How is cottage cheese made?!
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Also known as pot cheese or farmer's cheese, this type of cheese derived its name from the cottages it was produced in. This cheese tastes great by itself or with fruit added to it right before it is served
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INGREDIENTS
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1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
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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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Answers: Cottage Cheese Recipe..
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Also known as pot cheese or farmer's cheese, this type of cheese derived its name from the cottages it was produced in. This cheese tastes great by itself or with fruit added to it right before it is served
.
INGREDIENTS
.
1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
..
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.
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No offense, but cottage cheese is disgusting....
sour milk
idk but add stawberry yogurt to it and good diet snack!
It's whats left of the curd after the cheese is made.
An enzyme is added to milk and the result is cottage cheese. Cottage cheese is very similar to many other cheeses, but they go through a few more processes,including aging to reach their final result.
Don't want to upset you or anything (if you like cottage cheese) but, cottage cheese is basically milk sat out over night, and sugar put on top. If you like it, I don't want to upset you, but that is really that. Cottage Cheese is not my favorite!
-Bayleigh
Okay, so cottage cheese is like cheese clumps+liquid. that is how all cheese starts. Except, for other cheeses like mozzarella, etc, they strain the clumps and liquid, called curds and whey. they then compress it until it is a cheese, so basically cottage cheese is just unseparated cheese.
:) hope you understand
curd milk...(spoiled)...
umm idk how they make it in the stores but you can make it at home by boiling milk then adding lemon juice. You turn off the heat and let it cool. The milk will curdle and the curds that float to the top is cottage cheese.
How can so many people hate Cottage Cheese? Its delicious. It tastes so creamy. I eat mine with pancake syrup. Or just plain.
i really dont know
but if ur asking to find out if u can eat it
the answer is yes it's ok