Make Cottage Cheese Two Ways With Taste Off!
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- เผยแพร่เมื่อ 27 มี.ค. 2019
- Like many things in the culinary world you can make Cottage Cheese at home using two different methods or recipes. In both cases the process involves acidifying the milk (either with bacteria and enzymes, or with straight acid) which curdles the milk.
How To Make Traditional ‘Old School’ Cottage Cheese:
The traditional process involves using ‘good’ mesophilic bacteria that convert lactose into lactic acid and rennet (an enzyme) that coagulate the milk into a solid block of curd.
This block of curd is then cut into cubes, and the whey is released.
Ingredients:
4L (1 gallon) whole 3.25% milk
125 mL (½ cup) live culture kefir - or 1 packet Mesophilic Starter Culture
8-10 drops liquid rennet
Method:
Slowly heat the milk in a heavy pot to 30ºC (86ºF).
Add the kefir and stir in well.
Mix the rennet into a ¼ cup of room temperature water, and then stir this into the milk.
Turn off the heat, cover and let sit undisturbed for 3-6 hours.
During this rest time try to keep the temp of the milk between 70ºF - 80ºF.
You will know when to move on to the next step - the milk will be solid, and will shrink away from the sides of the pot slightly.
Cut the curds - as I show in the video.
Slowly increase the temperature of the curds / whey to 45ºC-46°C (113ºF-115°F) and keep it a that temp for 30-45 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
How To Make ‘Quick’ Cottage Cheese.
Ingredients:
4L (1 gallon) whole 3.25% milk
175 mL (3/4 cup) white vinegar
Method:
Heat the milk in a heavy pot to 50ºC (120ºF).
Stir in the vinegar, and turn off the heat.
Continue stirring for 1-2 minutes while the curd forms.
Cover and allow to sit undisturbed for 20-30 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey**.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
**You can now use this whey to make ricotta!
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Randomly stumbled upon a super high quality cooking channel with cool ideas? Heck yeah
Thank You! Glad you enjoy it.
@@GlenAndFriendsCooking
A heating pad may be ideal for heating and maintaining the ideal (relatively low) temperatures for this project.
I know, right? So refreshingly ego-less too. Gotta love it.
So did I about 2 weeks ago. I'm hooked!
yo, I just did the same. thanks for the video, I like healthy old school rustic cooking
Milk in bags is fine, if quirky. 4L split into three portions? That's the real travesty!
Well, they do use liters at least xD
I'd totally forgotten about the milk in the bag thing, was so confused.
Don’t worry in Alberta we have milk in 4l jugs.
@@IrchaMan Which is pretty much global.
Yeah, why not four portions?
I don't know how Daisy makes their cottage cheese but I can eat an entire 24oz tub in one sitting like it's nothing. I love it.
Daisy is my least favorite. I don't like how the curds are cut to uniform size. Breakstone is too creamy for me. I actually prefer the Walmart house brand. Best texture, great flavor, and best price.
im from kenosha, we have cheese products you've never heard of. We always buy cheese curds if we don't want to go thru that step.
When we got blah blah cottage cheese, we add curds and its amazing!
Daisy doesn't have a ton of unnecessary additives in the ingredients list. Neither does "good" brand which is very good but costs more.
Yes, & Costco has the has the 3lb tub😅
Glen, simply add salt to the milk as it's heating, and your flavor will be there. The whey liquid also works well in baked goods. By the whey (pun intended), I used rennet tablets that were pretty old and it was a major fail.
whey liquid can be used for which baked goods?
@@alphafish4756 I've used it to make bread in the past. It's especially good for soft breakfast rolls.
@@alphafish4756 Absolutely. Used a lot for really tasty fruit based drinks in Germany, too.
@@ethelryan257 yep, we make lemonade with it
Im just ripping through all your videos. Loving this channel more and more
I love your videos, thanks.
There is probably more home-made cottage cheese made in India than any other country on earth. Here’s the simple method used in millions of country households: no rennet, no cloth, no cutting required.
Get some raw unpasteurised milk (from the lady down the road who has a cow).
Get some curd starter from a neighbour (if you don’t have any leftover from the last time you did this). The curd starter has the bacteria in it.
Warm the milk until you cannot comfortably keep your finger in it (about 50ºC/120ºF).
Turn off the gas, add the starter, stir well, cover and let it sit overnight.
In the morning the milk will have curdled to a yoghurt consistency. Keep aside a few tablespoons of this as starter for next time and keep it in the fridge.
Reheat the curd to the same temperature. It will immediately separate into very firm curd solids and whey.
No cloth is required as the curds are quite solid, just use a fine sieve to drain the whey.
Done! You can consume the cottage cheese fresh as it is, or you can turn it into an even more amazing product. Just mix through salt to taste and let it sit covered in a bowl at room temperature for a few days until it smells like real cheese. The flavour is fantastic.
This sounds awesome, might try this and Glen's two approaches...
Exactly. One of the benefits of living the simple unsophisticated life in rural India.
I’ve also heard that keeping the whey is also a good idea. I also need to do more research in that area
I take 1 litre pasteurised milk with 250 gm home made curds and boil both together till it curdles.Then add 1/2 tsp lemon juice. And switch off heat. When it cools a bit, put the cheese cloth in a sieve, dump the curdled stuff, tie and hang till all whey drops in the bowl kept below - about 2 hours.No squeezing. Weigh the tied cheese and keep in a tilted pan till residue whey drains. Cut into yummy creamy squares. You can do the same with kefir. There will be more whey, is all. Every housewife does this in india. You can add sea salt and chopped mint/coriander/parsley etc before sieving and hanging the cheese if you want to eat just cheese cubes.
@Michael Persico That is only an issue if your dairy farm doesn't keep things clean.. Which now days isn't an issue as they even sterilize the cows teats before milking.
TH-cam algorithm brought me here. Did not disappoint. New sub.
Thank You!
I was literally eating store bought cottage cheese this morning and wondering how it was made. Then your video popped up in my recommendations, so thank you!
You could have incorporated the word "Ironic" instead of the overused word "literally". The English language thanks you.
I make mine with solid rennet that I buy in Latin stores. Always reliable. Great video by the way, here from the US.
You're a legend. In Victoria, Australia, we are having a cottage cheese shortage and I desperately need my fix!
Emily, I live there too. Is the cottage cheese shortage because of the drought and/or fires? I was trying to buy soured cabbage heads at the butchers, and they said they couldn't get any in because of the drought.
@@jonijoni1145 I'm honestly not too sure, something to do with the distributors. Such a strange and specific shortage
We don’t have any in north Qld. I made my own, vinegar version (Jaime Oliver cheats ricotta) and I’m not going back to store stuff. I want to try the other version this guy has too
For less grainy texture when using the vinegar method, don't use whole milk, use skim milk.
Also after rinsing add some sea salt and some half and half or cream and let it sit overnight in the fridge.
I’ve only had homemade cottage cheese once. It was in the late 1950s when my parents and I visited relatives in eastern Canada. I’ve never forgotten it-it was amazing!
Ahhhh, Junket!!! Back in the '60's it was one of my family's regular desserts, with brown sugar sprinkled on top. It was also excellent if you had a sore throat, as it would slide down you throat in a very soothing way.
The way we do it on the farm is start with a gallon of fresh milk, heat the milk til around 180°, add 3 Tbsp fresh lemon juice and stir ‘til it separates. Pour through cheesecloth lined strainer. Once drained, put in a bowl with heavy cream and salt, as desired.
I think this is a better recipe than Glen’s. The temp makes a difference in how much milk protein coagulates. Also the cream and salt give it the flavor we are looking for. I think the lemon juice and vinegar can be used interchangeably.
I have seen recipes adding sour cream after, last time I made cottage cheese I put some double/heavy cream in at the beginning before the vinegar, it turned out to be one of my best but there was still cloudy milk in the whey at the end.
I cannot tell you enough how much I love your comparisons between “modern” social media versions of recipes and older or more tried and tested versions that might not have videos to go along with the recipes. The food science you explain behind all this is so wonderful and makes me think I should have studied that in school instead!
Milk in a bag, so Canadian!
*Eastern Canadian
We also have milk in a bag in South Africa
Try milk in an animal!
i remember bagged milk as a kid, it was in western canada until the early/mid 90s. we would snip the pouring corner larger then the back corner just a bit, to stop the milk from splashing out. we even had scheduled deliveries of milk bags to our front door step. twice a week i think? there was a 'no milk today' sign you could leave in your window if you were stocked and didn't need the morning delivery.
Milk in a bag is a commonwealth/colonies thing...
Im from B.C. and this milk in a bag is blowing my mind. I have heard stories about milk in bags
Haha I thought it was cool too. I remember these bags in the 90s too, here in Alberta. The only other place I have seen milk in bags is in India. I wonder why central Canada didn't change this method and most of Canada turned to plastic jugs. Interesting 🤔.
i'm in BC (vancouver), we bought bagged milk when i was young. i think they switched to plastic jugs somewhere around 35 yrs ago. we also had the milk delivered in glass jars with the cream on top
I make cottage cheese with rennet, and I agree it can be a little on the bland side. I stir in either whole milk cultured buttermilk or plain yogurt to make creamed cottage cheese, and that really adds a lot. Salt, too.
Good suggestions
My mother made a great, foolproof, cottage-cheese-like recipe for ages: 2L of buttermilk at 200F for 2 hours in an uncovered 9x13 casserole dish in the oven. Strain through a fine cheesecloth or clean kitchen towel. It comes out as a cross between ricotta and cream cheese. It's pleasantly spreadable, still has a little bit of graininess, very slightly tangy, and has only a tiny fraction of the fat as cream cheese.
That sounds good.
Did she use rennet? Vinegar?
?
I made homemade cheese ,for years. out of goat milk.The absoulty best buttermilk came from Centralstates dairy in Columbia Mo. I sent to a Vermont. Co for imported French lamb rennet. this brings back lots of good memories. The cheese chunks were soaked in a salt solution it never lasted long enough to fully ripen.
Really like this episode, will definitely watch the next episode. Thanks Glen👍🏻👍🏻
So cool to watch😘I won’t eat this stuff as I have texture issues but I’m fascinated on watching you make everyday things at home Glen.Bingeing the channel today
I love the idea of milk in a bag. Less landfill stuff and easy to handle
Really well done. This is the kind of content that keeps me coming back to TH-cam.
Great video! I know this is an oldie. After reading the comments section, I made cottage cheese the rennet way. Added 1 tsp of salt while cooking the second time and 1/2 cup of buttermilk after straining the whey. The cottage cheese is amazing and so easy! Thanks for all the work you do in your videos.
Interesting there’s no salt in it, maybe just a pinch would improve the flavor of your fave.
Indeed
Is salt absolutely needed? Before I knew I could make my own, I'd tried two different brands and liked better the one that didn't have a salty taste.
@@pafcaf you don’t need to add enough to make it taste salty. But salt brings out flavor.
Commercial cottage cheese is always WAY too salty.
Excellent vid. Best detailed info I’ve found on making cottage cheese. Thank you.
I think the rennet one will have more flavour if you give it some time for the lactobacillus to ferment it. If you do this you can add a little bit less rennet, because the lactic acid will help curd it. Tradtionally the curds were hung in the cheesecloth from the faucet.
True, I do it without rennet and a very fine filter
You’re awesome glen. I love the trial concept of your videos. It’s very inspiring and I definitely learn something new from you every time. So many Americans must loose their minds when they see the milk in a bag but it makes sense to me, less plastic and waste than the traditional milk gallon jug. Wish I could buy bagged milk in the U.S.
i've just discovered this channel a few hours back and my absolute favourite part is the lovely lady that gives her opinions on at the end.
But big thank you for the class. I'm about to try my first batch!
i really like your channel. the way you explain things makes me believe i can do it myself. thank you!
I love this channel
You deserve more views. Legit videos
Thank You!
Awesome videos very entertaining and informative love what your doing keep it up
I love you cooking videos, your accent and your milk in the bags, lol. I'm in the USA and our milk comes in quart, half-gallon and whole gallon jugs in the refrigerator section.
I so luuuuuv the experimenting on this channel! Opening the culinary and scientific worlds as well as helping become a little more self-sufficient!! 😎👍👍 At home we do 4 liters of whole milk with a liter of kefir and let it set up the kefir offers a better flavor. For a smoother flavor we use sour cream. Super job - as usual, Glen! Thank you!
@@robotman5435
When it sets up it becomes cheese. Whole milk, kefir and lemon juice or vinegar. Heat it up, let it sit and set. Pour it into cheesecloth and wait for the whey to drain. I didn't realize you can boil the whey to get ricotta too! We use the whey for thin/crepe like pancakes, or bread.
I actually loved milk in bags, and the way you pour them using jug!!!❤️
Kefir is an absolutely delicious refreshing drink. And very healthy too!
I could watch you make cheese for hours. You're like the Bob Ross of cheese making.
You’re literally a cheese legend. Amazing.
Really happy to find your channel, so many other cooking channels just hit the hows and don't really think about the whys or whatifs at all, this is fantastic. Also, howdy from the Ozarks, not everyday my hood gets a shout out!
The taste test at the end is wonderful and informative.
I have found I am turning to here first when I need a recipe.
Thanks for the effort you put into the research and the video quality.
👍👍👍👍👍👍👍
Instead of vinegar try Alum (Potash Alum) to curdle the milk. It's always a better yield.
Very thorough instructions. Thank you.
So glad I've found your channel!
Homemade Rennet From Nettles: If you’re “blessed” with a large patch of nettles somewhere in your neighborhood, you can easily gather enough for rennet-making. A pound of fresh leaves will make enough homemade rennet for 2 gallons of milk.
how do you so this? dry the nettles?
just as fair warning you have to know how and when to pick nettles because they are poisonous
@@danielroberts2012 yeah the older ones you have to watch out for. But if you get young plants and leaves they can be made into all kinds of food.
Anyone out there finds this check out the Wikipedia page and go to Uses
en.m.wikipedia.org/wiki/Urtica_dioica
It's a lot easier to go on the web and buy real Calf rennet. You'll get far superior results, and won't have to visit the doctor to get treatment for coming in contact with poisonous nettles...
I'm guessing you mean Stinging Nettles? If that's the one I'm thinking of.
Y’all ever mix mandarins and cottage cheese? It is incredible.
Astral Apophis haven’t tried that yet but as a kid I LOVED applesauce and cottage cheese, so I’m sure that should taste pretty fire with orange flavor
No, but canned crushed pineapple with cottage cheese is sooooo good! I'll have to try mandarins.
Yea but have u put it to porridge? Its very good
Yum
@@jonijoni1145 love it with pineapple
Thanks so much for sharing.👍👍👍👊👊
watched this while eating store bought cottage cheese! Haha excited to try these two methods. Great video. I miss Neilson milk from back home
Just found your channel! You are amazing! New sub!
hello mr glen (and friends) I'm a new fan but I absolutely love your videos keep up the great work
Awesome! I make my own kefir and never thought I could make cheese with it. I am going to try. Also, when you mentioned the milk bags I chuckled because I was thinking just that…milk bags?? Lol. Love your channel!
One of our chefs in America, Alton Brown, actually used the vinegar technique on what we have here that is called fat free milk or I think skim milk. He produced a lot more cottage cheese than what you got from regular milk.
You live in Canada... Now I really love this channel
Thank you for answering the milk bag question first!
Love it! Been binging a bunch of vids and watching the milk bags in disbelief. And you bring it up just as I was about to comment. Im from Sweden and view Canada as a country thats close to us coulture vice. But this bag thing good sir is a gamechanger.
This is gonna blow your mind then...we have dispenser boxes that we put in the fridge and they hold all three bags laying one on top of the other, kind of like one of those pop can dispensers for the fridge. That's right....to save space and to protect the bags, we remove the three bags from the outer bag and then put them into a plastic box.
👍This is really a science project. I love it. 💞
My grandmother made Junket pudding, but I believe I was warned by my mother that the setting process didn't always work
Thank you so much for showing the ancient recipe!
Great video just what I was looking for. When we first visited Poland in the 1990s they had milk in bags, but their jugs had a spike in the bottom to pierce the bag, very clever! Never understood why it didn't catch on everywhere.
We had milk in bags in the late
60s in Oregon. My mom loved it. Don’t know why it went away.
I just waned to say that your videos are wonderful. I love to cook and you are my go to cook. Thank you
I used to get my milk delivered in bags from a local dairy. That was in S. Carolina 40 years ago. Delicious
I miss the bags. Back in the 1980’s we had them in Michigan. Would love to get them again.
We used to have milk in bags way back in the late 70's. I haven't seen milk in a bag until I found your channel.
We used to buy raw milk from a farmer and it came in glass gallon jars. It didn't take long to figure out that you needed a plastic or wooden utensil to stir the cream in as mom broke a couple of the jars.
I usually add cottage cheese to my smoothies I’ll add fruit some water and blend or I’ll add almond butter spinach pineapple and banana with milk you never notice the flavor in the almond butter it has a strong taste that’s why I like to add it fruit and smoothies cause it is something good to add in your diet with the protein in it
Salt!! I think that might be why the rennet cheese didn't have too much flavour (assuming you didn't add any when you made it)!
my thoughts exactly,cottage cheese needs salt when you make it!!!
Here in Brazil we do have milk in bag as well. And the same plastic jug with no top/lid, to set the milk bag. The only thing that we do different is, we clip the 2 tips of the top of the bag, so the milk can go out and air goes in. The stream of milk goes out way better w/o the 2nd tip. Good video, cheers!
Great video. I'm going to make this now that I see it is so easy. I hate Canadian cottage cheese because half the container is snot. Western creamery has apparently stopped making their dry cottage cheese, And Michigan cottage cheese is 10 hours round trip to get, so I haven't got much choice but to make it at home
This was just what I was looking for! I bought the culture and the rennet, but people kept saying to use vinegar as it's easier... You've won me around to the rennet version, especially since I bought organic milk to make it and really want to get the health benefits.
You're videos are fantastic, brother! I'm really enjoying them. It looks like you have an induction cooktop, is that right? I got mine a couple years ago and I love it! I grew up thinking gas was the way to go, but I definitely prefer induction now.
Outstanding video
I've found that cultured pasteurized buttermilk works fine when I've used it. I believe the milk is pasteurized, and then the culture is added afterwords in the ones I've used. I'm not entirely sure, I've never really looked into it, but it's always done the job when I've wanted to make cultured butter by adding some buttermilk to heavy cream and letting it sit overnight at room temp covered with a cheese cloth. I get creme fraiche, and then I put that into my mixer and go until the fat separates into butter.
I don't know how it is in other regions, but if you're in doubt, you can't go wrong by getting a packet of culture and hydrating it in some milk. I recommend using the packet method whenever possible, because while buttermilk can work and has worked for me when I've used it, the packets give you much more consistent results.
We had milk bags in elementary school(suburbs) I have the same color and everything of your dutch oven. They're great and I found it on sale for 60 dollars!
Thanks for another great recipe! I’ll have to try it sometime when I have the whole day free. 😄
When you buy fresh ricotta or cottage cheese where do you go? I’m guessing you’re not buying it at No Frills. 😉 I’ve purchased some really good fresh cheese at Fiesta Farms. Wondering if you have any other store recommendations?
Back in the 70’s In Kentucky we use to get milk delivery in bags from Ehrler’s dairy. You bags of milk brings back good memories.
Awesome recipes and video my friend.
Thanks Ray - I know this one was a little long, maybe a little technique heavy. But hopefully someone will find it useful?
this is why i love youtube. we can learn anything
Thanks, very interesting!
All this talk of curds when I'm already craving poutine...
Milk in bags was a thing in the uk when I was young but don’t see it anymore. Very handy for freezing.
We have had milk in bags in Wisconsin since the early 80's. We had half pint bags at school you had to stab with a stiff pointy straw. Much fun was had in the cafeteria...
Wow! That is very surprising that the vinegar version is so good! I'm totally making this.
Blessed are the cheesemakers.
👍🤔I’ve never seen milk in a bag. Cool! Recently found your channel & been binge watching. Thanks for sharing. 🤗💞🤗
Bagged milk is really normal in Canada. We can also get it in the plastic jugs and in cardboard cartons. The bagged milk actually helps out in the kitchen if you're into the Reduce, Reuse, Recycle movement! The large bag (the one that holds the 3 smaller bags that fit into the pouring container) is great for packing a lunch or lining your winter/rain boots. The 3 empty bags are great as sandwich bags once you rinse them out and open up the originally snipped end of the bag. The jugs of milk are usually great for hoarding up to use for the 25 cent return/recycle fee, and they come in a small medium and large (large is about a gallon). My SO gets his small chocolate milk (this jug holds about 2-3 cups, the med holds about 5-6 cups-quart sized) in the smallest one and I rinse them out and refund them for extra laundry change. LOL
Who'd have thought I'd have so much to say about how we buy our milk? lol
Lady Wind Zephyr - 👍I wish we had it here in the USA. Yes. I’m practicing the refuse, reuse, recycle, minimalism lifestyle. Thanks for responding.
I'm going to need that rennet pudding recipe! Please.
Perfect video. Subscribed!
Anyone that has ever listened to Oh Canada, by five iron frenzy knows that Canadians drink milk from a bag. Love your channel!
Peaches n cotrage cheese. My daily go too. As well as lays original chips dipped in cottage cheese. Thats my childhood favorite
Just discovered your channel. Am making my first batch of cottage cheese with rennet using my Instapot. The yogurt setting is almost (within 2 degrees) for the simmering.
You can also get milk in bags in scotland.. or they did have when i was growing up. i have not seen it recently though but i dont go much.
Mmm.... Very Intresting !
I love this guy!!! Wish we had milk bags here in Washington State. After the pandemic, all the milk in my local grocer is bad/off well before the "buy" or "best by" date.
We also have milk in a bag in South Africa, didn't think it was weird till you mentioned there was a Reddit discussion about it. The 4 liters in a big bag is something we don't have though.
Love your channel!
(maybe the milk-in-a-bag is a Commonwealth member thing?)
great video and comparisons....
We used to get milk delivered to the house in bags. It was the best milk ever. This was in KY in the early 80's, I haven't seen milk in a bag since until I saw this video today LOL
All kidding aside, great and informative video .. Nice work!
Thank u so much glen!
We put a little cream or half and half into to ours when after draining the whey. It gives the cottage cheese a bit more creamy flavor.