Our food in the USA: how to make delicious cottage cheese from American products and quickly marinate mackerel

There is a lot of delicious food in America, and the choice of products is very wide. But there is still nothing here that we are used to in our homeland. For example, many of us miss tasty juicy cottage cheese. In the US it is available, but somehow dry, grainy and “plastic”, as our relatives like to say.compatriots.

Besides, we are missing pickled mackerel: unfortunately, it is very difficult to find in America. ForumDaily checked several recipes from our readers, as well as from the Internet, and chose the best of them. They will allow you to quickly and easily make cottage cheese and pickle mackerel at home. Save it for yourself!

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Let's start with something simple. Here are some homemade cottage cheese recipes shared by our readers in the group Seeking advice.

Homemade cottage cheese from American products

• Monastic cottage cheese

The recipe was shared by Lyudmila Chuvaeva. So, pour one gallon of Whole milk into a saucepan and, stirring frequently, bring it almost to a boil. As soon as you see that the milk is boiling, add 2 bottles of kefir. Continue stirring. Keep the saucepan on the stove until the milk curdles. Then turn off the heat, cover the saucepan with a lid and leave for 2 hours. The next step: drain all the contents into cheesecloth and hang it up so that it drains. The cottage cheese is ready.

• Cottage cheese in the oven

Julia Campbell shared a simple recipe. She takes 1 gallon of any milk and 0,5 gallons of whole milk buttermilk (not low fat) from the Kroger store. All this is mixed in a metal pan and placed in a warm place for about 12 hours. "After that, I put it in the oven at 170F for 5-6 hours," Julia continues. "When you see that a thick curdled layer is floating on top, and the whey has become completely transparent, you can take it out. When it cools, strain it through a sieve without any cheesecloth.

• Quick cottage cheese

Reader Oksana Svk writes that she doesn't like long fuss, so she offers a 20-minute recipe. Dissolve 2 teaspoons of citric acid in a gallon of milk. Put the pan on the stove, and when the whey separates from the curd mass during heating, throw everything into a mesh strainer to drain the liquid.

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As a bonus, here's another little tip: readers say that you can buy cheesecloth, a special cheesecloth for cottage cheese, at any supermarket or even order it on Amazon. And in Sprouts and Wholefood stores, in the vegetable section, they sell mesh bags, 3 pcs. in a pack. They look like cheesecloth, but are much better, because they are stronger and easier to wash.

Our dear readers, thank you very much for sharing your recipes! We are happy to publish them. Send us your ideas for making delicious things by email [email protected] marked "Recipe", and we will definitely share them with our readers.

How to marinate mackerel at home

You can buy frozen mackerel in any American supermarket, but you won't find pickled mackerel. We used advice from the Internet and chose three pickled mackerel recipes: classic, spicy and quick

Classic Mackerel

Ingredients

• 2 mackerel;
• 3 tablespoons of salt;
• 3 black peppercorns;
• 3 laurel leaves;
• 1 tablespoon of sugar.

Remove the heads of the fish, gut and wash the carcasses. Pour a spoon of salt into the bottom of a glass or ceramic container, add pepper and crumble a bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container and close the lid tightly. Refrigerate for 2–3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

Spicy Mackerel with Vinegar and Sunflower Oil

Ingredients

• 2 mackerel;
• 3 tablespoons of salt;
• 3 cloves of garlic;
• 2 laurel leaves;
• 5 black peppercorns;
• 2 tablespoons of vinegar;
• 50 ml unrefined sunflower oil;
• 2 large onions.

Cut the mackerel into fillets, sprinkle with salt and set aside for 10-15 minutes. Peel and grate the garlic, chop the bay leaf. Combine the garlic, bay leaf, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling it with onion cut into half rings. Pour in the marinade, close the lid and put in the refrigerator for 12 hours.

The onion will also be marinated and will be delicious.

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Fast Mackerel Under Pressure

Ingredients

• 2 mackerel;
• 2 bulbs;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 laurel leaves;
• ½ teaspoon coriander;
• 2 tablespoons of table vinegar;
• 2 tablespoons sunflower oil.

Cut the mackerel into fillets. Cut the onion into half rings.

Add salt, sugar, two types of pepper, bay leaf, and coriander to the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish, sprinkled with onions, in an enamel bowl. Pour in the brine. Cover with a plate of a suitable diameter, put something heavy on top, such as a jar of water, and put in the refrigerator for about 5 hours. Before serving, dry the mackerel pieces with a paper towel and sprinkle with sunflower oil.

Bon appetit!

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