Homemade Large Curd Cottage Cheese Recipes
HOMEMADE LARGE-CURD COTTAGE CHEESE
Steps:
- Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.
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- Warm the milk to 72F. If using calcium chloride*, add it now. Add the starter and mix thoroughly. I will normally use skimmed milk for this cheese and save the cream for another recipe, adding a little cream back in at the end for a richer flavor. I make this cheese in a large, stainless steel pot with a very thick bottom. If you have a large double boiler or want to rig up a double boiler by nesting two pots, that might also be helpful.
- Add 1 tablespoon of the diluted rennet and mix thoroughly with a gentle up and down motion. I use my potato masher to blend the rennet up and down through the milk. Cover and let set at 72F for 4-8 hours, or until the curd coagulates. The curd will be rather soft.
- Cut the curd into 1/2 inch cubes. Allow to set, undisturbed, for 10 minutes. use a long knife that reaches all the way to the bottom of your pan, and move smoothly and gently – don’t tear the curd. Try to keep your cubes as uniform as possible so your cheese cooks evenly.
- Place the pot on low heat. Increase the heat by two degrees every 5 minutes, until the temperature reaches 80F. Stir gently to prevent the curds from matting. On my stove, I use my smallest burner set to 1 or 2, and set my kitchen timer for five minutes, and then watch, stir, and adjust the heat accordingly. If you have a large double boiler, you may prefer to use that instead for more even, gentle heat.
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