RE: Cottage Cheese???

November 10, 2004

I have direct set starters for buttermilk, sour cream, sweet yogurt,

regular yogurt, kefir grains and clabber milk.

I have Ricki Carroll's _Home Cheese Making_ book with recipes for

cottage cheese and they call for starter and rennet. The starter has to

be prepared and while I do have it here I haven't had the patience to be

bothered making it. I've tried making cottage cheese with kefir and

heated the milk too much maybe and it didn't work. I have also tried to

make cottage cheese with clabber milk and the curds got too dry. I

either heated it too high or heated it for too long? I have to play

with that more.

There are other " cheeses " to make with raw milk in Ricki's book and it's

one I like having in my kitchen book collection.

-----Original Message-----

From: tracyjo_inohio

Hi!

Can you make raw milk cottage cheese (the mild kind)?

Also, I tried to follow the directions for " cream " cheese

and whey in the Nourishing Traditions book...it took 5 days

to get the milk to separate and by then it was SO very sour

that I could not bear to use it.

We are really, really enjoying our milk (my son age 5 always

asks for COW'S milk please), but I'd like to do some more with it.

Any help would be appreciated.

Thanks in advance,

PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

Visit our Raw Dairy Files for a wealth of information!

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November 10, 2004

Funny you mention this. I had a terrible time with cottage cheese. ALWAYS ended up too sour.

The other day when I was bathing chickens for the poultry show, I had put up some milk to make Colby cheese. Well, with the chickens being bathed, I ended up forgetting about the cheese and by the time I did drain it, the curds wouldn't hold together. I tasted them and found out I had made the best cottage cheese ever.

But, I did have mesophillic culture and rennet in the milk. I had added the salt and put it in the mold and after a while I checked on it and that's when I discovered the curds were still curds and not a pressed mass. The only difference is, it's dry curd cottage cheese because I had pressed out all the whey.

I only use my raw milk to make cheese, so it is possible, but I have tried several times to let it stand the way some people do and it's way too sour for me.

You might want to visit www.cheesemaking.com and get some culture and rennet and try it that way. That's how it shows to make it in the cheesemaking book.

K.C.

Cottage Cheese???

Hi!Can you make raw milk cottage cheese (the mild kind)?Also, I tried to follow the directions for "cream" cheeseand whey in the Nourishing Traditions book...it took 5 days to get the milk to separate and by then it was SO very sourthat I could not bear to use it. We are really, really enjoying our milk (my son age 5 alwaysasks for COW'S milk please), but I'd like to do some more with it.Any help would be appreciated. Thanks in advance,PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

November 10, 2004

Funny you mention this. I had a terrible time with cottage cheese. ALWAYS ended up too sour.

The other day when I was bathing chickens for the poultry show, I had put up some milk to make Colby cheese. Well, with the chickens being bathed, I ended up forgetting about the cheese and by the time I did drain it, the curds wouldn't hold together. I tasted them and found out I had made the best cottage cheese ever.

But, I did have mesophillic culture and rennet in the milk. I had added the salt and put it in the mold and after a while I checked on it and that's when I discovered the curds were still curds and not a pressed mass. The only difference is, it's dry curd cottage cheese because I had pressed out all the whey.

I only use my raw milk to make cheese, so it is possible, but I have tried several times to let it stand the way some people do and it's way too sour for me.

You might want to visit www.cheesemaking.com and get some culture and rennet and try it that way. That's how it shows to make it in the cheesemaking book.

K.C.

Cottage Cheese???

Hi!Can you make raw milk cottage cheese (the mild kind)?Also, I tried to follow the directions for "cream" cheeseand whey in the Nourishing Traditions book...it took 5 days to get the milk to separate and by then it was SO very sourthat I could not bear to use it. We are really, really enjoying our milk (my son age 5 alwaysasks for COW'S milk please), but I'd like to do some more with it.Any help would be appreciated. Thanks in advance,PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

November 10, 2004

The heating is the whole thing. I broke down and bought the big pasteurizer from Hoagger Supply just so I could have the cheese making mode in it. Since milk has to be heated at about 2 deg. every 5 minutes till you get to the desired deg. for the recipe, I realized this just could not be done on the stove.

For buttermilk and sour cream, the yogurt, etc. I heat on the stove. The yogurt and sour cream need to set longer then they suggest and adding a drop or two of rennet really helps. Do you also have the Yogotherm? That's what I use for the buttermilk, yogurt, etc. I take it you have a good thermometer too. Even if you overheat a bit, you can always cool the milk by placing it in a sink with cold water to cool it down.

I use the direct set cultures. Too much hassel to make up a batch of the others, plus I just don't have the room in either of the two fridges or freezers to keep a bunch. The little packages are much more convenient.