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