Taste of the Town: Make or substitute for dry-curd cottage cheese

I feel the pain of Taste of the Town reader Blake Myers, having found it impossible to find dry-curd cottage cheese — an integral part of one of my grandmother's recipes — since moving to Las Vegas more than 16 years ago.

As several readers pointed out, farmer's cheese is an acceptable substitute. CeCi Schreiber and Karen Langbert reported finding Friendship brand farmer's cheese at Sprouts Farmers Market (which has multiple locations in the valley) and Glazier's Food Marketplace (8535 W. Warm Springs Road), and Schreiber said some ethnic grocers carry it as well. I've also found it at Whole Foods Market (multiple locations). Marie McGhee and Carol Rozewicz reported finding farmer's cheese at the Polish Deli at 5900 W. Charleston Blvd.

And Susan Rinker sent a recipe for making your own dry-curd cottage cheese, originally from the Ozarks Technical Community College.

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 heavy 6-quart pot and add the dry milk. Bring the milk to 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 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. Scoop the curd into the colander. Allow to drain for several minutes, then rinse in lukewarm water. Allow to drain for several more minutes.

Place drained curd in a bowl, sprinkle with salt and mix evenly. Put into a covered container and chill.

Makes about 1 1/2 pounds.

— Recipe from Susan Rinker

And for kringle lovers, B.J. Mathews recommended Larsen's Bakery in Racine, Wis., adding, "I have ordered at least a dozen and (they) were in perfect condition and delicious." Larsen's is at www.larsenskringle.com, or 888-492-4698.

Openings and closings

Ann Brown reported the opening of Pho Vietnam Grille at 3455 S. Durango Drive, adding that she likes the pork chop with broken rice, and also reported the opening of Fukuburger at 3439 S. Jones Blvd. and Chickpeas Mediterranean Cafe at 6110 W. Flamingo Road.

Dee and Nick Cutrone reported the opening of Pasta Idea at 7668 W. Lake Mead Blvd.

More reader requests

Mathews is looking for large Sysco breakfast sausages, served at local buffets, and Brazilian sausages like those served at churrascarias.

Wanda Miller is looking for a red relish similar to that served on the Jamaican Dog at Biff Burger in St. Petersburg, Fla., which she said contains pickles, red peppers, onions and possibly poppy seeds in a clear syrupy mixture.

Calvin Carwile is looking for Goetze Caramel Creams candy, which he used to get at Smith's at 10100 W. Tropicana Ave., and Pillsbury Creamy Supreme Caramel Apple frosting, which he used to get at Wal-Mart.

Marcia Bursky is looking for a restaurant, besides Bootlegger Bistro, that serves old-fashioned chicken cacciatore on the bone.

And Evonne Raptis is looking for Mrs. Smith's frozen pies, and red piccalilli sauce — not the kind with mustard.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at Hrinella@reviewjournal.com. If emailing, please put "Taste of the Town" in the subject line. Find more of her stories at www.reviewjournal.com, and follow @HKRinella on Twitter.