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Cottage Cheese


In honor of my dad, who can't stand cottage cheese, I made some today. (haha!)

Really simple, actually.

1. Heat milk to simmering.
2. Add white vinegar bit by bit. (I did NOT use rennet as called for in most recipes and it worked just fine!)
3. As soon as it separates and curdles, remove from heat.
4. Strain through cloth and strainer.
5. Rinse the curds.
6. Break up curds and salt to taste.

There you go! Some recipes say to stir in half and half or cream... I don't have that, so for now, it'll be more like farmer's cheese - a little drier than store-bought cottage cheese.

I'm not sure yet what I'll do with the whey - smoothies? Ricotta cheese? Feed to the dogs for protein? Nothing today though - one project is enough! Hopefully the electricity will stay on long enough to chill the whey and keep for tomorrow.

Comments

alannaface said…
Carlos and I have also been experimenting with making cheese! We made farmer's cheese which is basically exactly what you did except you press the cheese in the cloth to get it a little more firm (fried farmer's cheese is really good) and the other day I made ricotta with the same method you used. As for the whey, I've read that it's good to use as bean cooking liquid for those extra nutrients as well as in soups or for baking bread. I freeze mine which I know is something that's hit or miss there but hopefully that helps!
1:42 PM
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