 |
 |
 |
Quick Cottage Cheese
|
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. |
|
Latest News On Cheese | |
- Can cottage cheese recover? A variety of factors contribute to 20 year of declining consumption. (Plant Operations)
- Cottage conundrum: let down by the low-carb craze, cottage cheese makers focus on technology and innovation as they attempt to revive the category.
- Curing the cottage cheese blues. (weak sales of cottage cheese) (Dryer on Marketing) (Column)
- Saving a category. (cottage cheese)
- Cottage cheese: down, but not out.
|
|