My favorite is cottage cheese topped with peaches! Yum! Apple butter or apple sauce is also quite nice on cottage cheese too. :-)
Thursday, July 22, 2010
Making Cottage Cheese
Here is a wonderful instructional video for making cottage cheese. It really is easy and so much tastier than the store bought stuff! She doesn't say how much milk to use here...but it is a gallon. You will yield 1 quart of cottage cheese out of a gallon of Jersey milk. You will have LOTS of whey left over. Does anyone have ides and uses for whey they would like to share in the comments section? (Beside fermenting vegies, like souerkraut and Kimchee) I would love to hear them! You can find Rennet at most major grocery stores...but you may need to ask where it is. Junkett is the most common brand name, its inexpensive and it will last you a long time. UPDATE: PLEASE SEE COMMENTS IN REGARDS TO SOURCES FOr RENNET. Junkett has not been confirmed Biblically "kosher".
My favorite is cottage cheese topped with peaches! Yum! Apple butter or apple sauce is also quite nice on cottage cheese too. :-)
My favorite is cottage cheese topped with peaches! Yum! Apple butter or apple sauce is also quite nice on cottage cheese too. :-)
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5 comments:
Ohhhhhh I miss my raw milk. So very much!
Hi Pam!
I just wanted to mention that rennet can come from pig, if one is keeping biblically kosher.
I have tried to find out if Junket uses a bovine source with no results...do you happen to know?
I don't like using the microbial rennet either b/c it more than likely has been genetically modified. I have found a source, Midwest Homebrewing and Winemaking Supplies that carries the vegetable rennet, claiming that it is animal and gmo free...I guess I am going to try that one.
Hope your little one is feeling much better! ♥
Em, I did NOT know that. Thank you SO MUCH for sharing that. I made a note in the body of the post to bring people's attention to this in the comments.
Here is the link to Midwest Homebrewing and Winemaking Supplies's Veggie rennet in Tabs
http://www.midwestsupplies.com/tablet-vegetable-rennet-10-ct.html or in Liquid http://www.midwestsupplies.com/liquid-vegetable-rennet-2-oz.html.
If you are familiar with the Weston Price Foundation, they have a cookbook called 'Nourishing Traditions' which contains several recipes for fermentation and includes the use of whey in several things. I use whey in making homemade mayo. This was new to me and it turned out great. They addition of whey gives it a refrigerated shelve life of several weeks...way longer than it would normally be.
Yes, I have worked with WAPF and had Fallon's Book since it was first released. :-) I have never used whey in my mayo though. I will remember that. :-)
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