Save. Cottage Cheese . (nice Making Cottage Cheese Photo #9)

Photo 9 of 10Save. Cottage Cheese . (nice Making Cottage Cheese Photo #9)

Save. Cottage Cheese . (nice Making Cottage Cheese Photo #9)

10 photos of Save. Cottage Cheese . (nice Making Cottage Cheese Photo #9)

Ordinary Making Cottage Cheese #1 Cottage Cheese RecipeBeautiful Making Cottage Cheese Amazing Pictures #2 Scratching CanvasAttractive Making Cottage Cheese Great Ideas #3 DIY Homemade Cottage CheeseEat Like No One Else (superior Making Cottage Cheese  #4)Image Titled Make Cottage Cheese Step 11 ( Making Cottage Cheese #5) Making Cottage Cheese  #6 How-to-make-cottage-cheese-at-homeHomemade Cottage Cheese ( Making Cottage Cheese  #7)Making Cottage Cheese  #8 Straining The Curds From The WheySave. Cottage Cheese . (nice Making Cottage Cheese Photo #9)Making Cottage Cheese  #10 Cottage Cheese

Cottage

cot•tage (kotij),USA pronunciation n. 
  1. a small house, usually of only one story.
  2. a small, modest house at a lake, mountain resort, etc., owned or rented as a vacation home.
  3. one of a group of small, separate houses, as for patients at a hospital, guests at a hotel, or students at a boarding school.
cottaged, adj. 

Cheese

cheese1  (chēz),USA pronunciation n., v.,  cheesed, chees•ing. 
n. 
  1. the curd of milk separated from the whey and prepared in many ways as a food.
  2. a definite mass of this substance, often in the shape of a wheel or cylinder.
  3. something of similar shape or consistency, as a mass of pomace in cider-making.
  4. partly digested milk curds sometimes spit up by infants.
  5. cheeses, any of several mallows, esp. Malva neglecta, a sprawling,weedy plant having small lavender or white flowers and round, flat, segmented fruits thought to resemble little wheels of cheese.
  6. (vulgar). smegma.
  7. [Metalworking.]
    • a transverse section cut from an ingot, as for making into a tire.
    • an ingot or billet made into a convex, circular form by blows at the ends.
  8. a low curtsy.

v.i. 
  1. (of infants) to spit up partly digested milk curds.

v.t. 
  1. to forge (an ingot or billet) into a cheese.

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