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!
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!
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.
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.
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.
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!
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.
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
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!
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.
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.
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 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.
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 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.
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 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.
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
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.
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
Many thanks for the presentation. I used Apple cider vinegar (That's what I had), I didn't rinse the C.C., to sour, BUT, I used the whey for bread, and it imparted a pleasant sourdough taste to the bread.
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.
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'm not sure if they still do it but I grew up in Wisconsin and there was a convenience store called Kwik Trip that sold milk, oj, and water in bags. I pretty much grew up drinking bagged milk
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.
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!
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?
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 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.
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.
I’ve only made the vinegar version, but I was very surprised to see the look of your leftover whey. When I made it I got considerably more cheese, and almost no proteins left over in the whey. Mine was clear yellow like you got with the rennet version. I’m wondering if it was something to do with the temperature of amount of acid.
Good point. I use that ratio, too, but lower temperatures. As I love the taste and am fine with the temperature and always use the whey, It doesn't matter to me that the yield is lower. It's by far the best flavor. Of course, I do add salt and boy does that make a gigantic difference.
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.
Very interesting vid....question though...did you happen to chill the cheeses? I wonder of the texture of them would change over time being chilled?????
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 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
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.
@@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...
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?)
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...
Hey nice video, it's the first i opened to learn more about cottage cheese, I tried to make it, but I screwed at the curd cutting and heating so I don't need up with something a bit mushy, even though I did let the whey drip properly. When I mixed with my crème fraîche it turned into, you guessed right, cream cheese, flavor is alright, since I used culture, but thanks to your video I can try and make a new one with no mistakes. Try making the one with rennet using culture instead of kefir, if I remember correctly it was the aroma b culture that I used and I think that might help with the flavor.
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.
I learned this over 50 years ago- the vinegar based cottage cheese tastes enormously better than the Junket version. It's also super fast. I don't know why that is, but it is. By the by, I have found that the vinegar will do the job at lower temperatures if a bit slower. It seems the less time the whey is separating out, the better the taste and the fewer curds made. Thanks! I used to do this all the time, think I'll go back to it.
Thanks for the video :) I have been living in Colombia and Ecuador for over two years now, and there are some food items that I can't find here and it drives me nuts! Luckily I have always been a from-scratch cook, but now I've had to step up my game. There are many key (everyday) products that can't be found here, and there is NO store bought cottage cheese.
I woul really enjoy your take on making paneer and how it compares with your vinegar method of making cottage cheese and pressed cottage cheese like the Western Creamery Brand. Thanks
Hi Glen, I am enjoying a lot this tutorial. I am familiar with the second way to do cheese with vinegar and last time I tried with lemon instead of vinegar and honestly I preferred the cheese aftertaste with lemon rather than with vinegar. Would that work for this recipe as well? Also, when I use the cloth and remove the liquid, I never arrive to get the "little balls" texture you have when you purchase the cheese on the supermarket. Any thoughts about it?
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.
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.
We call cottage cheese Paneer. Never knew it can be made from rennet. Will try! Also, maybe if you use more vinegar with a much higher temperature, you will get the clear whey and better yield. That's how I always make it.
@@alphafish4756 yup I add vinegar as it's simmering. Start a little and keep adding till the whey is clear enough for your liking. I tried diluting the vinegar prior to adding but it didn't really help viz. straight from the bottle.
This was really great to see. I think I would like to try the vinegar kind because of the simplicity of ingredients and double yield. I will watch your next video. Do you think you could smoosh/mash/blend/whip the vinegar one which you feel is a bit grainy to have a better texture? Also, if you were to flavour this cheese at which stage do you think you'd do it? Thanks for the great videos. It's fun to learn to cook from scratch with you.
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!
I'm from Oregon USA, grew up in the 70's and we had bagged milk for most of the 70's and then in the 80's it kind of dissappeared and we now use the rigid plastic jugs which are not my choice. I don't drink cow's milk anymore but if I did drink milk i'd buy in a bag or from a local farm. Thanks for this video....be well
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
You can do ricotta if you heat the milk up to 200 and let it drip dry for about 12ish minutes. It's basically the same stuff. But I'm glad I know how to make this now, I love cottage cheese.
I’m central Pennsylvania the schools serve milk in smaller plastic bags to students, plus you can buy the half gallon size and the pitcher in any grocery store.
Here in the states, milk comes in bags for some food service applications. I notice your buttermilk is in a conventional carton. How about alternative milks?
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
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?
Im just ripping through all your videos. Loving this channel more and more
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!
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!
Blessed are the cheesemakers.
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
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.
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.
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
I make mine with solid rennet that I buy in Latin stores. Always reliable. Great video by the way, here from the US.
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😅
I like Prairie Farms it’s a local company here and super fresh.
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.
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.
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 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 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.
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 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
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
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?
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.
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
I could watch you make cheese for hours. You're like the Bob Ross of cheese making.
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.
Kefir is an absolutely delicious refreshing drink. And very healthy too!
I actually loved milk in bags, and the way you pour them using jug!!!❤️
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
Excellent vid. Best detailed info I’ve found on making cottage cheese. Thank you.
Many thanks for the presentation. I used Apple cider vinegar (That's what I had), I didn't rinse the C.C., to sour, BUT, I used the whey for bread, and it imparted a pleasant sourdough taste to the bread.
Really like this episode, will definitely watch the next episode. Thanks Glen👍🏻👍🏻
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?
?
Anyone that has ever listened to Oh Canada, by five iron frenzy knows that Canadians drink milk from a bag. Love your channel!
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.
👍👍👍👍👍👍👍
watched this while eating store bought cottage cheese! Haha excited to try these two methods. Great video. I miss Neilson milk from back home
You deserve more views. Legit videos
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'm not sure if they still do it but I grew up in Wisconsin and there was a convenience store called Kwik Trip that sold milk, oj, and water in bags. I pretty much grew up drinking bagged milk
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...
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!
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?
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 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.
I just waned to say that your videos are wonderful. I love to cook and you are my go to cook. Thank you
Perfect video. Subscribed!
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.
I'm glad you touch the topic of milk in bags. I were just watching in disbelief here :-)
I’ve only made the vinegar version, but I was very surprised to see the look of your leftover whey. When I made it I got considerably more cheese, and almost no proteins left over in the whey. Mine was clear yellow like you got with the rennet version. I’m wondering if it was something to do with the temperature of amount of acid.
Good point. I use that ratio, too, but lower temperatures. As I love the taste and am fine with the temperature and always use the whey, It doesn't matter to me that the yield is lower. It's by far the best flavor.
Of course, I do add salt and boy does that make a gigantic difference.
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.
Very interesting vid....question though...did you happen to chill the cheeses? I wonder of the texture of them would change over time being chilled?????
Yes they were chilled - probably 2-3 hours in the fridge.
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.
Very thorough instructions. Thank you.
We had milk in bags in the late
60s in Oregon. My mom loved it. Don’t know why it went away.
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 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
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
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.
Thank you for answering the milk bag question first!
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?)
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.
Peaches n cotrage cheese. My daily go too. As well as lays original chips dipped in cottage cheese. Thats my childhood favorite
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.
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...
Hey nice video, it's the first i opened to learn more about cottage cheese, I tried to make it, but I screwed at the curd cutting and heating so I don't need up with something a bit mushy, even though I did let the whey drip properly. When I mixed with my crème fraîche it turned into, you guessed right, cream cheese, flavor is alright, since I used culture, but thanks to your video I can try and make a new one with no mistakes. Try making the one with rennet using culture instead of kefir, if I remember correctly it was the aroma b culture that I used and I think that might help with the flavor.
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.
I learned this over 50 years ago- the vinegar based cottage cheese tastes enormously better than the Junket version.
It's also super fast.
I don't know why that is, but it is. By the by, I have found that the vinegar will do the job at lower temperatures if a bit slower. It seems the less time the whey is separating out, the better the taste and the fewer curds made.
Thanks! I used to do this all the time, think I'll go back to it.
Thanks for the video :) I have been living in Colombia and Ecuador for over two years now, and there are some food items that I can't find here and it drives me nuts! Luckily I have always been a from-scratch cook, but now I've had to step up my game. There are many key (everyday) products that can't be found here, and there is NO store bought cottage cheese.
I woul really enjoy your take on making paneer and how it compares with your vinegar method of making cottage cheese and pressed cottage cheese like the Western Creamery Brand. Thanks
Hi Glen, I am enjoying a lot this tutorial. I am familiar with the second way to do cheese with vinegar and last time I tried with lemon instead of vinegar and honestly I preferred the cheese aftertaste with lemon rather than with vinegar. Would that work for this recipe as well? Also, when I use the cloth and remove the liquid, I never arrive to get the "little balls" texture you have when you purchase the cheese on the supermarket. Any thoughts about it?
The taste test at the end is wonderful and informative.
Thank you so much for showing the ancient recipe!
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.
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.
my mother has been making cottage cheese without any other ingredients other than milk....It takes all day but it works.
We call cottage cheese Paneer. Never knew it can be made from rennet. Will try! Also, maybe if you use more vinegar with a much higher temperature, you will get the clear whey and better yield. That's how I always make it.
so do you add vinegar when its simmering? whats your process like
@@alphafish4756 yup I add vinegar as it's simmering. Start a little and keep adding till the whey is clear enough for your liking. I tried diluting the vinegar prior to adding but it didn't really help viz. straight from the bottle.
I lived in Africa for a year, the milk there comes in bags. I personally think it’s a wonderful idea!
This was really great to see. I think I would like to try the vinegar kind because of the simplicity of ingredients and double yield. I will watch your next video. Do you think you could smoosh/mash/blend/whip the vinegar one which you feel is a bit grainy to have a better texture? Also, if you were to flavour this cheese at which stage do you think you'd do it? Thanks for the great videos. It's fun to learn to cook from scratch with you.
The vinegar version looked easy, true that, but it was the SMALLER yield, like maybe even one third.
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!!!
I'm going to need that rennet pudding recipe! Please.
I use a sous vide water bath for temperature control - it makes it very easy and precise- for my cheese making now.
Make ricotta l wish if l get the 3 recipes to added the milk and measures.seem that very good demo and choose the best quality.
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!
I'm from Oregon USA, grew up in the 70's and we had bagged milk for most of the 70's and then in the 80's it kind of dissappeared and we now use the rigid plastic jugs which are not my choice. I don't drink cow's milk anymore but if I did drink milk i'd buy in a bag or from a local farm. Thanks for this video....be well
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
this is why i love youtube. we can learn anything
Hello there! What do you think about letting a gallon of milk sit on the counter and let it separate in a couple of days on its own?
Because it often spoils.
Interesting, also in Peru they sell in bags and boxes. Evaporated milk in cans.
You can do ricotta if you heat the milk up to 200 and let it drip dry for about 12ish minutes. It's basically the same stuff. But I'm glad I know how to make this now, I love cottage cheese.
I love this channel
I’m central Pennsylvania the schools serve milk in smaller plastic bags to students, plus you can buy the half gallon size and the pitcher in any grocery store.
i really like your channel. the way you explain things makes me believe i can do it myself. thank you!
The quick cheese can be made with apple cider vinegar and or lemon juice . I use half and half and use goat milk. Yummy
So glad I've found your channel!
Here in the states, milk comes in bags for some food service applications. I notice your buttermilk is in a conventional carton. How about alternative milks?
👍🤔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.
We have milk bags like that in South Africa. They freeze quite well.