Guest guest Posted April 25, 2009 Report Share Posted April 25, 2009 Oops! I see one mistake I made. I didn't see that it called for 1/4 tablet Junket Rennet, and I used a whole tablet. I just read that can make the curd tough. Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I didn't use a recipe..I was just experimenting with the rennet,and it ended up tasting like cottage cheese..I used fresh goat's milk.LJPS cottage cheese> > > > > > I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?> > Kim> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I didn't use a recipe..I was just experimenting with the rennet,and it ended up tasting like cottage cheese..I used fresh goat's milk.LJPS cottage cheese> > > > > > I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?> > Kim> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I didn't use a recipe..I was just experimenting with the rennet,and it ended up tasting like cottage cheese..I used fresh goat's milk.LJPS cottage cheese> > > > > > I made my first cottage cheese, and I hated it! It was nothing like store-bought cottage cheese, and yes, that's a bad thing. It was very rubbery (I think I over-cooked it), and it was salty and sour and just plain gross. Has anyone made cottage cheese that was similar to the kind in stores?> > Kim> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I used the calf rennet with mine..Now I use direct set cultures. they have everyting already in there..LJPS Re: cottage cheese Oops! I see one mistake I made. I didn't see that it called for 1/4 tablet Junket Rennet, and I used a whole tablet. I just read that can make the curd tough.Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I used the calf rennet with mine..Now I use direct set cultures. they have everyting already in there..LJPS Re: cottage cheese Oops! I see one mistake I made. I didn't see that it called for 1/4 tablet Junket Rennet, and I used a whole tablet. I just read that can make the curd tough.Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 I used the calf rennet with mine..Now I use direct set cultures. they have everyting already in there..LJPS Re: cottage cheese Oops! I see one mistake I made. I didn't see that it called for 1/4 tablet Junket Rennet, and I used a whole tablet. I just read that can make the curd tough.Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Interestingly, my cottage cheese is better after sitting in the fridge for four days. It's still not like the store, but it's not as sour or salty. Hmmm... Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Interestingly, my cottage cheese is better after sitting in the fridge for four days. It's still not like the store, but it's not as sour or salty. Hmmm... Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Interestingly, my cottage cheese is better after sitting in the fridge for four days. It's still not like the store, but it's not as sour or salty. Hmmm... Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2010 Report Share Posted July 29, 2010 there are mail-order sources listed in the WAPF Shopping Guide. one of them is in Wis. > > Does anyone know of a good source for raw cottage cheese? I am craving it lately. > > Any and all leads appreciated! > > ~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2010 Report Share Posted August 25, 2010 ive heard cottage cheese was ok, anyone know? thanks Quote Link to comment Share on other sites More sharing options...
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