Quarky Culture

I buy entirely too much Cottage Cheese.  My family can easily consume 24 ounces of cottage cheese every two days.  I know that I, easily, spend over $100, each month, on just Cottage Cheese.  That seems rather insane, to me.

I do not buy organic cottage cheese.  When we switched to organic milk, we also decreased our consumption.  This will not work, in anyone’s budget, for my family and Cottage Cheese.

I doubt that making my own cultured butter, cottage cheese, cream cheese, or sour cream, will be cheaper alternatives, to my food budget, because I only buy organic milk.  But, I know, it will be better, for us.

Worse, for the budget, I still want to try to make all of these products with real milk.

I mentioned Quark, in a recent post, in conjunction with anti-inflammatory health issues.  Looking up how to make Quark, brought back all those desires, I had, a short time ago, to make other cultured dairy products.  Since I can’t just run out and buy some Quark, I can only experience this two ways.. I can make it or I can travel.

While I’d love to travel, I think my friends would find it strange, to find out that I want to go to Europe, for the Quark. (Its really to taste a Treacle Tart! *giggle* (sigh to the corn idea))

Laura, at Heavenly Homemakers, makes her own Kefir. (and soaks her grains.. ooooh..)

Rhonda, at Down to Earth, makes yogurt and quark. I feel like I live under a rock, now.

Holy yummy, look:

I like the way Vanessa, at What Geeks Eat, wraps her cultured butter, in parchment paper logs.

Wow! I didn’t know that you could make butter with left over whipped cream. I guess I hadn’t considered the sugar wouldn’t be in the fat! How cool is that?

Every culture calls curds by their own name..  and does different things with them.. but in the end.. it is still a bunch of curds we love to consume.

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Quarky Culture

I buy entirely too much Cottage Cheese.  My family can easily consume 24 ounces of cottage cheese every two days.  I know that I, easily, spend over $100, each month, on just Cottage Cheese.  That seems rather insane, to me.

I do not buy organic cottage cheese.  When we switched to organic milk, we also decreased our consumption.  This will not work, in anyone’s budget, for my family and Cottage Cheese.

I doubt that making my own cultured butter, cottage cheese, cream cheese, or sour cream, will be cheaper alternatives, to my food budget, because I only buy organic milk.  But, I know, it will be better, for us.

Worse, for the budget, I still want to try to make all of these products with real milk.

I mentioned Quark, in a recent post, in conjunction with anti-inflammatory health issues.  Looking up how to make Quark, brought back all those desires, I had, a short time ago, to make other cultured dairy products.  Since I can’t just run out and buy some Quark, I can only experience this two ways.. I can make it or I can travel.

While I’d love to travel, I think my friends would find it strange, to find out that I want to go to Europe, for the Quark. (Its really to taste a Treacle Tart! *giggle* (sigh to the corn idea))

Laura, at Heavenly Homemakers, makes her own Kefir. (and soaks her grains.. ooooh..)

Rhonda, at Down to Earth, makes yogurt and quark. I feel like I live under a rock, now.

Holy yummy, look:

I like the way Vanessa, at What Geeks Eat, wraps her cultured butter, in parchment paper logs.

Wow! I didn’t know that you could make butter with left over whipped cream. I guess I hadn’t considered the sugar wouldn’t be in the fat! How cool is that?

Every culture calls curds by their own name..  and does different things with them.. but in the end.. it is still a bunch of curds we love to consume.

There are no comments yet. Be the first and leave a response!

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