Cottage Cheese

Cottage Cheese is one of those funny things you either love of hate. I have taken a lot of hate from my family over cottage cheese. I love the stuff and would happily eat it daily. This recipe is easy to make and fairly difficult to mess up. I recently made it with Flora Danica and it turns out sweeter and lighter than MM100.

Directions:

1. HEAT: Pour milk into pot and heat to 70 degrees.
2. CULTURE: Sprinkle ¼ tsp (for raw milk use 1/8 tsp per gallon) Mesophilic Culture on milk; let re-hydrate a minute or two and then stir into milk. Continue heating to 78 degrees.
3. OPTIONAL (CaCl):  Dilute ¼ tsp of calcium chloride in ¼ cup non-chlorinated water and add to warm milk.
4. COAGULATE: Dilute ¼ tsp liquid rennet or ¼ tablet of rennet (pulverized) in ¼ cup of non-chlorinated water and add to milk.
5. LET SIT: Cover pot and let sit for 3 hours at room temperature (if room is cool, you might set the pot in a warm water bath or put in a cooler to help hold the temperature).
6. CUT CURDS: Using a big whisk, carefully break the curds up into pea-sized pieces.  Let the curds rest for 5 minutes.
7. HEAT: Slowly warm the curds to 105 degrees while stirring gently.
8. DRAIN: When the curds are firm, pour them into a cheese cloth-lined strainer.
9. RINSE: Rinse the curds gently under cold water until the curds are cold, gently using your clean hands to keep the curds separated.
   (note: for a softer finished product wash just until warmth is gone.)
10. ADD SALT AND CREAM: Place the curds in a bowl, add salt to taste (approx. 1/2 tsp) and milk or cream until you get the creaminess you desire (approx. 1/3 – 1/2 cup).
11.  EAT/STORE: Store in refrigerator for up to 10 days or freeze.