tag:blogger.com,1999:blog-4841717398700828.post8252372891128265064..comments2023-09-05T09:13:33.226-05:00Comments on Artistta: How to make cottage cheese using rennet: perfect for raw milk!Artisttahttp://www.blogger.com/profile/16452923693687384103noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4841717398700828.post-41289207411481920642014-07-08T12:21:35.320-05:002014-07-08T12:21:35.320-05:00Howdy! Thank you for posting this recipe. What doe...Howdy! Thank you for posting this recipe. What does the buttermilk do? I have a recipe that just uses the Rennet, but doesn't call for buttermilk. I haven't tried it though. Just wondering if the buttermilk helps it set better or if it is used for the flavor. Thanks, Bonnie<br /><br />Bonnienoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-68995087692651684552013-05-14T21:37:31.650-05:002013-05-14T21:37:31.650-05:00Awesome, so glad you liked it! Awesome, so glad you liked it! Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-50346997003954760052013-05-14T21:36:58.366-05:002013-05-14T21:36:58.366-05:00I make my yogurt in a very similar way. I have a y...I make my yogurt in a very similar way. I have a yogurt post somewhere on this blog and it goes into a couple of helpful hints for making yogurt thicker. I need to revise it though to add some of the other things I do. I haven't made yogurt in a while, have been hooked on kefir. So easy and has way more probiotics. Love it! Thanks for sharing! Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-6959232523316964152013-05-14T16:58:01.100-05:002013-05-14T16:58:01.100-05:00I make yogurt every week- we have used trial and e...I make yogurt every week- we have used trial and error to work out a system. Grumpy (the hub) prefers tart/thick. Kids like mild/thinner. I warm the raw skimmed milk a bit( still can hold a clean finger in),add yogurt (1 cup for 1/2-1 gallon of milk) and mix. DO NOT waste money on a starter. Any good plain yogurt with live cultures will be fine(I look for the ones with at least 3 strains; like chobani). You can also use last weeks yogurt to continue the strain. I like to add fresh yogurt every 3 or 4 batches. <br />Then I put quart jars into an old dehydrator (remove the shelves). The quart jars lift the lid about 1/2 inch off the bottom so it doesn't get too hot. I leave it 6 hrs for kids, and another 6 for grumpy and myself. Then- after scraping off the "skin", dump into a bowl lined with butter cloth (fine woven) or birdseye cloth diapers (don't be tempted to scrape out the bottom of the jar- the bottom has some grittier textured stuff). Tie it like a hobo sack and hang it over the sink. The kids stuff hangs for not more than 1/2 hour (soft but not thick) where the "greek" style hangs for 2 hours. In both cases I return it to a bowl and whip it up with beaters for a few minutes before I call it done. www.BringMeMyCoffee.comhttps://www.blogger.com/profile/04020845301486026813noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-26581921889456716062013-05-14T16:45:03.560-05:002013-05-14T16:45:03.560-05:00Wow! I buy my raw milk from Nunley Farm (NHHoney.c...Wow! I buy my raw milk from Nunley Farm (NHHoney.com), where Kevin and Kathie Nunley have just a small place and 3 cows (2 calves as of now). They do a terrific job, the cows are sweet and loved. Kathie teaches dairy cooking classes once in a while. I learned how to make this cottage cheese in her kitchen last year. I'd lost my recipe- haven't made it for awhile. I was heading up to pick up some milk and beg the recipe off her again, when I decided to take a peak and see if I could find one that was "similar"(So glad I did). I don't think she has this recipe on her website now, so I'm lucky to find it one yours. This is by far the best cottage cheese I've ever had! Thanks!www.BringMeMyCoffee.comhttps://www.blogger.com/profile/04020845301486026813noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-15672542729103946612012-11-16T07:21:53.862-06:002012-11-16T07:21:53.862-06:00Steph I'm glad your the recipe was a success. ...Steph I'm glad your the recipe was a success. Isn't it fun to make foods like this from scratch? Who knew it could be so easy.Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-9685586601671729502012-11-16T07:21:08.809-06:002012-11-16T07:21:08.809-06:00So glad it worked out and you enjoyed it! It is su...So glad it worked out and you enjoyed it! It is super easy and super delicious! Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-56016679735387961592012-11-13T12:31:03.102-06:002012-11-13T12:31:03.102-06:00I know this is an older comment, but wanted to try...I know this is an older comment, but wanted to try & help anyway! Have you tried straining the yogurt? My yogurt is usually soupier than I would prefer as well (I use raw, whole milk & a starter culture from Cultures For Health). Once it has "set" & cooled, I let it strain through a fine mesh collander lined with coffee filters. It is amazing how much whey comes out of the yogurt--just keep an eye on it and stop straining it when it is the thickness you prefer, if you let it go too long it will be a cream cheese like consistency. I keep this in the fridge while I strain it, not sure if you need to or not, but I feel better doing that! I end up with a greek-yogurt consistency that is delicious! :) Hope this helps!Stephnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-43007312008445226422012-11-13T12:26:13.105-06:002012-11-13T12:26:13.105-06:00Yum, this turned out really good and the recipe is...Yum, this turned out really good and the recipe is very easy:)Stephnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-9300990980223681012012-11-05T20:27:42.182-06:002012-11-05T20:27:42.182-06:00Just made it tonight- super easy! I tried to make ...Just made it tonight- super easy! I tried to make cottage cheese once before and used Junket tablets but was not impressed. The only problem with this batch is I don't have enough cream- will have to wait until the cream rises from tonight's milking:) Duskwind Farmhttps://www.blogger.com/profile/18430223867073683705noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-68949819169346681072012-07-08T19:31:42.567-05:002012-07-08T19:31:42.567-05:00I just made cottage cheese for the first time foll...I just made cottage cheese for the first time following your recipe and steps and all I can say is....Wow! The steps are easy, the process a bit time consuming but well worth it. The end product tastes so clean and natural almost hard to explain. Now if only my yogurt making was as successful. If you have any tips... Would love to hear them. I guess I am use to more of a Greek style and mince comes out very soupy still but still great to use for a smoothie/protein shake.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-83962983180702789522012-05-08T10:21:12.475-05:002012-05-08T10:21:12.475-05:00Hi! You can purchase it online at various places. ...Hi! You can purchase it online at various places. I've gotten mine from Homestead Supply and Cultures for Health. I have also purchased the liquid type at Whole Foods in their cooler section (where the yogurt is).Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-54446513876563900862012-05-08T08:47:00.839-05:002012-05-08T08:47:00.839-05:00Where do you buy the rennet?Where do you buy the rennet?Anonymoushttps://www.blogger.com/profile/02543930389667849029noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-20687625273306507682012-04-05T10:05:03.453-05:002012-04-05T10:05:03.453-05:00Yep, powder milk does not work the same as regular...Yep, powder milk does not work the same as regular milk, even ultra pasteurized milk doesn't work the same as flash pasteurized or regular pasteurized milk. I did do a quick search and saw this recipe (http://preparednesspro.com/do-it-yourself-cottage-cheese/) for making cottage cheese from powder milk. Looks like it takes all night to set up. Hope that helps!Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-43204179930225148342012-04-05T09:57:34.583-05:002012-04-05T09:57:34.583-05:00could it be that i had to use powdered milk (mixed...could it be that i had to use powdered milk (mixed in to liquid) then added buttermilk, rennet, etcAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-52402559389117384132012-04-05T09:54:44.310-05:002012-04-05T09:54:44.310-05:00Ok,
Not sure how you get a clean break after onl...Ok, <br /><br />Not sure how you get a clean break after only 30 minutes... i'm following your recipe..<br /><br />it's going on 1.5 hours now and i still don't have a clean break... it's more like a very soft custard<br /><br />any ideas?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-36718484145491642362011-07-23T00:36:24.714-05:002011-07-23T00:36:24.714-05:00Wow, wow, wow!
Everything screams amazing. So gla...Wow, wow, wow!<br /><br />Everything screams amazing. So glad you experimented. So many people never do and will never learn how stuff works or get a feel for it so they can get more out of the final product. Speaking of which, have you ever experimented with not heating the milk? I like your description "temp. of a babies stomach". Very intelligent rational for the heating process!Clabournhttp://juxdelacremdebos.yelp.comnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-81715767591418766652011-06-23T11:54:10.096-05:002011-06-23T11:54:10.096-05:00Hi Jennie, I would use only an 1/8 of a tablet ins...Hi Jennie, I would use only an 1/8 of a tablet instead of 1/4. Your right that it's very similar to making mozzarella, but the curd is a little softer, hence less rennet. I'm sure you can use 1/4 of a capsule too, the curd just might be a little more "solid". Let me know how it goes if you try it. Thanks for the comment! :)Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-7836389349187473012011-06-23T11:48:26.385-05:002011-06-23T11:48:26.385-05:00This looks very simple, and we love cottage cheese...This looks very simple, and we love cottage cheese. I have done mozzarella almost exactly like that before only added a stretching step to the end. But I used rennet tablets (1/4) of one tablet. Do you think it would be the same proportion as that is what I have on hand?Jennie @ Purehomemakinghttp://purehomemaking.com/noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-90695645830480335662011-06-22T19:16:07.770-05:002011-06-22T19:16:07.770-05:00WizzyTheStick: You should try it. You can use renn...WizzyTheStick: You should try it. You can use rennet for custards and yogurts too. Plus it's fun to learn to make different cheeses! :)Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-74952504467071367192011-06-22T19:07:28.456-05:002011-06-22T19:07:28.456-05:00I keep meaning to try making cheese but keep putti...I keep meaning to try making cheese but keep putting it off. You make it look so doable. i really should find rennet and give it a try.Anonymoushttps://www.blogger.com/profile/03376726661081769681noreply@blogger.com