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Wednesday, March 10, 2010

Misadventure 4 Cottage Cheese (well kinda a Misadventure)

So I was inspired to make my own cheese the other day.  Personally I don't know why but I got in my head, I should try it.  Well I was going to make ricotta but than decided on cottage cheese because The Husband loves the stuff.  I personally can't stomach it.  So I did a search and found Alton Browns recipe for his quick cottage cheese.  I say it was a kinda misadventure because according to The Husband it tasted ok but the way it looked, he didn't want to eat it. 
  • 1 gallon pasteurized skim milk
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup half-and half-or heavy cream

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a seal-able container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
So I used whole milk instead of skim because that is what was in the fridge.  I didn't make too much either. 
The response after The Husband saw it was, you don't have to make that again.  I started to laugh.  Maybe I'll try ricotta

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