I did it!!!!! I made curds and whey Little Miss Muffet style. Also thanks to Henia for giving me the tip after she did it herself. That is one of the things I missed the most living in Algeria. I'm cottage cheese revived!! It doesnt look like the store bought but now I can look on the brightside of life. All those bags of Algerian milk don't have to go to waste after all :)))). WOOOOOOOOHOOOOOOOOO!!!!
"Homemade Cottage Cheese "
- 1 bag of milk
- 1 cup of vinegar
Now the cheese must be rinsed. Line a strainer or collander with cheese cloth, or a thin cloth napkin, or a clean baby diaper. Get the cloth wet with a little water. Carefully pour the big pot of curds and whey into the strainer. Let all of the whey strain off. Run a little cold water over the curds to cool them down, and to rinse out all of the whey. Squeeze the curds with your fingers to break them up, and rinse them thoroughly. Gather up the cloth around the curds. Squeeze it to remove as much of the moisture as you can. This part takes a few minutes. Be patient, and squeeze the cloth covered ball until it is quite dry.
Now, open up the cloth and transfer the cheese curds to a bowl or container. Stir the salt into the curds.
Ricotta or Cottage Cheese: The cheese you have now will work as ricotta cheese in lasagna, or pretty much any where else. To turn it into cottage cheese, add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.