|by Jane Jackson
Interestingly, the recipes I found varied in difficulty though not too much in ingredients. I wanted to experiment with several of the recipes and come up with one that would be easy enough and delicious. I tried three different recipes, each with their own unique qualities. One took a couple hours and was pretty straightforward for anyone who is somewhat familiar with basic cheesemaking. Another took multiple hours and was more advanced than the first. The third was on the more advanced end, utilizing pH as an indicator of when to move on to the next step, as opposed to time. In the end, I found the simplest recipe produced the most successful results out of all my variations, and it was the tastiest. It utilizes basic cheesemaking and kitchen supplies and only takes 3 hours to make. I made many batches using different cultures to see how flavor was affected.
I served my various recipes to the staff of The Beverage People at one of our bi-weekly staff training meetings. I also included a commercial example from the same brand of milk that I used for all of the experiments (Clover-Stornetta whole milk). It was a blind tasting where everyone gave feedback and chose their favorite. It was interesting to taste how bland the commercial version was in comparison! There was certainly flavor variations based on the culture used and in the end, we all agreed that the MM100/101 Mesophilic culture gave us the best taste. Based on my own experience with the various recipes, my tweaks with cultures/techniques/time, and everyone's feedback from the tasting, the following recipe produced a darn tasty cottage cheese that was quickly gobbled up in my household. We hope you enjoy it as well!
Our recipe was developed after many experiments making cottage cheese. It utilizes basic cheesemaking and kitchen supplies, and only takes 3 hours. A blind taste test chose MM100/101 Mesophilic culture as the tastiest culture variation but any Mesophilic (ie Farmhouse, Aroma B) culture is acceptable. After tasting this cottage cheese, we think you'll forget all about the commercial stuff.
1/2 gallon Whole Milk (not ultra-pasteurized)
1/4 cup Heavy Cream (not ultra-pasteurized)
1/8 tsp MM100/101 Mesophilic Culture (or another Mesophilic Culture)
1/8 tsp Calcium Chloride, dissolved in 2 Tbs of non-chlorinated water
1/8 tsp Vegetarian Rennet, dissolved in 2 Tbs of non-chlorinated water
1 tsp. Salt
Sanitized kitchen pot of non-reactive metal (at least 3 quarts with lid)
Cheesecloth for Cheese
Stainless steel perforated ladle
Curd cutting knife
Yield: One pint, approximately
Time required: 3 hours
USE THE FOLLOWING LINK TO VIEW AND PRINT THE RECIPE.
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