Dairy product/Talk

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I like this arrangement better myself. I do agree that particular grades of milk and cream and particular kinds of cheese can be listed on their respective pages. But... Condensed and sweetened evaporated milk are not the same. Whey is not a kind of cheese but a cheese making by-product. Cottage cheese is a curds and whey mixture and I don't know what cream cheese is exactly but it is always sold in the dairy dept. not the cheese counter. --rmhermen


Yes, there will be inevitably some vagueness. "Condensed" and "Evaporated" milk products are the same, but you are correct that one can find them both sweetened and unsweetened. I'll have to think about how to clarify that. "Curds" and "Whey" are not, so far as I know, "products" in the sense that you can buy them or use them as they are--though you can, as you point out, buy them together as "cottage cheese" or "clotted cream". Cream cheese is just a cheese like any other; it belongs there, as does cottage cheese as well. The cheese article should do a good job of expplaining the curdling process and by-products. --LDC


yes you can buy curds and whey separately and use them that way. Curds (or squeeky cheese - it makes odd queeky noioses as you eat it.) are almost always sold at cheese factories. Cottage cheese is halfway to cheese but not there yet. And again cottage cheese is sold in the dairy dept. not the cheese counter (at least here.) Clooted cream is apparently just a very high fat form of cream -not a pre-cheese. I think they should be listed as they are since they are substantially different. - rmhermen


If you can actually buy curds, then by all means include them. Cottage cheese is a cheese, by any reasonable definition of the word. Where they choose to sell it makes no difference, but the fact that they do in fact separate it might make listing it separately useful (same with cream cheese). --LDC


If cottage cheese is cheese than so is yogurt. -rmhermen


But isn't cottage cheese curdled with acid like cheese, rather than cultured with bacteria like sour cream/yogurt? --LDC


There are three ways to curdle your milk to make cheese - with acid, with rennet (an enzyme from cow stomaches) or with bacteria -just like yogurt. Apparently connoiseurs prefer bacteria-produced cheese. Me, I eat it all. --rmhermen


(It's four hyphens for a break, by the way) We'll have to find some expert opinion here, then, because that's not my understanding. All cheese, as I understand it, is curdled with acid (rennet is an acid), separated from the whey, then possibly further cultured with bacteria or mold ("ripened"). Yogurt, Kefir, and Sour cream are never curdled or separated from the whey; the culture is added to raw milk and the whole consumed. Ripened cheeses like Brie, Bleu, etc. are cultured only after the curds are separated after having been curdled with acid. Cottage cheese is different from most cheeses only in that the whey is not removed. I may well be wrong, here, but I'd like to hear from an actual cheesemaker, or at least a good reference work. --LDC