On Jul 13, 1:35 pm, Bobo Bonobo® > wrote:
> On Jul 13, 12:23 pm, Dee Dee > wrote:
>
> > On Jul 13, 12:41 pm, Bobo Bonobo® > wrote:
>
> > > 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
>
> > I don't know about vinegar being used to "pass that off....as cottage
> > cheese." But when I make paneer cheese, which is certainly 'curds' and
> > (left-over whey) is made by adding vinegar to curd-le them.
>
> Put "paneer cheese" into Google. All the recipes used lemon juice,
> except one that used buttermilk or yogurt to curdle. Perhaps your
> cooking leaves something to be desired too, since using vinegar as a
> substitute for lemon juice is never OK.
>
>
>
> > I'd not want to wish such a punishment for Alton.
>
> Put him on an island with the White trash, Cool Whip chick, and make
> them eat each other's cooking.
>
>
>
> > Dee Dee
>
> --Bryan

Most recipes I've seen and used call for lemon juice or vinegar. Lemon
juice works about half as effectively. Google is YOUR friend. And
buy a few cookbooks while you're at it. And study them. And use
them.
Dee Dee