Congratulations for conquering your nemesis, Gavin. Just wondering about the cream added before serving, as to what percentage the butterfat was? In Canada we would typically have a choice of 10% ("half-and-half"), 18% ("coffee cream" or "table cream"), and 36% ("whipping cream").
Like a lot of simple cheese, cottage cheese can be quite deep. In case you are interested, there's a bit of a trick for achieving great texture in large curd cottage cheese. This style of cheese (and a couple of others) is built around the difference in the way milk curdles due to rennet and the way it curdles due to acid. When milk curdles due to rennet, the the chymosin enzyme cuts away the kappa-casein from the outside of the casein protein bundles (called micelles). This allows it to bind to dissolved calcium and build up a matrix of casein micelles glued together with calcium. When milk curdles due to acid, it reduces the overall charge on the micelles to zero. Ordinarily the micelles have a charge, which keeps them all separated from each other and sticking close to the water molecules. As the pH goes down, they lose that affinity for water and also lose the repulsion they have with each other. The result is that they will mechanically stick together kind of like sand particles in a sand castle. They also push the water out from between each micelle. The trick for great cottage cheese is to form the curds with rennet and then acidify the curds until it hits the point at which it actively pushes water out (the point at which curds would form due to acid). The pH where this happens depends on the temperature. At room temperature it's about 4.7 and at 50 C it's at a pH of 5.1 or 5.2 (I always forget exactly what pH this happens at at different temperatures and it's hard to find a good graph of it -- if you have a pH meter you can measure it yourself by heating milk to 50 C, then adding enough acid to form curds. Then measure the pH). This is the trick for large curd cottage cheese (and a few other cheeses). You want to form that curd and then you want to slowly heat the the curd, acidifying it and finally hitting the right acidity and texture depending on the final temperature you are choosing. You could potentially go as high as 55 C, which would give you the right texture at a final pH of about 5.3, or go to about 45 C which will give you the correct texture at a lower pH (down about 5.0). It just depends on how you like your cheese. There are a couple of things to keep in mind, though. First, I think it's generally a mistake to use only a mesophilic culture for large curd cottage cheese. You want to use a farmhouse culture that include a thermophilic component. Something like MA4000 would be perfect, but you can also mix a mesophilic culture and a thermophilic culture. The reason for using that kind of culture is probably obvious at this point: you need to keep lowering the pH as you are increasing the temp. Whether you *need* it or not really depends on the mesophilic culture and the speed that you are increasing the temp. Some cultures will survive quite a long time at higher temps. Also if you spend significant time (a couple of hours) below 40 C, you'll be getting down to the right pH. However with a thermophilic culture, it will be speeding up as it's heating up and that will help you a lot. Obviously you want significant acidification at low temps, though, because you want those buttery notes from the mesophilic culture. It's an art. It's also important not to stir too much. It takes quite a long time to get to the right pH to hit the best texture for cottage cheese. If you stir, you'll have very small curds. You just want to keep them from matting. So just an occasional single stir every 5 minutes or so is fine. Finally, the question is when to stop. You can use a pH meter to help you, but the old school traditional way is to wait until you can take curd out of the vat and literally bounce it on the counter. You just toss it down and it should bounce up and inch or two rather than splatting on the counter. This means that you've hit the right pH because it's the only time that the water will get forced out of the curd enough to give you that texture. I hope you found that interesting. I love these fresh cheeses because they are often incredibly deep with near infinite ways to improve.
You can tell when someone knows what they're talking about, as I can here. I usually use meso aroma B, but I may try MA4002 next time based on this! As per Margaret Peters' self-published "The Cheesemaker's Manual", I have been using 1.25ml single-strength rennet and letting it coagulate and ripen simultaneously at my room temp of about 75⁰F for 6 hours and then cut and go into cooking the curd. I find it works pretty well. She does call for raising the temp by 5⁰F every 5 minutes until 113⁰F, but I'm wondering now if slowing that down to maybe raising every 10 minutes would be beneficial for the further pH decrease with the thermophile added. I suppose I'd have to play around with the cook timing. I wonder if a combination of meso aroma B and something like STH or TM81 would be even better than the MA4002.
I do love the fact that you have mastered so many complex cheeses, and had success with experiments like your Vegemite cheese, yet success at the relatively simple cottage cheese has (until now) eluded you. Well done, it looked great.
I finished making the cottage cheese and now I refrigerate it. It tastes awesome. It will go very well with sugar and cinnamon and in crepes. Thank you so very much. 😅
I just came in the house to cool off and sit down for a minute after adjusting the fences all morning in the goat pen in preparation for fall breeding season and to separate kids from does so I can get a bit more milk for cheese making. It's sweltering out there and your short video was a great reminder for me why I do all this work. Thanks for the entertainment, the recipe and the inspiration. Now, back out in the sun to finish... Have a good day!
This is really fascinating! Most of the cottage cheese recipes I've seen just use high heat with vinegar or lemon juice. I don't think I've ever seen it done with cultures and rennet before.
I made this yesterday. I will add the cream today. I can’t say if it will be better than HP Hood but I am confident that it will be delicious in blintzes and crepes as a filler. 😅
Thats the cream on top of the cream. We used to get fresh milk from a farmer and it was in one of them big glass jars like they put picked eggs or pig feet in and that cream would actually separate into three layers. milk in th elowerst the lighter cream in the middle and the heavy cream on top. The lighter cream in the middle was perfect for coffee and the heaviest perfect for whipping.
We make cottage cheese with our buttermilk or clabber and rennet - always turns out great! To make it creamy and tangy, we “dress it” by adding in buttermilk after that chill in the fridge.
Your channel is really inspiring. Got a hold of a second hand wine fridge which can perfectly function as a cheese fridge given its temp range and am aging a Stilton Blue in there as we speak.
sounds tasty, so i'll give this a go tomorrow as i've been looking for a diff cheese to make. a little stir-intensive but that's the process to make great cheese
Nice on tackling this!! I've always dried mine out for sevrral hours before adding cream. But the refrigerator method seems to have replaced this step. Going to try your method!! ❤ 🧀
Thank you that cottage cheese looks wonderful. I made cottage cheese with some 4% milk, that I didn’t want to go bad. It was only a half a gallon, and I didn’t have any cultures to put in it. I just used lemon juice to bring the curds up… and I didn’t have any cream to dress it, so I used plain whole milk, Greek yogurt… it was absolutely delicious. I ate it with mung bean salad, and it was just delicious a perfect pair for any savory foods.
Hi Gavin, so glad to see to you beat this cheese, funny I always thought that it would have been one of the easier cheeses to make !! go figure . cheers 👍👍👍👍😁😁
So excited to try this as I’ve not been able to master a good cottage cheese yet. Question: I’m wondering why mesophilic culture when you heat the curds to a pretty high temp. Is that not too high for mesophilic cultures?
The Meso is to help acidify the milk and get a better curd set with the rennet. As it is a fresh cheese, it doesn't matter. The curds are cooked to that high temp so it is firm on the outside and moist on the inside.
congrats on finally getting this done. probably a bit high in fat for chat I needed cottage cheese for (I found a brand that uses no gum/emulsifiers though) which is cottage cheese bread which is just cottage cheese egg white powder and water.
I love your videos but, Gosh! I wish you wouldn’t bang your metal spoon on the rim of your glass dish. Puh-Leeze use another utensil to scrape it off-maybe a silicone spatula. I would hate for you to end up with glass chips in your beautiful cottage cheese. ❤️
That was so pleasant to watch , the process was so engaging. But as per my knowledge, people in South Asian countries especially India and Pakistan have a dish called Paneer , which is just a by product of adding vinegar or lime solution to milk to seperate the milk solids. I'm wondering if that's cottage cheese as well ??
Just saw, from 4 days ago Country Life Vlog, them makimg cottage cheese from milk set with yoghurt. Thought it was bs, so came to Gavin. And both recipes I've watched so far have followed the same methods otjer than setting culture
Good morning Gavin, I'm excited in trying the your recipe of cottage cheese, I bought myself a sous vide and i want to use it to make cheese. But how do you use it to raise the temperature of the curds over a period of 90 minutes? Do I enter the temperature of 46 C / 114.8 F right away?
With smartphones or touch tablets, be sure to give them a vinegar wipe every now and again, especially if you're going between that surface, and curd stirring. We're already bringing milk to an unsafe temperature, adding extra bacteria and keeping that primordial stew at that temp or higher for extended times: there's no need to add something extra to the mix.
I would love to try to make cottage cheese some day, it looks to be pretty simple. I like cottage cheese, but the stuff you buy in the grocery store isn't very flavorful.
The cottage cheese that I used to be able to purchase in the grocery store must be close to 20% cream. I see what my cottage cheese is like and it’s great. I suspect that store bought is curd mixed into cream rather than cream mixed into curd.
I want to make cancoillette at home but it looks like I need metton affine first. Do you have a source for that or can you advise me on making it myself. I live in Florida and cannot find a source. Thanks
You finally defeated the enemy! 👍 Not my cup of tea but I sure bet my Daddy would have went to town and chowed down on that with a vengence🤣. He loved cottage cheese🥰. I'm watching you and wondering to myself why you are wearing a flannel shirt and gloves. Then it dawned on me that it's winter "down thar" in upsidedownland, Doh!!!
i found a recipe that was like "yeah so just heat the milk then dump in a bunch of vinegar then strain it" and i have a brick of cheese that tastes like vinegar now. i still ate it, heavily doctored with creamy oat milk, honey and nutmeg, but it is not my favorite cheese i've ever had lol i love cottage cheese but i have to make my own because the ones at the store are too heavily salted for me
I absolutely adore cottage cheese! I haven't watched the video yet, and I'm hoping this will be simple enough to give me a reason to not buy store made.
My 'nemesis cheese' (I love that phrase!) is Mozz. I bought a Ph meter, followed yours and other recipes/techniques, and still, no love from Mozz. I'm glad you conquered your nemesis.... perhaps one day I shall do the like.
It is a precision cooker. The one I use is an Inkbird ISV-200W Wi-Fi Precision. Cooker Here is a link to a blog post I wrote about it. www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
The very first cheese I made was cottage cheese. Very different process. I heated the milk, added the Rennet and allowed the curds to set for 12 hours before cutting and draining. The curds were so well set, there was no chance of error.
i would be far more careful in measuring out that cream in the spoon you just had in the cottage cheese. I would think, based on the way you measured and scraped the spoon you just inoculated your cream with live culture
Idk why but I cant stand cottage cheese... I like every other cheese though....well most of them...havent had the one with the cheese jumpers...or stinking bishop...
Hi. I love your videos. I have read that Australian tsp and tbsp are slightly different from the ones in U.S. Is there truth to that and if so could you clarify your measurements please? The difference in the tbsp could be 25% and I feel like that could cause some of the failures with your recipes I've had. Thanks.
Congratulations for conquering your nemesis, Gavin. Just wondering about the cream added before serving, as to what percentage the butterfat was? In Canada we would typically have a choice of 10% ("half-and-half"), 18% ("coffee cream" or "table cream"), and 36% ("whipping cream").
I believe it was about 36% fat. Quite thick.
@@GavinWebber Yum!!!
That’s amazing you know the percentages. I’ve never seen them
Like a lot of simple cheese, cottage cheese can be quite deep. In case you are interested, there's a bit of a trick for achieving great texture in large curd cottage cheese. This style of cheese (and a couple of others) is built around the difference in the way milk curdles due to rennet and the way it curdles due to acid. When milk curdles due to rennet, the the chymosin enzyme cuts away the kappa-casein from the outside of the casein protein bundles (called micelles). This allows it to bind to dissolved calcium and build up a matrix of casein micelles glued together with calcium. When milk curdles due to acid, it reduces the overall charge on the micelles to zero. Ordinarily the micelles have a charge, which keeps them all separated from each other and sticking close to the water molecules. As the pH goes down, they lose that affinity for water and also lose the repulsion they have with each other. The result is that they will mechanically stick together kind of like sand particles in a sand castle. They also push the water out from between each micelle.
The trick for great cottage cheese is to form the curds with rennet and then acidify the curds until it hits the point at which it actively pushes water out (the point at which curds would form due to acid). The pH where this happens depends on the temperature. At room temperature it's about 4.7 and at 50 C it's at a pH of 5.1 or 5.2 (I always forget exactly what pH this happens at at different temperatures and it's hard to find a good graph of it -- if you have a pH meter you can measure it yourself by heating milk to 50 C, then adding enough acid to form curds. Then measure the pH).
This is the trick for large curd cottage cheese (and a few other cheeses). You want to form that curd and then you want to slowly heat the the curd, acidifying it and finally hitting the right acidity and texture depending on the final temperature you are choosing. You could potentially go as high as 55 C, which would give you the right texture at a final pH of about 5.3, or go to about 45 C which will give you the correct texture at a lower pH (down about 5.0). It just depends on how you like your cheese.
There are a couple of things to keep in mind, though. First, I think it's generally a mistake to use only a mesophilic culture for large curd cottage cheese. You want to use a farmhouse culture that include a thermophilic component. Something like MA4000 would be perfect, but you can also mix a mesophilic culture and a thermophilic culture. The reason for using that kind of culture is probably obvious at this point: you need to keep lowering the pH as you are increasing the temp. Whether you *need* it or not really depends on the mesophilic culture and the speed that you are increasing the temp. Some cultures will survive quite a long time at higher temps. Also if you spend significant time (a couple of hours) below 40 C, you'll be getting down to the right pH. However with a thermophilic culture, it will be speeding up as it's heating up and that will help you a lot. Obviously you want significant acidification at low temps, though, because you want those buttery notes from the mesophilic culture. It's an art.
It's also important not to stir too much. It takes quite a long time to get to the right pH to hit the best texture for cottage cheese. If you stir, you'll have very small curds. You just want to keep them from matting. So just an occasional single stir every 5 minutes or so is fine.
Finally, the question is when to stop. You can use a pH meter to help you, but the old school traditional way is to wait until you can take curd out of the vat and literally bounce it on the counter. You just toss it down and it should bounce up and inch or two rather than splatting on the counter. This means that you've hit the right pH because it's the only time that the water will get forced out of the curd enough to give you that texture.
I hope you found that interesting. I love these fresh cheeses because they are often incredibly deep with near infinite ways to improve.
Great information. Thank you!
You can tell when someone knows what they're talking about, as I can here. I usually use meso aroma B, but I may try MA4002 next time based on this!
As per Margaret Peters' self-published "The Cheesemaker's Manual", I have been using 1.25ml single-strength rennet and letting it coagulate and ripen simultaneously at my room temp of about 75⁰F for 6 hours and then cut and go into cooking the curd. I find it works pretty well.
She does call for raising the temp by 5⁰F every 5 minutes until 113⁰F, but I'm wondering now if slowing that down to maybe raising every 10 minutes would be beneficial for the further pH decrease with the thermophile added. I suppose I'd have to play around with the cook timing. I wonder if a combination of meso aroma B and something like STH or TM81 would be even better than the MA4002.
I do love the fact that you have mastered so many complex cheeses, and had success with experiments like your Vegemite cheese, yet success at the relatively simple cottage cheese has (until now) eluded you. Well done, it looked great.
Thanks so much!
I finished making the cottage cheese and now I refrigerate it. It tastes awesome. It will go very well with sugar and cinnamon and in crepes. Thank you so very much. 😅
I love using cottage cheese on pancakes with canned peaches, blueberries, and maple syrup
I just came in the house to cool off and sit down for a minute after adjusting the fences all morning in the goat pen in preparation for fall breeding season and to separate kids from does so I can get a bit more milk for cheese making. It's sweltering out there and your short video was a great reminder for me why I do all this work.
Thanks for the entertainment, the recipe and the inspiration.
Now, back out in the sun to finish...
Have a good day!
I like this version. However, I think I’d use cultured cream or substitute a little buttermilk for the cream, in order to get a bit of tangy flavor,
That's a great idea!
This is really fascinating! Most of the cottage cheese recipes I've seen just use high heat with vinegar or lemon juice. I don't think I've ever seen it done with cultures and rennet before.
I made this yesterday. I will add the cream today. I can’t say if it will be better than HP Hood but I am confident that it will be delicious in blintzes and crepes as a filler. 😅
I'm BAD with names and I wanted you to know, every time I need to find your channel I type in "Curd Nerd" and you pop right up! Hahah ♥
I was amazed at the thickness of the cream used for dressing. Another great tutorial!
Thats the cream on top of the cream. We used to get fresh milk from a farmer and it was in one of them big glass jars like they put picked eggs or pig feet in and that cream would actually separate into three layers. milk in th elowerst the lighter cream in the middle and the heavy cream on top. The lighter cream in the middle was perfect for coffee and the heaviest perfect for whipping.
Thanks so much 😊
We make cottage cheese with our buttermilk or clabber and rennet - always turns out great! To make it creamy and tangy, we “dress it” by adding in buttermilk after that chill in the fridge.
Congratulations!
You beat your "Nemesis"!
Thank you sir for a great video, great relax
I add the cream before I put it in the fridge, it prevents it from matting up and you can mix it in easier.
Great tip!
my great-grandmother would add a little buttermilk with the cream to her cottage cheese. this brings back memories of my early childhood.
Gavin look like he is about to start sining the great Emo hit. i love.
Do you mean elmo?
Your channel is really inspiring. Got a hold of a second hand wine fridge which can perfectly function as a cheese fridge given its temp range and am aging a Stilton Blue in there as we speak.
sounds tasty, so i'll give this a go tomorrow as i've been looking for a diff cheese to make. a little stir-intensive but that's the process to make great cheese
Looks delicious. I like cottage cheese with a good handful of finely chopped chives stirred through. Really sets it off.
Looks amazing, Gavin! I LOVE cottage cheese!
Fiddlesticks! Results were awesome. Thanks Gavin, keep cheesing.
Another great vid Gavin. Looks easy, will have to try as I love cottage cheese. Have you got a link for your water bath heater?
Nks for this Gavin; I too have had failures in this arwa. Just a small nigglr: the Cyclops apoears in the Odyssey
Oops.
This gives me hope!! Cottage cheese keeps kicking my butt!! Looks amazing
Nice on tackling this!! I've always dried mine out for sevrral hours before adding cream. But the refrigerator method seems to have replaced this step. Going to try your method!! ❤ 🧀
This looks amazing! And you make it look so easy. ❤
Thank you! 😊
Thank you that cottage cheese looks wonderful. I made cottage cheese with some 4% milk, that I didn’t want to go bad. It was only a half a gallon, and I didn’t have any cultures to put in it. I just used lemon juice to bring the curds up… and I didn’t have any cream to dress it, so I used plain whole milk, Greek yogurt… it was absolutely delicious. I ate it with mung bean salad, and it was just delicious a perfect pair for any savory foods.
Great job!
Absolutely love cottage cheese. Will make some very soon. This looks so good.
i love cottage cheese with peaches
Love cottage cheese on salads in the summer.
The best Cottage Cheese recipe so far in my opinion. Thanks, Gavin.
Wow, thanks!
Hi Gavin, so glad to see to you beat this cheese, funny I always thought that it would have been one of the easier cheeses to make !! go figure . cheers 👍👍👍👍😁😁
Great job on your success. Never give up.❤
So excited to try this as I’ve not been able to master a good cottage cheese yet. Question: I’m wondering why mesophilic culture when you heat the curds to a pretty high temp. Is that not too high for mesophilic cultures?
The Meso is to help acidify the milk and get a better curd set with the rennet. As it is a fresh cheese, it doesn't matter. The curds are cooked to that high temp so it is firm on the outside and moist on the inside.
Conquered!! Congratulations.
Looks fabulous.
congrats on finally getting this done. probably a bit high in fat for chat I needed cottage cheese for (I found a brand that uses no gum/emulsifiers though) which is cottage cheese bread which is just cottage cheese egg white powder and water.
“Daisy” brand has no additives.
i LOVE cottage cheese but i've never had it homemade, only store bought. i can't imagine how much better it is.
I love cottage cheese! I didn't know you could do sous vide in the sink like that! Do you have links for the sous vide machine and the pot you used?
Yes, here is the model I use and why I use it; www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
I love your videos but, Gosh! I wish you wouldn’t bang your metal spoon on the rim of your glass dish. Puh-Leeze use another utensil to scrape it off-maybe a silicone spatula. I would hate for you to end up with glass chips in your beautiful cottage cheese. ❤️
Hi Gavin
Thank you for your vid, I will be trying to make this. We love cottage cheese
It's so good!
👍👍👍👍
My one and only attempt did not turn out well. I will definitely try your version.
That was so pleasant to watch , the process was so engaging. But as per my knowledge, people in South Asian countries especially India and Pakistan have a dish called Paneer , which is just a by product of adding vinegar or lime solution to milk to seperate the milk solids. I'm wondering if that's cottage cheese as well ??
Awesome video! Very well done
Just saw, from 4 days ago Country Life Vlog, them makimg cottage cheese from milk set with yoghurt.
Thought it was bs, so came to Gavin. And both recipes I've watched so far have followed the same methods otjer than setting culture
It looks so good.
I’ve only ever made cottage cheeses from raw goat milk using a clabber to ferment. This might be fun to try.😊
Hope you enjoy
Hey Gavin! What brand of water heater are you using? This would solve all my issues! And it looks like it’s very customizable
Here you go. I wrote a blog post about it. www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
Good morning Gavin, I'm excited in trying the your recipe of cottage cheese, I bought myself a sous vide and i want to use it to make cheese. But how do you use it to raise the temperature of the curds over a period of 90 minutes?
Do I enter the temperature of 46 C / 114.8 F right away?
Slowly increase the temperature on the sous vide during the 90 minutes.
Thanks for this video. Curious, why did you throw away the whey??? Furthermore, why are you wearing fingerless gloves?
Lastly, why is it your nemesis?
With smartphones or touch tablets, be sure to give them a vinegar wipe every now and again, especially if you're going between that surface, and curd stirring. We're already bringing milk to an unsafe temperature, adding extra bacteria and keeping that primordial stew at that temp or higher for extended times: there's no need to add something extra to the mix.
I thought you were supposed to be delivering presents instead. Ms. Claus can make the cottage cheese 🙂
Will this work with a plant based milk as I have a family history of Cancer I need to avoid the estrogen and BLV in dairy? Thanks for posting
No, probably not. Plant based milks will not coagulate with rennet
Doesn't that make you feel a conquer whoo hoo!! I know that feeling. congrats now my turn to make some instead of paying 5.00 usd here.
Cottage cheese and fresh tomatoes 🍅 is awesome
Hi, great video! What percentage of fat was that milk? 3%?
3.8%
This cheese goes well with polenta. Enjoy!
Woo-hoo! Congrats on making a successful batch!
I would love to try to make cottage cheese some day, it looks to be pretty simple. I like cottage cheese, but the stuff you buy in the grocery store isn't very flavorful.
On to the next!!
From india❤ really found this vedio very interesting .
The cottage cheese that I used to be able to purchase in the grocery store must be close to 20% cream. I see what my cottage cheese is like and it’s great. I suspect that store bought is curd mixed into cream rather than cream mixed into curd.
Very nice work
Thank you! Cheers!
Hello sir, can you make a video on how to make sour cream ? Your reply is highly appreciated
I want to make cancoillette at home but it looks like I need metton affine first. Do you have a source for that or can you advise me on making it myself. I live in Florida and cannot find a source. Thanks
Sorry I've scoured the interwebs and can't find an English translation for Metton Affine
@@GavinWebber That s ok. Nobody knows what it is here in the US. Thanks anyway.
I only waited for a milky break, cut, then let them heal for a while. They develop soft, creamy, curds, lighter to the tooth.
You finally defeated the enemy! 👍 Not my cup of tea but I sure bet my Daddy would have went to town and chowed down on that with a vengence🤣. He loved cottage cheese🥰.
I'm watching you and wondering to myself why you are wearing a flannel shirt and gloves. Then it dawned on me that it's winter "down thar" in upsidedownland, Doh!!!
You got that right! Blooming freezing down under
Well done, sir! Congrats on defeating your nemesis.
i found a recipe that was like "yeah so just heat the milk then dump in a bunch of vinegar then strain it" and i have a brick of cheese that tastes like vinegar now. i still ate it, heavily doctored with creamy oat milk, honey and nutmeg, but it is not my favorite cheese i've ever had lol i love cottage cheese but i have to make my own because the ones at the store are too heavily salted for me
Well this recipe would be perfect for you. No vinegar involved in the process.
What type of sous-vide equipment are you using here?
Learn more in this blog post I wrote; www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
Could you have done something with the whey?
Yes, I could have, but I already had some
Gonna share this with my Grandma, she likes to use Cottage Cheese in her Salads
You got here because of the meme post, didn't you? That's how I'm here.
I thought it was popcorn lol it looks good
I absolutely adore cottage cheese! I haven't watched the video yet, and I'm hoping this will be simple enough to give me a reason to not buy store made.
My 'nemesis cheese' (I love that phrase!) is Mozz. I bought a Ph meter, followed yours and other recipes/techniques, and still, no love from Mozz. I'm glad you conquered your nemesis.... perhaps one day I shall do the like.
does it have the same nutricional fact as the industrial one?
Yes, I suppose it is.
What is the name of that heating element and were to buy one
It is a precision cooker. The one I use is an Inkbird ISV-200W Wi-Fi Precision. Cooker Here is a link to a blog post I wrote about it. www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
Also, what do they add calcium chloride to cheese?
To add back soluble Calcium lost during pasteurisation process.
Commercial cottage cheese is tangy here in the USA. How was yours?
No, smooth and creamy
Whats the tool that he using to heat the water in the sink?
th-cam.com/video/uDCTTJjVjyQ/w-d-xo.html
@@GavinWebber thank you very much
since you used renet will it not melt ?
Cottage cheese tends not to melt due to the lack of fat and high acidity. Using rennet has nothing to do with the meltablity of cheese.
@@GavinWebber I thought they made cottage cheese with lemon/vinegar .how do they make the melting cheese differently then ?
You're my Cheese Guru! ♥ #gavinwebber #cheese #guru #cheeseguru
Half a teaspoon. pours a teaspoon extra on top and whatever that missed or spilled over spoon.
The very first cheese I made was cottage cheese. Very different process. I heated the milk, added the Rennet and allowed the curds to set for 12 hours before cutting and draining. The curds were so well set, there was no chance of error.
My favorite way to eat cottage cheese is with pears or peaches.
All I want is the recipe for that parmesan Reggiano that got DMCA or something
Check out my books, they contain all my recipes; courses.littlegreenworkshops.com.au/
This is the one we’ve heard so much about, let’s see what happens…🤔
Considering how much calcium is in the cheese you eat, you must have the strongest bones in the country.
👏👏👏🎉🥳
lemon juice or vinegar works just fine.
I disagree. Too rubbery
HoRay!!
heat milk on pan and then add vinger your cottege cheese ready in 10 minutes waht are you doing 🤣🤣🤣🤣it is very simple recipe you make tuff
You know nothing Jon Snow
i would be far more careful in measuring out that cream in the spoon you just had in the cottage cheese. I would think, based on the way you measured and scraped the spoon you just inoculated your cream with live culture
Which is fine because later that day, I turned the cream into Crème fraîche
I cut fats from other non-nutritional filler foods...especially starches. Meats, poultry and dairy, no.
huh
Having been force fed cottage cheese as kids every time my mum went on a diet, which was often. We all have a complete aversion to the stuff 🤮🤮
You lost me at stir every 5 minutes 😂. To much ADHD in my blood.😂
curd nerd for lye
Idk why but I cant stand cottage cheese... I like every other cheese though....well most of them...havent had the one with the cheese jumpers...or stinking bishop...
Good stuff
Hi. I love your videos. I have read that Australian tsp and tbsp are slightly different from the ones in U.S. Is there truth to that and if so could you clarify your measurements please? The difference in the tbsp could be 25% and I feel like that could cause some of the failures with your recipes I've had. Thanks.
I use standard US spoons. 1 Tablespoon = 15mL, 1 tsp = 5mL, 1/2 tsp = 2.5mL. etc
@@GavinWebber Thank you so much for the clarification. I guess I'll just have to try again.
I like it with fresh peaches or berries.