Most of my co-workers loved the sweet twist! I didn't though, I don't like sweet food. Then I accidently added "Sweetened Condensed milk" instead of Evaporated. This was a little bit healthier then the original recipe but still delicious! The second time, I made it for a Work Holiday party and I doubled the Sour Cream mixture and added extra Cheddar Cheese.
#How to make mac n cheese with sour cream free
If you have a moment, could you click on my name and let me know where it takes you? I lost all my WordPress connections when I went to a paid WordPress Engine website.I have made this three times now, and each time did something different but each time was delicious in different ways! The first time I used Reduced fat Cheddar cheese, Fat free milk instead of evaporated milk, and whole wheat elbows. Otherwise, I’m going to have to sadly get rid of my mother’s stove we grew up with (which I had shipped to CA from TN!). I need to find some parts so I can get it in fine shape again. Except I just remembered, the large burner on my 1948 Frigidaire electric oven went out. I might have to spring for an official canning pot. I did get into canning last summer and since I have a lot of tomato and bean plants crammed into the front yard hope to be canning again. Congrats on 2+ years of the homemaker hop! I didn’t participate much because, as you know, I’m not homesteading, just urban gardening, don’t have farm animals. I have a half gallon of sour raw milk in the frig, but I don’t have a thermometer, so I’m going to soak in it in a bath after I’m tired working in the garden.
Thanks for letting me remember and share an old family recipe.Ĭongratulations on such a huge following Lisa! Wow.
Note: Vereniki can be made with all sorts of sweet or savory fillings (potatoes and cheese or sour cherries are also very popular), but this was Grandma’s standard and she always used homemade cottage cheese. After removing meat from skillet, she would add 1 cup of sour cream to meat dripping, bring to a boil, and pour over the Vereniki. These were made when Grandma was making fried ham or smoked sausage. Roll out dough on floured surface to 1/8 inch thickness and cut into 3 or 4″ squares., place heaping teaspn of cheese mixture in center and fold into triangle (one corner to another) and pinch edges.ĭrop Vereniki in a pot of boiling water and cook slowly for ten minutes. homemade cottage cheese (Dry), so when making your recipe, drain well and eliminate the milk or cream at end. Add flour in stages until nice soft dough, stop when perfect or add more if still sticky.įor the dough filling – Mix 1 egg yolk, teaspn each of salt & pepper (it’s to taste so you can adjust as needed), and 1 lb. No heavy kneading required, this is just a mixed dough, you’ll know when it comes together. Make a dough out of 1 cup water, 1 egg white, 1 teaspoon salt and 2 1/2 cups flour. I am old now, so this recipe is over 100 years old, but still works and is easy. The cream was a little too rich for my taste.Ĭame across site and it made me think of my Grandmother’s recipe for Vereniki (It’s basically a farm-style cheese ravioli or pierogi) when I was a child. I used cream, but in the future, I will switch to milk. In this case, you crumble the curds up and add the milk or cream to it.
This recipe is basically the same as the queso fresco I posted previously. However, in the future, I won’t spend much time rinsing the curds. I did this and then wondered why you would need to rinse the curds? Upon further reflection, it is probably to remove all traces of vinegar. One of the recipes called for rinsing the curds until all the whey was removed. This product is becoming more prevalent, so just be aware that it may not be the best milk for making cottage cheese. Ultra-pasteurized milk may not work in this recipe. On the other hand, a number of people have commented that their milk never separated. You could try it without the vinegar and see if your sour milk separates on its own. I think I could reduce the amount of vinegar to 1 tablespoon and it should work just fine. My pan of sour milk never separated, so I used the vinegar. In fact, it's so easy you'll wonder why you didn't make your own cream. It requires very few ingredients and very little effort. The instructions that I read said to heat sour milk until curds and whey separated (without vinegar). Cream cheese is a great place to start for beginner cheese makers. Homemade Buttermilk and Buttermilk Cheese Experimenting: Cottage Cheese Made From Sour Milk The vintage dish towel and Pyrex bowl were my Gram’s. Crumble the curds to the desired size and stir in a bit of salt.
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