How to prepare traditional “old-fashioned” cottage cheese:
The traditional process involves the use of “good” mesophilic bacteria that convert lactose into lactic acid and rennet (an enzyme) that coagulates the milk into a solid block of curds.
This block of curd is then cut into cubes, and the whey is released.
Ingredients:
4 L (1 gallon) 3.25% whole milk
125 ml (½ cup) live culture kefir – or 1 sachet of mesophilic starter culture
8 to 10 drops of liquid rennet
Method:
Slowly heat the milk in a heavy-based saucepan to 30ºC (86ºF).
Add the kefir and mix well.
Mix the rennet in ¼ cup of room temperature water, then stir it into the milk.
Turn off the heat, cover and let sit undisturbed for 3 to 6 hours.
During this resting time, try to keep the milk temperature between 70°F and 80°F.
You will know when to move on to the next step: the milk will be solid and will shrink slightly from the sides of the pot.
Cut the curd – as I show in the video.
Slowly increase the temperature of the curd/whey to 45ºC-46C (113ºF-115F) and maintain it at this temperature for 30-45 minutes.
Drain the curds in a colander or sieve lined with cheesecloth.
Squeeze out as much whey as possible, then rinse thoroughly under cold water to remove any remaining whey.
Let the curd drain well and dry it slightly.
You can salt the curd and mix with a little heavy cream before serving, or eat/use as is.
How to make “quick” cottage cheese.
Ingredients:
4 L (1 gallon) 3.25% whole milk
175 ml (3/4 cup) white vinegar
Method:
Heat the milk in a heavy-based saucepan to 50ºC (120ºF).
Add the vinegar and turn off the heat.
Continue stirring for 1 to 2 minutes while the curds form.
Cover and let sit undisturbed for 20 to 30 minutes.
Drain the curds in a colander or sieve lined with cheesecloth.
Squeeze out as much whey as possible, then rinse thoroughly under cold water to remove any remaining whey**.
Let the curd drain well and dry it slightly.
You can salt the curd and mix with a little heavy cream before serving, or eat/use as is.
**You can now use this whey to make ricotta!
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