for once, i am truly stumped. need some advice re: using alcoholic cottage cheese. pounds and pounds of alcoholic cottage cheese.
the curds (basically an alcoholic cottage cheese) will be the byproduct of making mongolian-style milk wine. right now i am thinking of a sort of blended, boozy milkshake. that's about all i've got. i'd rather not commit the fermented milk product version of a beer crime and discard the stuff, and the lactose-free organic dairy which is the mother of all of this is expensive, besides. no, i want to use this unusual brewing byproduct, and use it for the good of humankind! please help me, all you lovely, creative hounds!!!
note that this is about cooking with or otherwise eating a fermented *food* product, not the milk wine itself-- please mods, don't move this post to wine/spirits. tia.
i'd use them in a boozy dessert. some sort of whipped ricotta-esque concoction, lightly sweetened, and flavored with warming spices or topped with fruit or chocolate syrup. or you could bake them into a cake or quick bread that calls for alcohol.
I'm very curious about the flavor of the curds.
Perhaps they will work in a beer-cheese type soup. I can also see possibilities as a blintze filling and incorporated into cornbread. Maybe even a savory bread pudding...
The idea of pairing it with brats in some way is striking me funny, but there might be an interesting twist on fried cheese curds (Wisconsin on my mind)!
I look forward to hearing about your experiments!
My first thought was to use it as the liquid component of various baked products, such as breads or tea cakes. Perhaps it would make a good bread pudding as well. Or the liquid part of pancakes or waffles. Or the liquid for fritter batter, onion rings, etc.
Perhaps it would also work in a soup, like in carrot or potato soup, for example.
But without really knowing how exactly this stuff tastes, these are just guesses.
Stumped, eh? I'm sure that's very temporary.
You know, JoanN taught me this tip where you put cottage cheese in a blender along with a touch of nonfat dry milk, which results in a concoction that acts as a substitute for heavy cream in many recipes--it can even be whipped to the point of forming soft peaks.
I think the possibilities are endless...
In the back of "Chocolate and the Art of Low-Fat Desserts", Alice Medrich talks about Maida's (Heatter's) cream [which I think is from Heatter's "Pies and Tarts" and "Book of Great American Desserts"--Heatter calls it Top Secret], which is cottage cheese blended in a blender. For use in desserts, Medrich suggests adding sugar and vanilla extract. But, Medrich says she also uses it, unsweetened of course, in place of sour cream in Mexican food, to garnish soups, and on toast instead of cream cheese. No mention (by Medrich) of the non-fat dry milk, though. Medrich uses low-fat, whereas Heatter prefers the cottage cheese with 4% milk fat.
Medrich makes a tiramisu and a cheesecake with the mixture. I've also seen ice cream, fruit fools...
If you google on Maida Heatter's cream cottage cheese you get a number of hits out there about various things you can do with the blended cottage cheese mixture...
Whatever you end up with, I want an invite over for a taste, along with a sip of that milk wine! Good luck!
This sounds so neat. It is doubtful that Mongolians discard these curds, have you looked up any traditional recipes or uses for it? Could you use it as if making a soft cheese, the same way as one would labne, ricotta salata, quark, panner, etc? If you pressed and drained it this way, you could simply replace any recipes calling for those ingredients- the sky is the limit!
My first thoughts, however, went to baking as well. This sounds like it's dying to become a sweet pastry, cake, torte, or crepe filling; added to bread, cake, bread pudding, or cookies; or simply used in place of any curd cheese/cottage cheese. For example, you could use it in American cheesecake, or the Russian version, zapenkaka, in paskha, Hungarian curd cheese squares, Swedish ostakaka, gibanica (a slovenian pie with walnuts, poppyseed, apples and curd filling), and Irish curd cake. Also, souffles, dumplings, and strudels of all shapes and sizes, sweet and savory!
Yorkshire curd tarts are incredibly easy to make, and would likely work well with any fermented bite the curds have- recipes vary somewhat but generally for 8oz of curds/cottage cheese, sieved, you'll use 2 eggs, 2-4oz sugar, a knob of melted butter or margarine, 2oz of raisins and/or currants, a pinch of salt, lemon zest from 1 lemon, and flavoring of vanilla, nutmeg, allspice, rum or brandy.
As for savory uses, I'm thinking poutine, again- dumplings (think, ricotta gnocchi and pirogi), mashed with root vegetables, baked into savory noodle and bread puddings, quiche, used for dips and spreads, and curd cheese patties.
Any of that stick?
DOH! this project did not immediately take off as i'd hoped. my bro decided he wanted to get some regular ol ale & mead going first (he's got the equipment and the space so he can do that). i'll see if he's ready to start this yet & of course i will update you all as soon as i come out of my boozy stupor, with whatever details i'll be able to remember. . .
thanks everyone for all the ideas!
my first thought was cottage cheese pancakes or waffles. with or without oatmeal.
mix it up with sweet or savory, batter and fry to make curd fritters
layer into a strata
Blintzes use a cottage-cheese mixture, I think. You could even make them up and then freeze them.
Interesting! Sounds like Party Girl meets Knudsen's! Should be fun! The first thing that pops into my mind is maybe putting a cup or two of the curds in a blender or food processor along with some eggs and a bit of cream cheese (for tradition's sake) and maybe a liqueur for great flavor and heading in the direction of a faux cheese cake?
Sometimes I rely heavily on my blender... Using the curds in things like custards and waffle batter, breads, cakes, all sorts of goodies. Lots of good ideas from others too. So do you plan on emailing us all a taste? '-)
If you have "pounds and pounds" of it, you'll probably have to figure out how to store it, right? Unless you have enough people to eat pounds and pounds of whatever you're making.
Would it possibly work as some sort of ice-cream-ish thing? Assuming the alcohol content isn't too high to freeze. Then you could use it to make those blended boozy milkshakes you were talking about initially.
I have nothing to add to the wonderful and creative suggestions offered here (I love how seriously and truly deliciously the challenge has been taken up by one and all). But I wanted to let you know that I think you win the little-known Mebby Award for my favorite Chow topic name ever!