cottage cheese 311 R.
(photo credit: Marc Israel Sellem)
Forget unilateral Palestinian statehood declarations.
Forget Syria. Forget crime, taxes and unemployment.
The hot topic in the Knesset this week is none other than cottage cheese.RELATED:
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Last week, a Facebook group called to boycott cottage cheese due to its rising price, which has reached NIS 8 in some supermarkets. As the group’s membership grew, so did the importance of dairy in Knesset members’ eyes.
Ever since MK Ronit Tirosh (Kadima) gave Prime Minister Binyamin Netanyahu a serving of cottage cheese as an “expensive gift” in last Wednesday’s session, the Knesset has been abuzz with dairy demands: Regulate.
Deregulate. Lower taxes.
On Sunday, the Knesset Economics Committee held a special session on dairy prices, and a Knesset Control Committee was held on Monday afternoon, in which State Comptroller Micha Lindenstrauss gave his opinion on the recent price hikes.
However, someone in the Knesset had a different idea on what to do about expensive cottage cheese: Make your own! An anonymous visitor to the Knesset journalists’ hall hung a sign on the reporters’ bulletin board with the title: “Make your own homemade cottage cheese; it’s amazing and very delicious!” All it takes is lemon juice, heavy cream, and milk, whose’s price is – don’t you worry – still regulated, as long as you get it in a bag and not a carton.
But who would take the time and the effort to find out how to make cottage cheese at home? This intrepid reporter knocked on every door in the journalists’ wing and faced funny looks from her colleagues until she tracked down the culprit: Tzvi Rosen, a reporter for haredi daily newspaper Hamodia.
When asked what would prompt him to hang the sign, he only answered: “It’s funny, right? Really entertaining!” and chucked to himself.
Homemade Cottage Cheese Ingredients: 5 liters of milk 1 cup of heavy cream 3/4 cup of vinegar or lemon juice Tools: Large pot Bowl Spatula Cheesecloth 1. Pour milk into the pot and bring to a boil. Wait two minutes after it boils and lower the burner.
2. Add vinegar or lemon juice. Start with 1/3 cup, and if the water does not separate from the curd add the rest.
3. Mix with the spatula – at this point the water and the curd should separate.
4. Continue mixing until the water and the curd totally separate, and remove from burner.
5. Put the cheesecloth over the bowl and pour the pot’s contents onto the cloth.
6. Grab the cloth’s four corners and rinse the cheese that is in the cloth. Wring out the water.
7. Tie the cheesecloth’s ends, put a heavy object on top of the wrapped cheese and leave for 20-30 minutes until the cheese hardens slightly.
8. Take the cheese out of the cloth and crumble it with a knife.
9. Add 1/2 cup heavy cream (add more if you like your cottage cheese softer) and mix.