Do you drain the liquid from cottage cheese?

Scoop out the curd into the colander. Allow to drain for several minutes, then rinse curd in lukewarm water. Allow to drain for several more minutes.

news-leader.com - Dry cottage cheese can be found or made at home

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Staff Writer

Springfield

Q: I have a recipe for spinach casserole that calls for dry curd cottage cheese. I can't find dry curd cottage cheese. Any suggestions or substitutes ?

-- Carole Hernandez, Ozark

A: Dry curd cottage cheese is pretty much regular cottage cheese without the addition of cream or milk. When milk is overheated or has an acid added to it, it can curdle. When milk curdles, it separates in curds and whey. The whey, or liquid, is separated from the curds, or the solids. Some call these curds farmer's cheese. Adding dairy like cream or milk to these curds gives the moist cottage cheese-like consistency we are used to. Your best bet for finding dry curd cheese around here is in one of the natural food stores. Wild Oats grocery, which is in bigger cities, also carries it. If you cannot find it in the store, you have two options. One is to simply put cottage cheese in a colander and rinse it well to remove the extra dairy and then let it dry. The other option is to make homemade farmer's cheese using the recipe below.

Q: We got a 12-inch Lodge cast-iron skillet, and you had an article about how to prepare it, or "cure" it. Well, as things happen, we lost the article. Could you please send me directions on how to prepare it for use?

-- Vera Kerr, Ozark

A: Cast-iron pans come either seasoned or unseasoned. Unseasoned pans have a lot of porous rough edges, peaks and cavities that when left untreated will harbor leftover food bits and, worse yet, moisture that will lead to rusting. When we season a pan, we build a thin protective coating over these areas, creating a smooth, almost nonstick surface. If you do not know whether your pan is seasoned, you can usually tell by the color and texture. Unseasoned pans are a dull, gun metal gray with a rough pan surface while seasoned pans are smooth and glossy black.

The basic method used to season cast-iron pans is pretty simple.

Line the lower rack of your oven with aluminum foil to catch any dripping. Preheat your oven to 350 degrees. Wash the inside and outside of the pan with soapy water and a stiff brush or scratch pad. Some cast-iron pans today come with a wax coating or water-soluble shellac to prevent rusting, which needs to be removed. After scrubbing, dry the pan. Spread a very thin coating of oil all over the the pan, inside and out. You can use any type of unflavored neutral oil. Vegetable oils such as canola or sunflower or shortenings such as Crisco work very well. I use a paper towel to make sure the surface is covered well. Place the oiled pan upside down in the oven over the aluminum foil. Bake the pan for about 11/2 hours at 350 then turn the oven off and let the pan sit until it is cool. The pan might not have taken on a true deep, glossy black appearance yet, but after a few pans of fried chicken it will.

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Just as important as the seasoning is protecting the coating you have created. If you ever see someone running a cast iron pan through the dish washer, you'll know they don't understand cast-iron cooking. To clean, use a little soapy water and a soft cloth to gently clean the inside. Never use anything scratchy or sharp as you can remove the protective coating. I know some people who never let soap touch their pans, but used properly it won't hurt the pan. Never put cold water into a hot cast-iron pan because this can cause a pan to crack. Store the pan upside down until it is completely dry to prevent any remaining moisture from causing rust or leftover oils from going rancid. If for some reason the coating is lost, follow the original steps again. A properly seasoned pan will last literally forever.

Dry curd cheese

1 gallon milk, whole or skim

1/2 cup instant nonfat dry milk

1 cup buttermilk

1 tablespoon salt

Pour the milk into a 6-quart, heavy pot and add the dry milk. Bring the milk to around 86 degrees then add the buttermilk and stir well. Keep the milk at 86 degrees for 12 hours. When done, cut the formed curd into 1/2-inch pieces. Raise the temperature in the curd pan to 100 to 104 degrees.

Cook for 30 minutes, stirring occasionally to keep the curd from sticking.

Line a colander with clean cheesecloth or muslin cloth.

Scoop out the curd into the colander. Allow to drain for several minutes, then rinse curd in lukewarm water. Allow to drain for several more minutes.

Place drained curd into a bowl. Sprinkle with salt and mix evenly.

Put into a covered container and chill.

Makes about 11/2 pounds.

news-leader.com - Dry cottage cheese can be found or made at home

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