google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1/4 Junket Rennet Tablet 1/2 cup water 1 gallon whole milk | 1/2 cup buttermilk 1 teaspoon salt 1 cup heavy cream |
Step by Step Instructions
Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture into a colander lined with a flour sack towel and drain off whey. After whey has drained 2 to 3 minutes, lift curd in towel and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in a large bowl. Add salt and cream and mix thoroughly. Chill.
ENJOY!
Homemade Cottage Cheese
Noreen's Kitchen © ALL RIGHTS RESERVED.