{"id":694,"date":"2020-04-29T04:05:42","date_gmt":"2020-04-29T04:05:42","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=694"},"modified":"2020-05-26T14:40:50","modified_gmt":"2020-05-26T14:40:50","slug":"cottage-cheese","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=694","title":{"rendered":"Cottage Cheese"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

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Equipment Needed:<\/strong>
Pot (2 Qt. or 1 Gallon) w\/ lid
Cheese, frothing, or digital thermometer
Measuring cup
Measuring spoons        
Butter Muslin (very fine cheesecloth)
Slotted Spoon                        
Colander or strainer
Bowl<\/p>\n<\/div>\n\n\n\n

\n

Ingredients:<\/strong>
1\/2 gallon whole milk and 1\/2 gallon 1% milk\u00a0\u00a0\u00a0\u00a0\u00a0
Mesophilic culture(MM100)(Flora Danica for sweeter)
Rennet (diluted in \u00bc cup non-chlorinated water)
1\/2 tsp non-iodized salt<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"Finished
Finished Cottage Cheese<\/figcaption><\/figure>\n\n\n\n

Directions:<\/strong><\/p>\n\n\n\n

  1. HEAT: Pour milk into pot and heat to 70 degrees.<\/li>
  2. CULTURE: Sprinkle \u00bc 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.<\/li>
  3. OPTIONAL (CaCl):\u00a0 Dilute \u00bc tsp of calcium chloride in \u00bc cup non-chlorinated water and add to warm milk.<\/li>
  4. COAGULATE: Dilute \u00bc tsp liquid rennet or \u00bc tablet of rennet (pulverized) in \u00bc cup of non-chlorinated water and add to milk.<\/li>
  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).<\/li>
  6. CUT CURDS: Using a big whisk, carefully break the curds up into pea-sized pieces.\u00a0 Let the curds rest for 5 minutes.<\/li>
  7. HEAT: Slowly warm the curds to 105 degrees while stirring gently.<\/li>
  8. DRAIN: When the curds are firm, pour them into a cheese cloth-lined strainer.<\/li>
  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:<\/strong> for a softer finished product wash just until warmth is gone.)<\/li>
  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 \u2013 1\/2 cup).<\/li>
  11. \u00a0EAT\/STORE: Store in refrigerator for up to 10 days or freeze.<\/li><\/ol>\n\n\n\n
    \"Cut
    Cut the curd with a whisk<\/figcaption><\/figure>\n\n\n\n
    \"Stir
    Stir the curd gently as you heat to 105.<\/figcaption><\/figure>\n\n\n\n
    \"Rinse
    Rinse curd under cold water.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":2,"featured_media":695,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-694","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=694"}],"version-history":[{"count":3,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/694\/revisions"}],"predecessor-version":[{"id":721,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/694\/revisions\/721"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/695"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}