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Cheese question
Posted by melissa on April 16, 2001 at 08:52:40:
I just made my first batch of cottage cheese yesterday. It tastes good,but the cruds are not as large or as firm as I would like. Do I need to cook it longer or let it cool down more? I let it cool to 98* before I strained it,but it was still liquid when I shut the heat off,it hadn't curdled at all (the recipe just said to heat to 186* and add lemon juice,didn't say what it was supposed to do after I put the lemon juice in)
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