A Pickle Over Lack of Sweet-Dills

Question: Years ago I made a delicious potato salad. The secret ingredient was sweet-dill pickles. Now I cannot find them in the stores. I did consider writing to the company that used to distribute them but have forgotten which one it was. I’m hoping you can help.

Answer: Although Del Monte Corp. distributed sweet-dill pickles at one time, representatives of the company report they are no longer producing this variety. Perhaps readers will know of another brand of this pickle that is still available.

Q: There are many recipes that call for all-purpose flour and/or unbleached flour. What is the difference between the two?

A: One step in the milling process. All-purpose flour has been bleached, usually with chlorine dioxide, to destroy the xanthophylls (carotenoid pigments) that give white flours a natural cream color.

Q: For years our family enjoyed a very dry cottage cheese that had tiny, even curds. Recently it dawned on me that this favorite was no longer available. The first time I noticed, I thought I had made a mistake and bought the wrong box. I called the company and they insisted the product had never changed, but I know this isn’t true.

Would you know of another company that might still make this variety. Since the advent of sealed packages I can no longer peek inside before buying.

A: We can’t say we know of another company that makes the style of cottage cheese you describe, but perhaps you might be interested in making your own. This recipe comes from the book “Better Than Store Bought” (Harper & Row: 1979) by Helen Witty and Elizabeth Schneider Colchie.

TANGY SMALL-CURD COTTAGE CHEESE

5 cups skim milk

5 cups whole milk

1/2 cup buttermilk, as fresh as possible

2 rennet tablets

1/4 cup water

1/2 teaspoon salt, about

1/4 to 1/2 cup whipping cream

Combine skim milk, whole milk and buttermilk in stainless steel or enameled pot and warm slowly to 100 degrees, stirring once or twice. Remove from heat.

Dissolve rennet tablets completely in water, stirring well. Add to milk and mix thoroughly about 1 minute.

Cover pot and let stand at room temperature, undisturbed, 18 to 24 hours or until firm curd with surface covered with whey (nearly clear liquid) has formed. Test solidity of curd by inserting flat of knife between side of pot and curd and pulling toward center--curd should hold together. If soft, let stand longer, covered.

Line large sieve or colander, placed over bowl, with doubled, dampened cheesecloth. Dip as much as possible of whey into sieve and let drain through, then gently dip curds into sieve.

Allow curds to drain about 2 hours or until dripping slows. Tie corners of cloth to form bag and hang above bowl another hour or so, or until no more whey drips out.

Dissolve salt in cream and stir gently into cottage cheese. Refrigerate, covered, and use within 3 days. Makes about 1 pound.

Note: Milk may be substituted for whipping cream for lower calorie count.