creme fraiche cottage cheese

[curiouser_alice]

From Artisan Cheese Making at Home
second try at this.  It was immensely popular the first time around.

[awakephd]

This is a new one to me. Tell me more about it - taste & texture. (It sounds good, just by the name!)

[curiouser_alice]

Texture very much like commercial cottage cheese, but richer (oilier?) cream; taste almost like Havarti but a little "cheesier".  That isn't a good description except I don't think I CAN describe it - it's like a smell in the back of your nose. I pretty much made it because I have a lot of stuff I am waiting on and can't eat.  I don't much care for bought cottage cheese but I ate this up.

I made the creme fraiche a day ahead (you only need heavy cream and mesophil B, but my dad says you can use buttermilk as a starter too).  Then you can make the cottage cheese and when ready, mix in 1 1/2 C of the creme fraiche and it's ready.

[awakephd]

Sounds heavenly! Do you have access to raw milk or at least non-ultra-pasteurized cream?

AC4U!

[Al Lewis]

I've done cream cheese overnight but never seen this one.  May have to give it a try as we love cottage cheese.

[curiouser_alice]

Sounds heavenly! Do you have access to raw milk or at least non-ultra-pasteurized cream?

I have non ultra pasteurized cream, and non homogenized (but pasteurized) milk from Trickling Springs Creamery in PA delivered to a store about 2 miles from me.  Good milk and cream.

[awakephd]

Yes, indeed - I'm envious. I have to drive an hour to get non-homogenized milk, and it is EXPENSIVE!!!