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Dry Curd Cottage Cheese
janet-au
Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!
Ingredients
  • 1 Gallon of Milk (Not UltraPasteurized)
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  • 1 Packet C20G Chevre Culture or C21 Buttermilk Culture
  •  
  • 2 to 3 Drops Single Strength Liquid Rennet (only if using C21 Buttermilk Culture)
  • This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can use 1 to 2 quarts of skim or whole milk, depending on your desired thickness. The amount...
  •  
  • Add to Cart
  • subheading: Equipment:
  • Good Thermometer
  •  
  • Knife to Cut Curds
  •  
  • Spoon or ladle to Stir Curds
  •  
  • Large Colander
  •  
  • Butter Muslin
  •  
  • M222 Basket Cheese Mold (optional)
Steps
Directions at cheesemaking.com
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