As you see, I chose the easiest cheese to make – cottage cheese. It uses all the ingredients – milk, culture, rennet, and shows you how to cut the curd and then heat it up to release the whey.
It does require patience, but spending the day with Gary watching The Women of Ninja Warriors requires patience as well.
And then I destroyed it all. Instead of adding salt, I added Cheese Salt, which came with the kit and is some kind of XXXNaCl, super salty salt.
Other than tasting like creamy rock salt, it’s fine, and I can easily just stir it in to some low-salt cottage cheese from the store. I am not discouraged! Good thing I didn’t make my first mistake on cheddar or braided mozzarella that requires more work.
4 responses to “UPDATE: Yum”
When I worked for an insurance company we insured a large dairy. I got to see them making cottage cheese – which I loved at the time. Once I saw a huge trough with one large curd and some greenish-grey liquid being raked through with what looked like a pitchfork… I gave up cottage cheese. I still can’t eat it without that image in my head.
Amy in StL- yeah, rennet, comes from stomachs. It comes in tablet form for me. But wait- if it’s already a curd, then it can’t be rennet. I just checked a tub of Breakstone’s. Must have been guar gum.
Hmm. I love cottage cheese, but the commercial kind has too much salt. Might try this.
Hattie – there are easier recipes out there that involve lemon juice and buttermilk, not rennet and culture.