Fresh Cottage Cheese

Image courtesy of Suat Eman at FreeDigitalPhotos.net

Image courtesy of Suat Eman at FreeDigitalPhotos.net

Pasteurise 5 litres of cow’s milk at 72°C for 15 seconds, cool to 35°C. Add the culture in one DTV Meso Cheese Culture pack to a little milk and mix, then add it to the 5 litres. Mix a generous pinch of rennet powder in a teaspoon of water, add to the milk and stir gently. Leave for a few hours till it reaches a pH of 4.5 to 4.8, then cut the cheese into cubes. Leave for 15 minutes, then heat to 55°C, stirring, then drain the whey using cheesecloth. The cheesecloth should line a steel mesh strainer. (Make sure you collect all the whey). When all the whey has been drained, your cheese is ready to be mixed with herbs, dressings, sour cream or you can have it plain.

 

For best results and a thicker set curd, you could add 3 calcium tablets powdered to the milk before you add the culture or the rennet.