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March 11, 2024
Homemade Beef Stroganoff Recipe
March 14, 2024Difficulty
Easy / Beginner
Prep time
None
Aging
None
Yield
1 Pound
Description
The process of creating Cottage Cheese begins with beneficial dairy bacteria transforming lactose into lactic acid. As the bacteria culture activates, milk acidity rises, causing milk to solidify into curds that are then cut into small cubes. The curds are cooked to expel moisture, followed by chilling to produce cottage cheese. Optionally, cream can enhance the richness and texture of the final product.
Instructions
Heat & Acidify Milk
To start, warm the milk to 86°F (30°C) by submerging the gallon in a pot or sink of hot water. If using a stove, heat the milk gradually in a pot, stirring constantly.
Once the milk reaches 86°F, sprinkle the culture powder evenly over the milk's surface. Let it rehydrate for about 2 minutes before gently stirring it in.Coagulate with Rennet
Next, add approximately 8-10 drops of single-strength liquid rennet.
Allow the milk to rest undisturbed for 5-8 hours while the culture activates and the curd forms. The milk's thermal mass should maintain warmth, but in colder weather, insulate it with a thick blanket or towel to retain heat. A slight temperature drop is acceptable during this time.
When the curd is ready, you'll observe it pulling away slightly from the pan's edges, with a thin layer of whey on top. You might also notice some surface cracks forming.Cut Curds & Releasing Whey
Now it's time to cut the curds. Start by making parallel cuts approximately 1/2 - 3/4 inches apart. Rotate the pot 90 degrees and repeat the cuts, creating a checkerboard pattern on the surface. Then, use a spoon or ladle to cut the curds crosswise until you have a pot filled with curd cubes. Exercise caution as the curd will be delicate at this stage.
After cutting the curds, gently stir them for 10 minutes, during which you'll observe more whey being released.Cook the Curds
Now it's time to initiate the curd drying process. Gradually increase the heat to 113-115°F (45-46°C). The temperature should be raised slowly, by about 2-3°F (1°C) every 5 minutes. Cooking time will range from 60-90 minutes, potentially extending to 2 hours if the curds remain soft.
Ensure the final curds are thoroughly cooked and check for sufficient moisture removal. A firm consistency should be observed throughout a broken curd, with moderate resistance when pressed between the fingers.
Once the desired consistency is achieved, allow the curds to settle under the whey.Remove the Whey
Transfer the dry curds to a colander lined with butter muslin. Let them drain for 30 minutes, gently stirring to facilitate whey drainage.
After initial draining, gather the cloth, tie it securely, and hang it for final drainage. This process can last several hours or overnight, depending on desired cheese dryness.Chilling
To chill and separate the curds, fill a pot with cold water & immerse the curds in their cloth bundle. This aids in draining. While in the cold water, thoroughly separate curds to reduce their temperature to around 60°F (15.5°C). Drain the curds once more.
Repeat the process with ice water, allowing the curds to remain submerged for 30 minutes while continuing to separate them. The final curds should now be at 35-40°F (1-4°C).Draining & Flavoring
Allow the curds to drain thoroughly in a colander. You'll notice the curds have consolidated but are still easy to separate.
Now, add pinch of salt to taste (approximately 1/4-1/2 tsp). Sprinkle it evenly over the surface & mix well into the curds.
Salt isn't essential here due to the final acidity inhibiting bacterial activity. For a salt-free option, this cheese is ideal. Alternatively, enhance flavor with herbs or spices.
Your cheese is now ready for storage. Feel free to customize by adding fresh herbs, spices, etc.
For a creamier texture, consider adding a small amount of heavy cream. Let your taste preferences guide you in this decision.
Tags: #CottageCheese #DairyBacteria #LacticAcid #CheeseMaking #Curds #Cream #DairyProducts #HomeDairy #CheeseRecipes #HealthyEating #RecipesPoint #cookbook #recipesbook #cottagecheeserecipes
Ingredients
- 1 Gallon of Skim or 1% Milk (Not UltraPasteurized)
- 8-10 Drops Single Strength Liquid Rennet
- 1 Packet C101 Mesophilic Culture
- EQUIPMENTS
- 6+ Quart Stainless Steel Pot
- Spoon or Ladle to Stir Curds
- Large Colander
- Butter Muslin
- Knife to Cut Curds
- Good Thermometer
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