Cottage Cheese
Posted: Wed Apr 01, 2009 10:16 pm
Cottage Cheese
So named because it could easily be made at home or cottage.
Ingredients:
1 gallon fresh milk (raw or pasteurized)
1/4 teaspoon liquid rennet
1/4 cup cool water
1/2 cup cultured buttermilk
Preparation:
In large pot or kettle, heat milk over low heat until it reaches 86°F (pretty near room temperature, so start slow). Mix rennet and water. Stir in buttermilk and rennet mixture; remove from heat.
Cover pot with cheesecloth to keep dust out and allow air flow through.
Leave to sit in warm location until milk has clabbered – 16 to 24 hours if you have used pasteurized milk and buttermilk or yogurt as your activator; it will take less time if you have used rennet. Do not jiggle the pan during this process as it may break the curds.
As soon as the curd (solid) has separated from the whey (liquid), use a long stainless steel knife to “cutâ€
So named because it could easily be made at home or cottage.
Ingredients:
1 gallon fresh milk (raw or pasteurized)
1/4 teaspoon liquid rennet
1/4 cup cool water
1/2 cup cultured buttermilk
Preparation:
In large pot or kettle, heat milk over low heat until it reaches 86°F (pretty near room temperature, so start slow). Mix rennet and water. Stir in buttermilk and rennet mixture; remove from heat.
Cover pot with cheesecloth to keep dust out and allow air flow through.
Leave to sit in warm location until milk has clabbered – 16 to 24 hours if you have used pasteurized milk and buttermilk or yogurt as your activator; it will take less time if you have used rennet. Do not jiggle the pan during this process as it may break the curds.
As soon as the curd (solid) has separated from the whey (liquid), use a long stainless steel knife to “cutâ€