fred mertz said:There is no cottage cheese in Buenos Aires. It dosn´t matter what it may be called, it doesn´t exist. When I arrived here about 6 years ago, a dairy company beginning with "M" sold what they thought was cottage cheese. It was vile.
No, there is no sour cream (crema agria) either. I´ver looked in Mexico and Spain to no avail. Yogurt can be a substitute for sour cream. There is NO substitute for cottage cheese. And yet another reason NOT to get a DNI. If I had a DNI, I probably wouldn´t leave for the lands of cottage cheese 4 times a year; the U.S. or Europe.
elhombresinnombre said:Liliana remembers Queso Cottage from Nestlé back in the eighties but hasn't seen it for years.
Essentially, all these cheeses are simple curd cheeses and the difference between ricotta and cottage cheese is the rennet/cuajo while queso blanco is a pressed curd cheese.
When I have too much milk around I make a simple requesón cheese by pouring the milk into a pan, adding a little lemon juice to help it separate and then straining it through a muslin bag (well, actually, I use a clean tea-towel but I would use a muslin bag if I had one.) That's it: requesón. I use it instead of ricotta when making ñoquis or raviolones and you can use it anywhere you would use a curd cheese though it doesn't have the mellow creamyness of cottage cheese, I'm afraid.
okworks said:Do you happen to know where to get rennet?
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