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!