In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Home made Cottage Cheese

Discussion in 'The Smokehouse' started by DNH, Jun 4, 2017.

  1. DNH

    DNH

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    IMG_1417.JPG IMG_1416.JPG Gave this a whirl a couple nights ago, turned out pretty good. Flavor was a little strong from the buttermilk culture I'll try a few other recipes but it's really easy!
     
  2. Woodwidow

    Woodwidow

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    That's neat. I have always wanted to make cheese but the lack of cows producing milk in this area is a bit of a roadblock. Doesn't seem right to buy store bought processed milk to make cheese. Now that I have said that, you are probably going to tell me that you bought the milk to make it.
     
  3. saskwoodburner

    saskwoodburner

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    I've made cottage cheese a few times with expired milk (not off, just date expired) and it turned out great. A dash of salt n pepper is all it needed.
     
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  4. BHags

    BHags

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    sorry, but ACK!
     
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  5. DNH

    DNH

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    Round two cooking down now! Just been sliced, letting the whey separate and starting the cook down. I used less Buttermilk this time and let it age longer. I think this will have a better flavor (not that the first round was bad) just was not quite what I wanted.

    Woodwidow ive read reports that unpasteurized milk products are 700 times more likely to cause illness than pasteurized products. With that said I have on occasion drank unpasteurized milk (I strongly discourage others from doing this) I grew up on fresh cow and goat milk (I hate goats as I had to milk them every summer when my sister got poison ivy it became my responsibility to milk HER goats).

    My next door neighbor is the best neighbor a person could ask for, I cut firewood on his land, my kids have free run over his land, and love to watch him milk. My oldest his life goal (9 yo) is to get big enough to go work for him and help with the milking!
    IMG_1426.JPG
     
  6. Woodwidow

    Woodwidow

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    First time I drank milk almost right from the cow after it had gone through the separator, I thought it was absolutely wonderful. I grew up on "store" milk that took a couple of days or almost a week to get to our store. No comparison. Fortunately the milk we get now is somewhat fresher.

    How did the second batch turn out?
     
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  7. DNH

    DNH

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    Much better, this has a very mild flavor. I want to try a few other recipes, who knows I may even try some cheddar cheese and mozzarella cheese one day.
     
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  8. fishingpol

    fishingpol

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    Seeing this makes me think of having Poutine soon. Looks good.
     
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  9. fox9988

    fox9988

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    I remember reading a cottage cheese recipe in The Farmers Almanac years ago:
    Set milk out until it gets chunky. Cook it on the wood stove. The end.
    Barf.
     
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  10. DNH

    DNH

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    Close but rather than let it set until it's chunky it should read "allow to set until the consistency of custard pudding" then heat. And yes it's really that easy.
     
  11. papadave

    papadave

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    I made some Mozz a while back. Kind of a pain, but fairly easy. Needed a little more salt, but it was good.
    Took a whole gallon to make it.
    I still have the stuff to make some more. Would be a good rainy day thing.
     
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  12. DNH

    DNH

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    papadave If you can I'd like to get the mozzarella recipe you used.
     
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  13. papadave

    papadave

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    I think I just looked one up on the net. Try this one......
     
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  14. DNH

    DNH

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    Sweet! I'll watch that and give it a try, we go through cheese like crazy around here.
     
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  15. papadave

    papadave

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    Fresh mozz on a homemade pizza sounds gooder.
    My wife puts shredded mozz in a bowl and eats it with a spoon.
     
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  16. lukem

    lukem

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    Fresh mozz is easy to make. It's pretty good stuff too. It's even better if you smoke it with some apple for a couple hours....and then use it to make some pizza.
     
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