How do i make tasty cottage cheese at home?
Ripening the milk Add four tablespoons (1/4 cup) of starter (buttermilk from a store or previous batch) to the gallon of milk and stir for one minute. Cover the milk with a loose lid or clean cloth, and do not disturb for 15 to 24 hours. The milk will develop into a soft curd. The proper curd development can be determined by sliding a thin knife down the vessel wall to the bottom and pulling the blade away from the side. The curd development is complete if the curd pulls cleanly from the wall. If the curd sticks to the wall, continue testing at two-hour intervals until a satisfactory test is obtained. Cutting the curd The curd must be cut into cubes of about 1/4 inch square. See “How to cut cottage cheese curd with a knife” section below. Important the curd has been held at 72 to 75 degrees Fahrenheit for 16 to 24 hours. Cooking the curd will begin now. Good cheese cannot be made unless the cooking procedure is done correctly. Cooking the curd Add 72 degree F water to the outer double-