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Curds and Whey

2 cups whole milk
1 teaspoon vinegar

Warm milk and add vinegar. Stir as curds separate from the whey. Curds are the milk solids and the whey is the liquid that is poured off. The children can taste the whey but probably not be thrilled with it. Strain the curds from the whey, then dump the curds onto a paper towel and gently press the curds with more paper towels to get out the liquid. Refrigerate. Eat as cottage cheese. You can also eat them at room temperature. Stir until they are smooth. Add different flavorings (such as, cinnamon, orange flavoring, vanilla, etc.). Use as a spread on crackers. Serves 12.

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