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Article: POT LUCK WITH ENOUGH HOURS, A GALLON OF BUTTERMILK CAN BE TURNED INTO A SOFT, TANGY POT CHEESE THAT CAN GRACE PIZZAS, PASTA, OR PIE.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- September 23, 2001
- Author:
CopyrightCopyright 2001 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Pot cheese, which is also called farmer's cheese, is a creamy,
white, slightly acidic fresh cheese that is easy to spread -
something like cream cheese but much lower in fat. In many parts of
Europe it was once made on farms for the family's use, and a typical
peasant meal might have been a thick slice of dark bread spread with
pot cheese and onion. The cheese could also have been tossed with
homemade noodles or rolled inside thin pancakes.
Making pot cheese at home is quite easy. It requires buttermilk
and time. You need about an hour to bring the milk slowly up to the
correct temperature. Then a couple of hours for the curds to