Quick Cottage Cheese
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
|
 |
|
|
