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Cottage Cheese
From The
Cheese Wizzard
I N G R E D I E N T S
1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tablet rennet
S
U P P L I E S
Cheese cloth
I
N S T R U C T I O N S
Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
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Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the
milk thoroughly using a whisk and stirring for at least 5 minutes.
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Cover and set aside to ripen for about 20 hours at room temp (70 F / 21
C).
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The milk should be a firm curd within 20 hours, however the full 20
hours is needed to develop the correct flavor.
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After 20 hours cut the curd into 1/2 inch cubes.
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Allow the curds to firm up for 15 minutes.
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Over the next 30 minutes slowly raise the temperature of the curds to
110 F (43.5 C).
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Cook for an additional 45 minutes at 110 F (43.5 C).
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Stir the curds often to prevent them from matting.
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The curds should have greatly shrunken and sunk to the bottom of the
pot.
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Line a colander with a cheesecloth and drain the curds.
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Allow the curds to drain for 5 minutes.
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Lift the curd filled cheese cloth from the colander and repeatedly dunk
into a bowl of ICE COLD water for at least three minutes.
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Drain the curds and place in a bowl.
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Season the curds with a teaspoon of salt, herbs, etc. Use more or less
to taste.
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Place the cheese into a sealable container into a refrigerator. A few
tablespoons of cream may be added if desired.
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More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
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Halloumi Cheese
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Monterey Jack
Mozzarella / String
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Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses
Home Cheese Making Book by Ricki Carroll
Home Cheese Making: Recipes for
75 Homemade Cheeses, by Ricki Carroll. The classic home cheese making primer
has been updated and revised to reflect the increased interest in artisanal-quality
cheeses and the availability of cheese making supplies and equipment. This
is "the" first cheese making book you should buy. |
