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Cottage Cheese


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tablet rennet
Cheese cloth


Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.


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.


Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).


The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.


After 20 hours, cut the curd into 1/2 inch cubes.


Allow the curds to firm up for 15 minutes.


Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).


Cook for an additional 45 minutes at 110 F (43.5 C).


Stir the curds often to prevent them from matting.


The curds should have greatly shrunken and sunk to the bottom of the pot.


Line a colander with a cheesecloth and drain the curds.


Allow the curds to drain for 5 minutes.


Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.


Drain the curds and place in a bowl.


Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.


Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.


Pairs Well With


Notes

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