Saturday, December 6, 2008

Cottage Cheese

I was talking with my father the other day and he told me he was a "Depression Baby." One of his memories he shared with me was how he would ride his bike to get fresh milk from a neighbor. He would carefully bring it home and his mother would make cottage cheese by pouring the milk into two pans and skimming the cream off the top. He wasn't sure what else she used to make it.

I told him one of my cookbooks had a recipe for cottage cheese. It uses powdered milk instead of raw milk. This one's for you, Dad. :)

1/4 rennet tablet (found in Jello section at store) dissolve in 4 quarts warm water.
Mix in:
3 cups non-instant powdered milk OR (5 1/3 cups instant powdered milk)
1/2 cup buttermilk

Completely dissolve milk. Allow to stand in a warm room until set. Approximately 5 to 10 hours. When a firm curd has formed, cut into 1/2 inch square and set the pan in sink of hot water. Stir gently at frequent intervals to warm evenly. When curds and whey have separated (in 10 to 20 minutes) and curds have hardened, pour through strainer lined with cheese cloth. Drain and run cold water over until cool and well-washed. Season with salt to taste and add whole milk or half-and-half to make as creamy as you like.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

I also searched the internet and found detailed instructions for making cottage cheese at

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