Yes, I was planning to make cottage cheese but I had not re-checked the recipe so, I changed to making cream cheese/farmer cheese...
The cottage cheese required a twenty-four hour wait after innoculation of the milk, so I had no problem changing my mind on what to make TODAY!
This is what I did:
Poured one gallon whole milk into a large stainless steel pot. Started heating it gently to 175-180 degrees F. In the meantime, since I failed to bring the bottle of buttermilk out of the refrigerator to "warm up", I set the buttermilk bottle into a sink of very warm water to bring it to room temperature (or a little more) within a few minutes.
Once the milk in the pot on the stove was at temperature I poured in 2 cups room temperature buttermilk and 1/4 cup cider vinegar and stirred well for about one minute.
At this point I let the cheese sit for 10-15 minutes. After 15 minutes I poured the curds and whey into a butter-muslin-lined stainless steel colander which had been set in a large bowl to collect the whey.
|Cream cheese brick|
|Seasoned cream cheese log|
|Cream cheese brick wrapped in plastic then covered with foil for refrigeration.|
After 30 minutes of hanging, there were no more drips. Just for my own interest I weighed the cheese. There were 24 ounces of fresh new cheese! For $2.89, plus $1.00 for the buttermilk and a negligible amount money for the cider vinegar! Good deal, if it tastes good...
|Leftover whey! LOTS of whey!!|
|Seasoned cream cheese log with matzos.|
To the other half of the cheese I added 1/2 teaspoon Kosher salt and 1/2 cup heavy cream. I stirred it well then shaped it into a brick on a piece of plastic wrap inside some heavy-duty foil then sealed it up tightly. After refrigerating, I will see how I like it. It may be that 1/2 teaspoon was too much Kosher salt. I probably should have used cheese salt which is very fine and mixes in better, most likely!
A very nice way to spend an hour on a very snowy day! Now to my knitting. Well, Dear One may want a meal at some point....!