Comments on: How to Make Cottage Cheese http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/ Housekeeping the smart way Tue, 09 Mar 2010 21:29:22 +0000 http://wordpress.org/?v=2.0.12-alpha by: lisa http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-52777 Wed, 10 Feb 2010 19:42:41 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-52777 hi, I used fresh cows milk, ( have a milk cow ).I did not seperate the cream, what I ended up with is mozzarella !!!! most unexpected but I have rolled it in balls, even tried melting a bit in the microwave and it melts like mozzarella, not sure how that happened but I love it hi, I used fresh cows milk, ( have a milk cow ).I did not seperate the cream, what I ended up with is mozzarella !!!! most unexpected but I have rolled it in balls, even tried melting a bit in the microwave and it melts like mozzarella, not sure how that happened but I love it

]]> by: Cheri http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-51176 Mon, 01 Feb 2010 03:26:57 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-51176 This is exactly the same as making paneer. The differences are twofold: 1) in making cottage cheese, some people add a little cream to it (if you like creamy cottage cheese instead of dry) and 2) paneer is pressed for about 1/2 hour to get more of the whey out of it, so it becomes more of a block of cheese that you can slice. Fresh whole goat or cow milk can be used with great results. I keep goats, so I have gallons of milk per week to experiment with. It makes terrific cottage cheese using this method. If you have to buy your milk at supermarket prices, you probably won't see a savings in making your own cottage cheese. But if you distrust commercial cow milk (like me) or you have dietary restrictions (low salt, for example) then making it yourself is simple and puts more of your food under your control. Rennet (unless you buy vegetable rennet) is made of animal components (the intestinal lining of either a calf or pig? can't recall). Using vinegar (white or apple cider, both work) or lemon juice gives great results and is usually cheaper, readily available. Thanks for posting your recipe - I forgot how to do this and your instructions are excellent :-) This is exactly the same as making paneer. The differences are twofold: 1) in making cottage cheese, some people add a little cream to it (if you like creamy cottage cheese instead of dry) and 2) paneer is pressed for about 1/2 hour to get more of the whey out of it, so it becomes more of a block of cheese that you can slice.

Fresh whole goat or cow milk can be used with great results. I keep goats, so I have gallons of milk per week to experiment with. It makes terrific cottage cheese using this method.

If you have to buy your milk at supermarket prices, you probably won’t see a savings in making your own cottage cheese. But if you distrust commercial cow milk (like me) or you have dietary restrictions (low salt, for example) then making it yourself is simple and puts more of your food under your control.

Rennet (unless you buy vegetable rennet) is made of animal components (the intestinal lining of either a calf or pig? can’t recall). Using vinegar (white or apple cider, both work) or lemon juice gives great results and is usually cheaper, readily available.

Thanks for posting your recipe - I forgot how to do this and your instructions are excellent :-)

]]> by: Ted http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-50578 Fri, 29 Jan 2010 10:06:48 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-50578 This really brings back old memories. I am 71 yoa and my wife is 65. We both remember our mothers making cottage when we were young. The strongest memory was our moms, after draining off the whey, gathering the cheese up in the cheesecloth into a ball, tying it with a strong cord and, in the back yard, slinging the ball on the string around and around over head to get more whey out of the cheese ball. Thanks for the recipe and the memories. This really brings back old memories. I am 71 yoa and my wife is 65. We both remember our mothers making cottage when we were young. The strongest memory was our moms, after draining off the whey, gathering the cheese up in the cheesecloth into a ball, tying it with a strong cord and, in the back yard, slinging the ball on the string around and around over head to get more whey out of the cheese ball. Thanks for the recipe and the memories.

]]> by: Savvy Housekeeper http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-49071 Mon, 18 Jan 2010 17:20:53 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-49071 Skye, it doesn't produce a ton of cottage cheese. A lot of it is the whey. Tatiana Reed, heating the milk is what causes it to separate. Glad everyone is enjoying the recipe. If it didn't quite work out, I suggest trying it again and following the directions carefully. Skye, it doesn’t produce a ton of cottage cheese. A lot of it is the whey.

Tatiana Reed, heating the milk is what causes it to separate.

Glad everyone is enjoying the recipe. If it didn’t quite work out, I suggest trying it again and following the directions carefully.

]]> by: skye http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-48589 Fri, 15 Jan 2010 21:09:42 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-48589 I just tried this recipe, but just used a half gallon of milk, just to see how it turned out. The curds were soft and good, but I had probably about a 1/4c. and all the rest was wasted whey. Is this how much is should've made? I didn't stir when the milk was heating or when I added the vinegar. Would it have made more curds? Also, I left the room, and actually my temp went up to 150, but it didn't seem to affect the curdling. If this is all that is made, it hardly seems worth making yourself, as it is a high price for such a small amount produced. I just tried this recipe, but just used a half gallon of milk, just to see how it turned out. The curds were soft and good, but I had probably about a 1/4c. and all the rest was wasted whey. Is this how much is should’ve made? I didn’t stir when the milk was heating or when I added the vinegar. Would it have made more curds? Also, I left the room, and actually my temp went up to 150, but it didn’t seem to affect the curdling. If this is all that is made, it hardly seems worth making yourself, as it is a high price for such a small amount produced.

]]> by: stacy http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-43500 Sun, 20 Dec 2009 23:28:30 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-43500 Is this recipe SCD (specific carb diet) legal? Is this recipe SCD (specific carb diet) legal?

]]> by: Lucia http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-39886 Sat, 05 Dec 2009 01:37:38 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-39886 Savvy, I was diagnosed with Ulcerative Colitis about 6 months ago and have been trying the specific carb diet (like Tom's wife). It is extremely difficut to find this type of dry curd cottage cheese in rural NC. I usually drive 2 1/2 hours round trip to Fresh Market in Charlotte to buy farmers cheese make by Friendship Dairies. Sixteen ouces costs about $7 (plus gas)! Needless to say, I am soooo excited to try your recipe. To give you an idea, I purchase 6 packages a trip so considering milk is about $3 a gallon this will save me much money as well as time. Thanks so much! Savvy,
I was diagnosed with Ulcerative Colitis about 6 months ago and have been trying the specific carb diet (like Tom’s wife). It is extremely difficut to find this type of dry curd cottage cheese in rural NC. I usually drive 2 1/2 hours round trip to Fresh Market in Charlotte to buy farmers cheese make by Friendship Dairies. Sixteen ouces costs about $7 (plus gas)! Needless to say, I am soooo excited to try your recipe. To give you an idea, I purchase 6 packages a trip so considering milk is about $3 a gallon this will save me much money as well as time. Thanks so much!

]]> by: Tatiana Reed http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36595 Fri, 13 Nov 2009 18:27:37 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36595 I am going to go on the Budwig diet for cancer. I want to use grass-fed cow's raw milk to make the cottage cheese. Why is it necessary to cook the milk to 120 degrees F.? I know that pasteurization ruins the healthful quality of milk. Does the 120 degrees pasteurize the milk, and can this heat be eliminated somehow? I am unable to buy raw milk cottage cheese in New Jersey because the milk producers don't want to try to keep clean dairies and the lawmakers go along with the producer's interests rather than their constituent's needs or desires. I am able to buy raw milk across the border in Pennsylvania, but the dairy there only produces raw yogurt, (which is delicious), but no cottage cheese. Thanks for any good information you can give me. Tanya I am going to go on the Budwig diet for cancer. I want to use grass-fed cow’s raw milk to make the cottage cheese. Why is it necessary to cook the milk to 120 degrees F.? I know that pasteurization ruins the healthful quality of milk. Does the 120 degrees pasteurize the milk, and can this heat be eliminated somehow? I am unable to buy raw milk cottage cheese in New Jersey because the milk producers don’t want to try to keep clean dairies and the lawmakers go along with the producer’s interests rather than their constituent’s needs or desires. I am able to buy raw milk across the border in Pennsylvania, but the dairy there only produces raw yogurt, (which is delicious), but no cottage cheese. Thanks for any good information you can give me. Tanya

]]> by: Marietta http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36200 Wed, 11 Nov 2009 03:21:23 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36200 Oh yes. I've tried them all...low fat, full fat, large curd and small...lately they've all been so sour I can't bear it. This is why I've been trying to make it myself. Like I said, I'm desperate, otherwise I wouldn't be spending this kind of time and money on doing this. I need to know how to form a "formidable" curd, not paste. Thanks much for your input. It's much appreciated. Oh yes. I’ve tried them all…low fat, full fat, large curd and small…lately they’ve all been so sour I can’t bear it. This is why I’ve been trying to make it myself. Like I said, I’m desperate, otherwise I wouldn’t be spending this kind of time and money on doing this. I need to know how to form a “formidable” curd, not paste. Thanks much for your input. It’s much appreciated.

]]> by: Savvy Housekeeper http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36173 Tue, 10 Nov 2009 19:41:48 +0000 http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/#comment-36173 Marietta, have you tried large curd whole milk cottage cheese? It is softer and more milky tasting that typical cottage cheese. Marietta, have you tried large curd whole milk cottage cheese? It is softer and more milky tasting that typical cottage cheese.

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