Title: Small Curd Cottage Cheese
Categories: Dairy
Yield: 8 servings
1 ga Milk; whole or skim
1/2 c Instant non-fat dry milk *
1 c Buttermilk
Salt
* Optional, but does add a little extra body.
Pour the milk into a 6 quart, heavy pot. Add the dry milk if you
are using it. Set the 6 quart pot into a larger pot, double boiler
fashion, filling the larger pot with enough water to come up the
side of the smaller pot about 1/2 - 2/3 of the way. To get the milk
to 86 degrees F, turn the heat on under the larger pot for 2 - 3
minutes. Stirring the milk slowly. Then turn off the heat, not
stirring and wait a few minutes. Check the temperature, and if it
is not warm enough repeat the procedure. This is where a floating
dairy thermometer is very useful. It will be very accurate and will
not need to be removed from the milk and will not cool it when put
back in. If you start with relatively warm water in the lower pan,
it should not take more than one or two times of heating the pan to
reach the desired temperature.
At 86 degrees F, add the buttermilk to the milk. Stir it in well,
then leave the thermometer in the milk. By covering the pot and
checking the temperature a few times, hold the temperature at
86 degrees F for 12 hours. This allows the curd to form. The curd
should be a bit firm, or custard like.
Cut the curd into 1/2" pieces. Allow the cut curd to set for about
30 minutes after cutting to allow more of the whey to separate,
keeping the temperature at 86 degrees F. Then slowly begin to cook
the curd until the temperature reaches 100 - 104 degrees F. Use the
same method of heating as before. Don't hurry the process. Allow
about 30 minutes to reach 100 - 104 degrees F.
If hurried, it will cause the curd to shrink on the outside and
harden and be mushy inside. Stir gently once in awhile for even
heating and to prevent the curd from sticking together. This will
also allow you to cut up any oversize curd. As the temperature
rises, it will require more frequent stirring as it firms and
separates from the whey. Remove curds from the heat as soon as they
firm and reach the desired temperature.
Line a large colander with 2 - 3 layers of clean cheese cloth.
Using a measuring cup, scoop out the curd into the colander. Allow
to drain for several minutes, then rinse curd by immersing the
cheese cloth & curd in lukewarm water. Allow to drain for several
more minutes.
Place drained curd into a large bowl. Sprinkle with 1 tb plain salt
and mix with hands or spoon to blend evenly. Put into a covered
container and chill. When cool, taste for salt and add if needed.
Then add a few tb heavy cream or sour cream, if desired.
Yield is about 1 1/2 pounds.
This is very different from "store bought" with a much better
texture and flavor. Once you start making this, you may never buy
it from a grocery again.
