Monday, June 15, 2009

SUCCESS!

The cottage cheese is a Go, my friends. It is spectacularly the FRESHEST and most FRAGRANT and palette-pleasing soft cheese phenomenon I have ever placed on my tongue. VERY delicious. I highly recommend it. When you put it in your mouth, visions of happy cows in sweet-smelling clover, warmed by sunshine come to mind. You can almost hear the babbling brook, too. :) Yes, it's that good. It's as easy as heating up a gallon of milk, pouring in 3/4 c. vinegar, waiting for the curds to separate, then rinsing them in cold water. It took me like, 10 minutes of prep time (+30 minutes of waiting).

Once you get done rinsing, you have a mass of pretty, fluffy, white curds. To get a creamy cottage cheese consistency, add back some of the whey and/or cream or half n' half.


We are delighted!!

7 comments:

Hosanna said...

Swell! Except, I despise cottage cheese. Oh well. Hey, I heard of a lady that made sour cream with hers. Have you tried that? Oh - I don't care for sour cream either. Oh well. How boring is that?

Herb of Grace said...

Hooray! What recipe did you use? Or rather, how'd ya do it?

Denise said...

The picture even looks amazing!!! I wasn't tempted in the least to look for raw milk... until now!!!

I have a friend who had a lot of success with mascarpone cheese I think. Can't remember. I'll link you to her blog when I remember it.

Also, have you tried making Greek yogurt? It's really good for you, and can be low in fat, and cost a fortune at the store.

Gramoni said...

I'm so proud of you! Next easiest is cream cheese, if you remember. Even with goat milk it was tolerable, although you kids didn't like it. Sour cream just requires a live culture from the grocery store and warm milk.I'm rejoicing with you vicariously, since we have no milk now, all of it going to the four new kids which we are keeping.

Polly said...

I just have to put this out there--the last time I had cheese like this was about two weeks ago. It's called koi, and I watched it being made in big black open cauldron over a wood fire in the floor of a smoky Gujjar hut. One dirty little boy was sitting on a stone stirring (splashing) the brew with a wooden ladle of questionable hygiene (for that matter the milk, cauldron and cheesemaker were all of questionable hygiene) while another man, who kept spitting into the back of the hut, pounded it with another ladle in another black cauldron (on the dusty mud floor). After it had been pounded firm enough, it was scooped into a pie plate and mounded up with little crosses marked in the top and set with no cover on the top rafter of the adjacent kitchen to join the dozen other batches that had been sitting there... I don't know how long. It was served to us on a plate covered with rough sugar crystals (and some other unidentified specks of black something that had fallen in along the way...) along with some very sweet milky tea.

It may or may not be coincidence that I was sick two days later...

At least it wasn't the salt tea.

Susannah Forshey said...

Denise,

I recently tried Greek yogurt, and thought I'd write back on this topic here where you mentioned it. Awesome texture! I've been trying to duplicate it (used it as a culture in my last 2 yogurt batches) at home, but I think it requires more cream, and less whey. I have yet to discover how to get whey out of yogurt!

Polly,
AWESOME story! I'm so glad you're over all that yucky illness. It's bad enough to have digestive illness at home, but when you're in a 3rd world country?! You go, girl!

Lydia said...

You get raw milk too? The best stuff! You may have discovered it by now, but to drain the whey for Greek yogurt, I believe you put the finished yogurt in several layers of cheese cloth over a bowl for several hours - the whey drains in the bowl and the thickened yogurt is left. I read about it in here: http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0375710515/ref=sr_1_1?ie=UTF8&s=books&qid=1266123004&sr=8-1
Loved this book!
Do you make your yogurt from raw milk? Mine never came out right with unpasteurized milk - I assumed it was because the live enzymes in the milk were competing with the yogurt cultures? I'd love to hear about your experience with it.