I screwed it up. I used rennet and fallowed the recipe on newengland cheesemakers website. But, it didn't curd up nicely. In the end I had a cheese paste. Tasty but, not a very nice consistency at all. Did I stir it too much? The recipe seemed pretty easy so I will try it again. Any tips for next time would be appreciated.
cottage cheese is suppose to be so easy but....
- Thread starter Homemaker
- Start date
freemotion
Food Guru
What type of milk did you use? How old was it?
Neko-chan
Lovin' The Homestead
Did you use an acid? Acid helps it curdle, the rennent will make curds, but not as well on it's own. A teaspoon or so of citric acid (or a bit of lemon juice or vinegar) should help clear the problem right up.
Wannabefree
Little Miss Sunshine
- Joined
- Sep 27, 2010
- Messages
- 13,397
- Reaction score
- 712
- Points
- 417
Can ya make it without rennet?
Neko-chan
Lovin' The Homestead
A very simple cottage cheese can be made with milk and vinegar. Once you drain the curds off, if you add a little cream, you have what is basically cottage cheese.
Wannabefree
Little Miss Sunshine
- Joined
- Sep 27, 2010
- Messages
- 13,397
- Reaction score
- 712
- Points
- 417
Oh cool! I'll have to try itNeko-chan said:
Thanks, and uh...sorry for the thread jacking 
MyKidLuvsGreenEgz
Lovin' The Homestead
So THAT's how to make cottage cheese. Hubby hasn't been able to eat it for many years since he became lactose intolerant. I'll make some in a week or two, when everyone is tired (yeah, right) of having their fill of goat milk to drink.
Could I just add some more milk instead of cream?
Sorry OP but you asked a great question that had a great answer. Psyched up, here!
Could I just add some more milk instead of cream?
Sorry OP but you asked a great question that had a great answer. Psyched up, here!
Neko-chan
Lovin' The Homestead
A little more full fat milk would be fine yeah. You don't want it too thin, or you get funky cottage cheese. 
- Thread starter
- #9
Don't worry about hijacking the thread. I don't mind. I'm glad that others have questions too.
So, lets see, It was store bought fat free milk. Not ultrapasturazed but, homogonized. I didn't think to check the date. I had just purchased it the day before so I don't think it was too old. I used citric acid that came in a little packet. I've made cottage cheese using just vinegar and it worked but, I didn't care for texture, the curds were so small. I could get use to it but, my husband is particular. He wants it to be a larger firmer curd like you find in store bought brands. Is that even possible?
So, lets see, It was store bought fat free milk. Not ultrapasturazed but, homogonized. I didn't think to check the date. I had just purchased it the day before so I don't think it was too old. I used citric acid that came in a little packet. I've made cottage cheese using just vinegar and it worked but, I didn't care for texture, the curds were so small. I could get use to it but, my husband is particular. He wants it to be a larger firmer curd like you find in store bought brands. Is that even possible?
freemotion
Food Guru
I think you'll have to make the rennet version to get it to come out like the store bought version. And use a culture.
I find that vinegar cheese tastes like.....vinegar. It is basically strained soured milk. Using dairy cultures and rennet really makes a difference if you are going for a product that is more like a commercial cheese. The different bacteria in the various cultures will give it the sour taste, and the rennet will coagulate it for the right texture.
I'm guessing that using skim milk impacted the texture, too. Commercial milk that is not whole milk has powdered milk added (doesn't have to be labelled as it is still considered milk....not by me, for sure, but by the industry) and that will also change the way it behaves in the process of making cheese.
Calcium chloride sometimes has to be added to get the structure needed as the calcium molecules in pasteurized milk are damaged and won't form the strong bonds needed to get the proper texture. Even if it is not ultra-pasteurized, it is probably cooked at 165 F or so, and not the 145 F needed to not damage the calcium as much.
I find that vinegar cheese tastes like.....vinegar. It is basically strained soured milk. Using dairy cultures and rennet really makes a difference if you are going for a product that is more like a commercial cheese. The different bacteria in the various cultures will give it the sour taste, and the rennet will coagulate it for the right texture.
I'm guessing that using skim milk impacted the texture, too. Commercial milk that is not whole milk has powdered milk added (doesn't have to be labelled as it is still considered milk....not by me, for sure, but by the industry) and that will also change the way it behaves in the process of making cheese.
Calcium chloride sometimes has to be added to get the structure needed as the calcium molecules in pasteurized milk are damaged and won't form the strong bonds needed to get the proper texture. Even if it is not ultra-pasteurized, it is probably cooked at 165 F or so, and not the 145 F needed to not damage the calcium as much.
