| The lost art of cheese making is making a | | | | colander or strainer. once you have the Kurds |
| comeback in today's modern kitchen. This new | | | | separated you can add salt - usually about a |
| hobby is much like that of making your own | | | | teaspoon but you can add to taste. |
| bureau wanted to allow you to experience the | | | | Of course you can add other things to the |
| culinary delights of homemade cheese. | | | | cottage cheese like pepper, onions, garlic, cream |
| Some cheese, like cottage cheese, is rather | | | | and other spices to give you a flavor to your |
| simple to make but other cheeses may require | | | | liking. |
| complex equipment and procedures. If you're | | | | In order to make other types of cheese, the |
| thinking about making cheese at home you may | | | | traditional way is to use unpasteurized milk. |
| want to start off with the easiest types of | | | | However, you can rarely find milk that is not |
| cheeses. It would help you in your cheese making | | | | pasteurized in this modern society and using |
| endeavors, you can buy kits and supplies that will | | | | unpasteurized milk may be dangerous since it can |
| aid in this project. | | | | contain bacteria and other organisms that are |
| To make cottage cheese, you simply need milk, | | | | harmful to ingest. This is why the process of |
| vinegar and salt. what could be easier? To make | | | | pasteurization was so important what was |
| hard cheeses you need to have a culture of | | | | invented by Louis Pasteur as the pasteurization |
| bacteria which will produce the acid which causes | | | | reheating kills all the organisms in the milk. |
| the curdling. into cottage cheese recipe below, | | | | In today's modern cheese making procedures, |
| with vinegar will cause the kernel which makes | | | | one needs to buy a starter much like one does |
| this an easy way for beginners to start making | | | | when making beer or wine. In cheese, however |
| cheese. As you progress in your experience you | | | | the starter is not the yeast but a bacteria. Since |
| can purchase the bacteria culture to make other | | | | the pasteurization process eliminates the bacteria |
| types of cheese. | | | | from the milk you need to effectively put this |
| Cottage Cheese Recipe | | | | back in. |
| 2% milk | | | | In addition to the starter you also need rennet |
| Vinegar | | | | was which is an enzyme formally gleaned from |
| Salt | | | | cow stomachs but it's no manufactured and can |
| Put a gallon of 2% milk in a pan and heat to | | | | be purchased probably from the same place |
| 190°F - this will be just before the boiling | | | | where you purchase your cheese starter. |
| point. | | | | Making your own hard cheese at home can be an |
| Add one half cup of vinegar to the milk and let | | | | involved and particular process. You can actually |
| the mixture cool. | | | | use any milk - cows milk, goats milk or whatever |
| This will produce the curds that are so well-known | | | | you prefer and once you become experienced |
| in cottage cheese and these will be mixed in with | | | | you can make different flavors and types of |
| the whey. What you want to do, is drain off the | | | | cheese. While it may seem like a lot of work the |
| whey so that you just have the curds and you | | | | rewards are great as this will probably be the |
| can do this by putting the whole mixture in a | | | | best tasting cheese you've ever had! |