Saturday, August 04, 2012
After an unsuccessful attempt at making homemade cottage cheese, I achieved delicious curds. The difference? I used the suggested calcium chloride. The results was a nice break in the curd. You can see how well the curds stayed together once they were cut and being reheated. I didn't stir the curds, but I did swirl the pot to help distribute the heat. I followed the directions in Ricki's Basic Cheese Making Kit from the New England Cheese Making Supply Company. The only thing I also wasn't too concerned about was only raising the cheese 2 degrees every 5 minutes to get to the required 110 degrees.
After draining the whey from the curd, I had a big solid mass. Once crumbled, it looked more like cottage cheese, but didn't have the smooth curds like store bought cottage cheese. I also did mix some cream into the cottage cheese at the end to moisten it.
I feel ready to tackle feta next!