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    Wiki: Large Curd Cottage Cheese Making Recipe

    This is a generic recipe for making large curd style Cottage Cheese. This cheese is known by several names from the pot or by the farmer or in the cottage from where it was made. Generally Cottage Cheese is the most popular commercial name and is available in small or large curd sizes. Large curd Cottage Cheese generally uses rennet for coagulation and is slightly more acidic than small curd Cottage Cheese. Commercially available Framer’s or Pot Cheese is generally a little firmer and drier.

    Ingredients – Metric

    • 3 liters of fresh cow’s milk (whole, low-fat, or non-fat).
    • 100 ml of homemade buttermilk based Mesophilic Starter Culture or manufactured Mesophilic culture, amount as per manufacturers directions.
    • Rennet of your choice, amount as per package directions or experience.
    • 5-10 ml of non-iodized household salt.

    Ingredients – American

    • 1 US gallon of fresh cow’s milk (whole, low-fat, or non-fat).
    • 4 fluid ounces of homemade buttermilk based Mesophilic Starter Culture or manufactured Mesophilic culture, amount as per manufacturers directions.
    • Rennet of your choice, amount as per package directions or experience.
    • 1-2 teaspoons of non-iodized household salt.

    Directions

    1. Pour milk into stockpot, add mesophilic starter and stir well to disperse.
    2. Mix 1/4 tab Rennet into two tablespoons of cool water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
    3. Cover and set aside to ripen for about 20 hours at room temp (70F / 21C).
    4. The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
    5. After 20 hours cut the curd into 1/2 inch cubes.
    6. Allow the curds to firm up for 15 minutes.
    7. Over the next 30 minutes slowly raise the temperature of the curds to 110F / 43.5C.
    8. Cook for an additional 45 minutes at 110F / 43.5C).
    9. Stir the curds often to prevent them from matting.
    10. The curds should have shrunken and mostly sunk to the bottom of the pot.
    11. Line a colander with a cheesecloth and drain the curds.
    12. Allow the curds to drain for 5 minutes.
    13. Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ice-cold water for at least three minutes.
    14. Drain the curds and place in a bowl.
    15. Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
    16. Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.

    Options

    • Add cream just before served to make creamed style Cottage Cheese.
    • Add fruit such as pineapple, peaches or berries just before it is served.
    • Add vegetables such as peppers, olives or pimento just before it is served.

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