I've been thinking about trying this for a while, and started experimenting last weekend. One batch was like cream cheese, another 2 were curdy cream cheese, but batch #4 looks like the real stuff:
I got to use organic milk, get to choose how much salt to add, and no preservatives and stabalizers (which means I've got to eat it up! )
It's not hard at all, just takes a lot of time, mostly waiting and a bit of stirring.
This is the recipe that I found most insightful, but I think tips from the second one helped too.
I used the short set method on this batch since it's faster and it said it results in less acid curds:
Fortunately for me, the cottage cheese around here is DELICIOUS, maybe it's a Wisconsin thing. I've been told by relatives visiting our milk and cottage cheese does taste better. Everyone is trying to find out ways to make it taste better, but I love it right out of the carton. However, throw it in a cup with some Carb Control Chocolate Milk and Natural Peanut Butter and blend....yummmmmy!
__________________
Two Bears Dadda? Two Bears Benno, just two. ______________________________ ___________
There are three things in my life which I really love: God, my family, and baseball. The only problem - once baseball season starts, I change the order around a bit. ~Al Gallagher, 1971
LD, if I FEEL like an organic cow, does that count? :p
Quote:
Originally Posted by gobbla
does it taste different? better\worse? might use it in slightly different applications than store bought? is it cheaper than regular "organic" CC?
it costs 1 gallon of milk and 1/2 cup of buttermilk, but it takes about 23.4 more hours to make :p
It does taste different. It tastes fresh. Store bought tastes better. I now know why they add modified corn starch, xanathum gum, guar guam, palmitate A, etc to the curds and milk. If you don't it's more like a curd cereal. But it's fresh
I'll definately make it again. But if I lived in Wisconsin, I might not bother
If you lived in Wisconsin, there'd be cows in the backyard, right?
That looks really great. I said in your log I might try it, so this weekend I'll get off my tuchas and make some, too!
Maybe in the fall we can have a forum project and make hard cheese, too. We'll call it "Lost Dog Cheddar" and age it in the fridge for nine years.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
If you lived in Wisconsin, there'd be cows in the backyard, right?
That looks really great. I said in your log I might try it, so this weekend I'll get off my tuchas and make some, too!
Maybe in the fall we can have a forum project and make hard cheese, too. We'll call it "Lost Dog Cheddar" and age it in the fridge for nine years.
Count my kids in on the tasting!
Cappy, don't know that I'd make cottage cheese, but we used to make yogurt. That was good.
The kefir around here is pretty expensive, so I'd be likely to make that. Of course, I'm low carbing it at the moment, so nothing for me, at the moment, thanks.
Finally, made my own cottage cheese!
Linear Mode
