Cottage Cheese Recipe

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Cottage cheese is a fresh lactic-acid curd cheese made from skim milk with cream added back at the end for flavor.

Ingredients:
2 gallons skim milk
1/2 tsp MA series culture (ie: MA 11)
1/4 tsp. calcium chloride (diluted in 1/4 cup cool non-chlorinated water)
4 drops. coagulant/rennet (dilute in 1/4 cup cool non-chlorinated water not more than 5 minutes before using)
1 quart cream (about 10.5% butterfat, ie: half-and-half) *More cream might be needed if a "saucier" cottage cheese is desired
Approx. 2 oz. salt (to taste)

 

Equipment:
Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons & cups
Large mixing spoon, perforated or with small slots to scoop curd
Long knife or metal spatula (blade approx. 9 to 12" or longer) for cutting curd
Note: Please be sure all equipment is sanitized before use.

 

Procedure:

  1. Heat milk to 90°F and add culture, mix in well.
     
  2. Add diluted calcium chloride and diluted coagulant (calcium chloride before coagulant), mix in gently.
     
  3. Cover and allow culture to ripen for 4 to 6 hours, maintaining temperature during ripening/coagulation.
     
  4. After ripening,  cut into cubes approx ¼-½" by using a metal spatula or long knife. Cut into cubes by first making vertical cuts in a checkerboard pattern, then (following your checkerboard lines) cut again at a 45⁰ angle, from the left and then to the right -- then turn the pot ¼ turn and repeat angled cuts.
     
  5. Allow curds to "rest" undisturbed for 30 minutes (curds will "heal" and expel whey during the resting period).
     
  6. Start the cooking process: slowly raise the temperature to 110°F over 45-60 minutes (for soft curd) or 130°F over 90-120 minutes (firm body curd). Very gently (especially at first), periodically stir the curd during the cook process.
     
  7. Once final cook temperature has been reached, drain hot whey and add clean, cold water to wash the curds. It may take 2-3 washes to cool the curd and remove all the whey.
     
  8. Final curd is then drained. The curd can be used at this time in lasagna or kept in a container as dry curd.
     
  9. If not using as dry curd, add your cream. Cream should be added back as desired and "to taste" for preferred flavor and texture. For enhanced flavor in your cream, you can try any or all of the following steps: a)Heat cream to 185°F for 30-45 minutes; b)Add approx. 1-2 oz. salt, or to taste; c)Add buttermilk culture to the cream and ferment for a few hours to develop a more tart, buttery flavor
     
  10. Cottage cheese is consumed fresh, within a few days.

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