Parting Glasses That Are Stuck on One Another

Question: Can you tell me how to separate two glasses that are stuck together?

Answer: This method is suggested by Howard Hillman, author of “Kitchen Science” (Houghton Mifflin Co., 1981): “The two glasses should part if you contract the inner glass and expand the outer glass, by subjecting them to cold and hot temperatures, respectively. Pour cold water into the inner glass, or use ice. Immediately immerse the outside of the outer glass in hot, but not boiling, water and carefully pull the two apart.”

Q: I would like a recipe for making cheese since my husband works in a dairy. Would also like to know if I can use store-bought milk.

A: According to Helen Witty, author of “Fancy Pantry” (Workman Publishing, 1986), using the freshest available milk and buttermilk and paying close attention to thermometer readings are the keys to success in using the following recipe. This suggests that access to fresh milk is an advantage, but store-bought milk may be used.

To finish the cheese, Witty suggests:

--Pack the cheese in a cheesecloth-lined bowl and refrigerate several hours or overnight. To serve, invert the cheese onto a dish and peel off the cheesecloth. If desired, sprinkle the molded cheese with fresh, coarsely ground black pepper.

--Mix the freshly drained cheese with salt, pepper, crushed garlic and minced fresh herbs to taste. Suggested herbs include parsley, chives, thyme, tarragon and basil. Mold in cheesecloth-lined bowl and refrigerate several hours or overnight.

FROMAGE BLANC

2 quarts whole milk

2 cups cultured buttermilk

2 tablespoons strained fresh lemon juice

Salt, optional

Cream, optional

Place milk in heavy saucepan. Combine buttermilk and lemon juice thoroughly, then stir into milk.

Using heat-tamer underneath, place pan over very low heat. Heat mixture slowly to thermometer reading of 175 degrees. After milk begins to thicken, stir once or twice very gently with flat-ended implement such as pancake turner. Check temperature often.

Once 175 degree reading has been reached, turn heat off and allow milk to stand 10 minutes undisturbed. Masses of white curd should be suspended in yellowish liquid (whey).

Line sieve or colander with 2 layers dampened fine-textured cheesecloth or nylon net and place over large bowl. Ladle curds and whey gently into sieve and allow to drain few minutes until drip of whey slows.

Tie corners of cloth to make loose bag and hang from cupboard handle or hook over bowl. Sieve may be removed at this point. Allow cheese to drain up to 1 hour or until desired consistency, from creamy to quite firm, is reached.

For soft, light cheese serve as is, turned into bowl. Lightly salt or add small amount of cream, if desired. Cover cheese, refrigerate and use within few days. If smooth texture is desired, beat cheese briefly with electric mixer. Makes about 2 cups.

Note: Substitute 1/2 pint cream for part of milk if richer cheese is desired. Use freshest possible milk, buttermilk and cream.