On Jul 12, 12:34 pm, Silvar Beitel > wrote:
> Karen AKA Kajikit wrote:
> > DH accidentally picked up a carton of fat-free lactose-free milk when
> > I usually drink 2%... since it's not 'regular' milk it's way too
> > expensive to waste, but I haven't found anything to use it on that's
> > remotely edible. It even made chocolate milk taste like it was made
> > with water! Are there any recipes that will successfully disguise its
> > blue watery blandness or should I just toss it out?
>
> How 'bout homemade cottage cheese? Here's Alton Brown's take:
>
> http://www.foodnetwork.com/food/reci..._9936_36973,00....

How REPULSIVE. No decent cook would ever use vinegar to curdle milk,
then try to pass that off on the swine-like viewers of the Food
Network as "cottage cheese." Cottage cheese is CULTURED, not soured
with vinegar. Jeez MFing...OK, I won't be blasphemous, but Alton
Brown deserves to be anally raped with a Julia Child Action Figure for
suggesting such a thing.

--Bryan