3. Pour the dry mixture into the wet mixture and stir until just combined.
4. 4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. 5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. 6. Serve.
7. *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Accompaniments: Maple Syrup or honey

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1 2 3 4 5 Next »

1. 
   
   Jill
   
   October 3, 2012 at 11:15 am
   
   Reply
   These are tasty and they smell divine. They’re a little too savory by themselves (I like sweeter pancakes), but they are AMAZING if you serve them with fresh strawberries. They’d probably be good with fresh raspberries or blackberries or anything sweet and tart. I tried to put chopped strawberries in the batter and cook them that way, but I found I like the cold strawberry flavor and texture better.
   Also, I added a spoonful more flour after the first two turned out too flat (for my tastes). Stick to the Tablespoon size (medallion size) pancakes to be sure they get cooked all the way through. I tried to make them a little bigger at first, and they didn’t turn out quite right.
   All in all very delicious and a great way to use cottage cheese (for those of us who can’t palate the stuff by itself).
   ​
2. 
   Ruth
   
   October 1, 2012 at 7:56 am
   
   Reply
   These were good, but seemed a little too salty – next time I make them, I’ll cut down on the salt. I also used 1.5 times the flour called for, based on other readers comments, and they cooked perfectly. My 5-yr old ate several, and didn’t even notice any difference from “normal” pancakes.
   ​
3. 
   Lindsey L.
   
   September 28, 2012 at 6:46 pm
   
   Reply
   I I GI made these today my three kids Loved them. They couldn’t get enough . I don’t like them though.they tasted like sour dough. I doubled checked my cottage cheese and eggs to make sure they were not bad. Are they suppose to take like sour dough or did I do something wrong.
   ​
4. 
   karen
   
   September 16, 2012 at 9:05 am
   
   Reply
   Just made these and the family loved them! I substituted gf pancake mix for the flour🙂
   ​
5. lizaibel
   
   July 19, 2012 at 8:45 pm
   
   Reply
   These are insanely good. I made them three times in one week. Thank you!
   ​
6. 
   RobinV.
   
   July 11, 2012 at 11:35 am
   
   Reply
   Wow! My kids loved these! I couldnt cook them fast enough

   

   Thanks for all the amazing ideas!
   ​
7. Caroles
   
   May 20, 2012 at 10:00 am
   
   Reply
   Made this today, but used Fresca Avena. Which is oat in a flour type used for beverages. This came out soooo good!
   ​
8. [
   Joann
   
   May 19, 2012 at 7:26 am
   
   Reply
   I’ve been using this recipe for a while now & have to say… it’s AWESOME! my kids love it… Thanks Catherine! You’re the best!
   ​
9. 
   catherine
   
   May 10, 2012 at 11:11 am
   
   Reply
   I have done that with other pancake mixes. I say give it a try! Let me know how it comes out!
   ​
10. 
    Lindsay
    
    May 10, 2012 at 8:15 am
    
    Reply
    I have made these several times and both myself and my twins find them DELICIOUS!!! I was just wondering if I could pour the batter into a muffin tin and bake these? I have made pancake muffins before but never with a cottage cheese based batter so I’m not sure whether it would work. Has anyone done this?
    ​
11. 
    jaime
    
    April 10, 2012 at 9:36 pm
    
    Reply
    can I substitute 1/2 cup almond flour for the wheat flour? I can’t do grains.
    ​
    • 
      catherine
      
      April 11, 2012 at 12:01 pm
      
      Reply
      Yes, almond flour is a great substitute! Just remember that the taste and texture will be a bit different.
      ​
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13. 
    Esther
    
    March 3, 2012 at 7:38 pm
    
    Reply
    came out perfect and IIII love them! =D (so does my husband and 2 year old son =P) but I’m the one with the cottage cheese problem – so thank you! =D
    for those with soupy consistencies…
    I used 2 % cottage cheese, and 3 extra large eggs…
    I used a LITTLE bit more flour but not too much and it came out perfectly… hope it works out for you because they’re great!
    ​
14. 
    Isla
    
    February 24, 2012 at 11:37 am
    
    Reply
    Made these this morning for a 5-year boy who wont normally eat cottage cheese and a 2-year girl who wont eat eggs…they both ate 4 of them! SO DELICIOUS! Thank you, thank you! This will be a weekly item in my house now. And I took your advice, and told them what was in them…after they ate them of course, and they didnt seem to mind. yay!
    ​
15. 
    
    Lucy
    
    February 23, 2012 at 9:17 pm
    
    Reply
    Having a nightmare of a time with this recipe! They keep sticking to the pan & a very soupy texture. I used 1% cottage cheese because that’s what I had on hand. This may be the problem but the recipe didn’t specify a type. Tried to add more flour with no luck. Will attempt again another time would really like to try them!
    ​
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17. 
    Hillary
    
    February 3, 2012 at 11:01 am
    
    Reply
    I made these for my 11 month old this morning (sans honey) and they were a hit. She ate THREE! These are going on my rotation for sure. I am a huge weelicious fan (I made the lentil veggie soup last night and blended it for my daughter and she gobbled it up). Thanks for another wonderful recipe!
    ​
18. 
    
    Christiane
    
    January 27, 2012 at 12:45 pm
    
    Reply
    Just read a blueberry addition comment! Thanks!
    ​
19. 
    
    Stephannie
    
    January 27, 2012 at 12:20 pm
    
    Reply
    Sorry if this is a repeat question, but I didn’t have time to scroll through all these comments. What if I don’t want to use eggs. Could I substitute mashed banana or applesauce? What do you think? Thanks!
    ​
    • 
      
      catherine
      
      January 27, 2012 at 3:12 pm
      
      Reply
      The eggs act as a binder which I’m not sure applesauce would do, but banana might. You can also use flax seed as an egg replacement. 1 Tbsp Ground Flax Seed plus 3 Tbsp Water equals 1 Egg. It sometimes changes the flavor and texture, but sometimes works like a charm!
      ​
20. 
    Christiane
    
    January 27, 2012 at 12:04 pm
    
    Reply
    Catherine, forgive me if you’ve answered this already! Do you think we could also add a bit of diced fruit to this batter? Like berries or pineapple?
    ​
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    beginner forex tutorial
    
    January 22, 2012 at 11:17 am
    
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    I have fun with, lead to I found just what I was taking a look for. You’ve ended my four day lengthy hunt! God Bless you man. Have a nice day. Bye
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    January 17, 2012 at 11:32 am
    
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The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. Please consult a doctor with any questions or concerns you might have regarding your or your child's condition.

🙂

 

[Possessed Freak]

I am lactose intolerant and I will gladly have violent bowel movements to enjoy a bowl of large curd cottage cheese. I have ALWAYS loved that stuff, and I don't care about the side effects. Strangely enough I can NOT stand ricotta cheese.

 

[corwin]

So how do you feel about cottage cheese?

Meh...I prefer sharp cheddar:awe:

But throw in some peaches and I can put down a tub now and then😉

 

[Raduque]

Ugh, I'm gonna projectile vomit all over this thread.

 

[Anubis]

Ugh, I'm gonna projectile vomit all over this thread.

agree cottage cheese is fucking gross
its like a yeast infection
/puke

 

[dabuddha]

I love cottage cheese! My favorite thing to do is dice some onions, tomatoes, chilis, and cilantro. Mix it all with a nice bowl of cottage cheese. Salt & Pepper and a little bit of fresh lemon juice if desired.

 

[amdhunter]

Cottage cheese

From Wikipedia, the free encyclopedia
Jump to: navigation, search

A tub of cottage cheese



Homemade cottage cheese.



A bowl of cottage cheese.


Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small-curd or large-curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese, or queso blanco.
Cottage cheese can be eaten by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, in salads, or used as an ingredient in recipes such as lasagna, jello salad and various desserts. Cottage cheese with fruit such as pears or peaches is a standard side dish in many "home cooking" or meat-and-three restaurants' menus.
The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848.[1] The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim they are equivalent or similar.[2]
Contents

• 1 Curd size
• 2 Nutrition
• 3 See also
• 4 References
• 5 External links

Curd size

The curd size is the size of the "chunks" in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up; adding it shortens the cheesemaking process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (the whey).[3] Sometimes large-curd cottage cheese is called "chunk style."
Nutrition

Cottage cheese Nutritional value per 100 g (3.5 oz) Energy 412 kJ (98 kcal) Carbohydrates 3.38 g - Sugars 2.67 g Fat 4.30 g Protein 11.12 g Vitamin A equiv. 37 &#956;g (5%) - beta-carotene 12 &#956;g (0%) Calcium 83 mg (8%) Iron 0.07 mg (1%) Magnesium 8 mg (2%) Phosphorus 159 mg (23%) Potassium 104 mg (2%) Sodium 364 mg (24%) Zinc 0.40 mg (4%) Percentages are relative to
US recommendations for adults.
Source: nutritiondata.comSource: USDA Nutrient Database A 4-oz (113-g) serving of 4% fat product has about 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains about 500 mg sodium, 70 mg calcium and 20 mg cholesterol.
Some manufacturers also produce low-fat and nonfat varieties. A fat-free kind of a similar serving size has 80 calories, 0 g fat (0 g saturated), 6 g carbohydrates, and 14 g protein.
To compensate for the flavor missing from the fat, low-fat and nonfat ones tend to have more sugar in them. Very low sodium varieties are also produced, and can be salted to taste.
Cottage cheese is popular among dieters and some health food devotees. It is a favorite food among bodybuilders, runners, and weightlifters for its high content of casein protein (a longer-lasting protein) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat during their pregnancy, whereas some cheese products are not.[4]
See also

• Paneer, a South Asian fresh cheese
• Curd
• Whey
• Quark cheese, the European fresh curds and cheese

References

1. ^ "Definition of cottage". Online Etymology Dictionary. Retrieved 2008-10-11.
2. ^ Driscoll, Michael; Meredith Hamiltion, Marie Coons (May 2003). A Child's Introduction Poetry. 151 West 19th Street New York, NY 10011: Black Dog & Leventhal Publishers. p. 10. ISBN 1-57912-282-5.
3. ^ "Making Cottage Cheese at Home 1977" (PDF). United States Department of Agriculture Home and Garden Bulletin Number 129. Retrieved 2007-07-22.
4. ^ "Eating cheese during pregnancy". Retrieved 2009-10-18.

External links

• Making Cottage Cheese At Home

Categories:

• Acid-set cheeses

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Cliffs?

 

[zinfamous]

wait a tic....is this a new version of the thread that I think it was?

:hmm: