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Quick Cottage Cheese
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1/2 cup cultured buttermilk 1/4 teaspoon liquid rennet 1/4 cup cool water Warm the milk to 86 [degrees] F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk. Set until it coagulates, usually about an hour. Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110 [degrees] F. Hold at this temperature for 30 minutes and stir often to prevent matting. When the curds are firm, place into a cheesecloth lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired. |
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Latest News On Cheese | |
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