COTTAGE CHEESE RECIPE
This is a very popular cheese you can find on many supermarket shelves today. Often slightly sour, cottage cheese can also be slightly enriched with cream. This is also a great cheese to experiment with herbs and fruits such as apricots.
- 1 Gallon Whole Milk
- 4-5 drops of double-strength rennet (animal or vegetable)
- cheese salt
- ¼ tspn Mesophilic culture or 2 tablespoons Mesophilic Starter Solution
- Pour milk into a large pan and warm to 82°F (28°C), then add the starter. Let the milk then cool slowly to room temperature.
- Dilute 4-5 drops of rennet in a ¼ cup of cool boiled/bottled water and gently stir through the milk for 20 seconds.
- Cover and set aside overnight, keeping it around 70°F (21°C). Wrap it in a towel to keep the temperature constant.
- Cut the curd into ½” cubes and heat to 105°F (40°C). Cook at this temperature for 45 minutes, stirring every five minutes. Watch the curds shrivel and begin to take a ‘cottage cheese shape’.
- Line a colander with a cheese cloth and drain curds for 15 minutes, then pull up the sides and drain further until the curd stops dripping.
- Take curd and add salt to taste. Eat while it’s fresh, up to week.