3 Comments so far

1. Pagan

   this is cottage cheese HOMEMADE COTTAGE CHEESE

   1 2/3 c. instant non-fat dry milk
   3 3/4 c. water
   1/2 c. fresh buttermilk

   Mix and stir until smooth. Allow to clabber at room temperature overnight. Refrigerate until well chilled. Pour in cloth lined colander placed over a pan and let all the whey drain. Season to taste. Refrigerate any leftover.

2. spaceytracey3

   Pioneer Cooking: Easy White Cheese
   Great for breading and frying, stir-frying with vegetables, or by itself, this mild cheese will keep refrigerated for one week.

   1 gallon milk
   2 T. lemon juice
   3 T. white vinegar

   Pour milk into a large enamel pot. Slowly bring the temperature up to 180F. This may take an hour. Stir frequently to prevent scorching, and hold the temperature at 180F for four minutes. Combine vinegar and lemon juice and add to the milk, stirring gently, until the curds separate form the whey. Line a colander with cheesecloth, and pour the contents of the pot. Tie the corners of the cheescloth together to form a bag and let it hang to drain for three hours. The cheese will be solid when its ready. Wrap and refrigerate. Yield: one pound. Variation: Herbed Easy White Cheese — Add 1½ teaspoon dried chives and ½ teaspoon dillweed to the curds before hanging.

3. Jen

   30 Minute Fresh Mozzarella Cheese Recipe

   Ingredients:

   ***Materials needed:***
   1 nonaluminum pot that will hold a gallon of milk
   1 measuring cup or bowl to dissolve the rennet (see note below)
   1 spoon
   1 candy thermometer
   1 large slotted spoon, or small sieve

   ***30-Minute Fresh Mozzarella***
   1/2 rennet tablet
   1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
   1 gallon milk (2%, 1%, or skim)
   2 teaspoons citric acid (see additional note below)

   Directions:

   Crush the rennet into the water and stir to dissolve. Pour milk into a nonreactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees. Milk will begin to curdle. At 88 degrees, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).

   With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it’s still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees. When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.

   JM