luvsdawgs Posted February 29, 2020 Report Share Posted February 29, 2020 Has anyone ever seen small curd cottage cheese down here? If so, where is it being sold. Thanks. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted February 29, 2020 Report Share Posted February 29, 2020 1 minute ago, luvsdawgs said: Has anyone ever seen small curd cottage cheese down here? If so, where is it being sold. Thanks. Stopped buying it because it wasn't very good. Totally tasteless. Quote Link to comment Share on other sites More sharing options...
Wookie Posted March 1, 2020 Report Share Posted March 1, 2020 Check out Super Lake. They get it delivered from Costco so you can also purchase it there ... the brand is Price and it is imported. It is very tasty to us. It is expensive and comes in a large container but we treat ourselves every once in a while. Quote Link to comment Share on other sites More sharing options...
cafemediterraneo Posted March 1, 2020 Report Share Posted March 1, 2020 The best small curd cottage cheese I buy from a Mexican dairyman who sells at the tuesday market and the wednesday Ajijic tienguis. He also sells cheeses and sausage. It is called recoque and is similar to ricotta. He can even show you a picture of the cows it came from.... Quote Link to comment Share on other sites More sharing options...
Yo1 Posted March 1, 2020 Report Share Posted March 1, 2020 1 hour ago, cafemediterraneo said: The best small curd cottage cheese I buy from a Mexican dairyman who sells at the tuesday market and the wednesday Ajijic tienguis. He also sells cheeses and sausage. It is called recoque and is similar to ricotta. He can even show you a picture of the cows it came from.... Is the milk from which he makes his cheese pasteurized? Quote Link to comment Share on other sites More sharing options...
happyjillin Posted March 1, 2020 Report Share Posted March 1, 2020 1 hour ago, Yo1 said: Is the milk from which he makes his cheese pasteurized? It would be the real thing if it wasn't. Quote Link to comment Share on other sites More sharing options...
Yo1 Posted March 1, 2020 Report Share Posted March 1, 2020 Yes or no will suffice. 3 2 Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted March 2, 2020 Report Share Posted March 2, 2020 He did give an answer that educated me, and your own question might have been seen as a leading one. We were all waiting for the other shoe to drop. 1 Quote Link to comment Share on other sites More sharing options...
AngusMactavish Posted March 2, 2020 Report Share Posted March 2, 2020 51 minutes ago, ComputerGuy said: He did give an answer that educated me... It didn't me as it doesn't seem correct. Wikipedia says, "Since the 1930s industrial cottage cheese has been manufactured using pasteurized skim milk..." Quote Link to comment Share on other sites More sharing options...
Yo1 Posted March 2, 2020 Report Share Posted March 2, 2020 Pasteurized in the US, but not necessarily here. Much of the cheese from the tianguis is not made from pasteurized milk and consequently I won't buy it. Brucelosis is quite common here in cows and I don't even want to get it. 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted March 2, 2020 Report Share Posted March 2, 2020 3 hours ago, AngusMactavish said: It didn't me as it doesn't seem correct. Wikipedia says, "Since the 1930s industrial cottage cheese has been manufactured using pasteurized skim milk..." Since you like googling so frequently might I suggest that you google something more accurate like how to make authentic cottage cheese from raw milk. Wiki indeed.🤣😴 1 Quote Link to comment Share on other sites More sharing options...
cafemediterraneo Posted March 2, 2020 Report Share Posted March 2, 2020 8 hours ago, happyjillin said: Since you like googling so frequently might I suggest that you google something more accurate like how to make authentic cottage cheese from raw milk. Wiki indeed.🤣😴 I think the important words here are "industrial"," Pasteurized" and "skim". Skim milk is much cheaper than whole milk and can be made from dry powder mixed with water, using the cream for a more expensive product.. Industrial means than the milk from hundreds if not thousands of animals has been combined therefore it must be pasteurized because of the risk. A small dairy using milk from only a few animals that are personally known by the dairyman to be in good health doesn't need to be pasteurized, but most boil it for 10 min. If you've ever eaten camembert or brie cheese you've eaten a raw milk product. The chances of you contracting a brucelosis infection are pretty rare, less than an e.coli from melons or lettuce.... 2 2 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted March 2, 2020 Report Share Posted March 2, 2020 6 minutes ago, cafemediterraneo said: I think the important words here are "industrial"," Pasteurized" and "skim". Skim milk is much cheaper than whole milk and can be made from dry powder mixed with water, using the cream for a more expensive product.. Industrial means than the milk from hundreds if not thousands of animals has been combined therefore it must be pasteurized because of the risk. A small dairy using milk from only a few animals that are personally known by the dairyman to be in good health doesn't need to be pasteurized, but most boil it for 10 min. If you've ever eaten camembert or brie cheese you've eaten a raw milk product. The chances of you contracting a brucelosis infection are pretty rare, less than an e.coli from melons or lettuce.... Excellent and accurate! Quote Link to comment Share on other sites More sharing options...
rafterbr Posted March 2, 2020 Report Share Posted March 2, 2020 To make great tasting cottage cheese you must use whole milk. I had a Mennonite restaurant where we sold a ton of pierogi dinners. The pierogi dumpling was stuffed with cottage cheese. To make the cottage cheese I would buy 10 gallons of whole milk and one gallon of butter milk to make it work. This was allowed to sour and with a few additives we had our cottage cheese. Every 3 or 4 days we had to start a new batch so we always had two or three batches working at the same time to meet the demand. The process usually takes around a week. I tried to buy dated milk at the store to speed up the process but couldn't get a reliable source. Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted March 2, 2020 Report Share Posted March 2, 2020 I'm with Yo1 on this one. There have been at least 3 outbreaks over the past years in Puerto Vallarta. It always starts the same, someone selling homemade cheeses, like queso fresco, become popular, then bang, outbreak of disease. The sanitation required to process dairy products must be impeccable. It includes steam, and more likely these days, UV steri!izers. Another easy to make fresh cheese, from pasteurised whole milk, is called paneer cheese. Anyone with a compromised immune system should not be consuming raw milk products. Let's ask the FDA https://www.fda.gov/food/buy-store-serve-safe-food/dangers-raw-milk-unpasteurized-milk-can-pose-serious-health-risk 1 2 Quote Link to comment Share on other sites More sharing options...
ComputerGuy Posted March 2, 2020 Report Share Posted March 2, 2020 I think we are missing the point. If you buy cottage cheese at Soriana, or SuperLake, or WalMart, it's going to be just fine. Locals don't like getting sick anymore than we do. Whether you like it or not is a different story. And there are not very many choices. It is Mexico. Quote Link to comment Share on other sites More sharing options...
Ferret Posted March 3, 2020 Report Share Posted March 3, 2020 I have found only two choices for cottage cheese here but neither is the small curd. Both are in sealed containers and Lala beats Lyncott hands down for flavour. I'm not talking about the "light" products either. Yummy with cantaloupe. Quote Link to comment Share on other sites More sharing options...
More Liana Posted March 3, 2020 Report Share Posted March 3, 2020 On 3/1/2020 at 9:33 AM, cafemediterraneo said: The best small curd cottage cheese I buy from a Mexican dairyman who sells at the tuesday market and the wednesday Ajijic tienguis. He also sells cheeses and sausage. It is called recoque and is similar to ricotta. He can even show you a picture of the cows it came from.... I've eaten lots of requesón (like ricotta), and I've also eaten a lot of jocoque (more like soured cream), but I've never heard of recoque. I can't find it listed in any culinary dictionary, either. It's not in the Larousse online Spanish-language culinary dictionary, or the Diccionario Enciclopedica de la Gastronomia Mexicana--not in either of the two editions. Cafemediterraneo, could you ask him again about the name? I'm very curious. Thanks. Quote Link to comment Share on other sites More sharing options...
slainte39 Posted March 3, 2020 Report Share Posted March 3, 2020 Like you More Liana, I have never heard of it either in my lifetime here, and neither has my family that are in the dairy business near Zamora, Mich. Jocoque, yes, and many Mexicans think that is the equivalent, mas o menos, to buttermilk. Quote Link to comment Share on other sites More sharing options...
MtnMama Posted March 4, 2020 Report Share Posted March 4, 2020 I'm pretty sure it was just a slip, and he meant requesón. I just bought some from the vendor at the Tuesday market this morning - good stuff. Quote Link to comment Share on other sites More sharing options...
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