How to Make Cottage Cheese Two Ways With Taste Off!
How to Make Cottage Cheese Two Ways With Taste Off! welcome friends today in the kitchen weare going to be making cottage cheese and just like a lot of things in the food world there are different ways to get to the end and so I’m going to docottage cheese two ways I’m gonna do the old school cheese maker from the 1400sversion and I’m going to do the sort of new school internet blog version so theyboth start out with milk and you have to heat the milk up to very specifictemperatures so into this pot milk I thought it was kind of funny a couple ofweeks ago one it waspeople laughing at milk in bags and talking about milk in bags yes we buymilk in bags we buy a big bag of milk and inside the big bag of milk there’sfour litres and it’s cut between three smaller bags and every house has alittle plastic jug put the milk bag in a little plastic jug and a lot of peoplehave this handy little cutter that attaches to the jug and you just clipoff the corner stick the little plastic bit through a hole on the side andthere’s your milk easy it’s been that way for a very long time although it’smostly just prevalent in central Canada you see it a little bit in other partsof Canada but central Canada Ontario that’s where you mostly see it now I’vegot a thermometer in each pot and an alarm set when it reaches a certainpoint so the one with with the bacteria and the rennet it relies on bacteria andan enzyme changing the way the milk reacts and you have to be very carefuland specific with your temperatures on that onethe one that uses the vinegar you can take it upto a lot hotter which in theory takes less time.
Because you’re just waitingfor the acid in this white vinegar to do its work so totally different processone has two ingredients and one has three ingredients although I’ve got awhole pile of different ingredients out here to talk about the next thing thatgoes into this pot as soon as we get up to 85 degrees Fahrenheit the next thingthat goes into this pot is you want to inoculate it with a mesophilic bacterialculture now you can buy this culture online in a little packet about buttermilk all buttermilk sold in NorthAmerica is pretty much cultured buttermilk which means they put bacteriainto it but the problem is even though this has the bacteria that we’re lookingfor 99% of all buttermilk sold in North America is pasteurized before it’s sentto the store which means they’ve killed all of the bacteria that we’re lookingfor so it’s not really going to do the job that we want it to do second on thelist is kefir kefir is available in pretty much every grocery store in NorthAmerica I mean I’ve seen it in tiny little grocery stores in the Ozarks andif you can find it there you can find it pretty much anywhere it’s also availableacross Europe and so it is never pasteurized it seems it always comeswith live bacterial culture and the bacteria that’s in this one is thebacteria that we want in that pot so we’re at 74 degrees Fahrenheit we wantto get this up to 85 before we move on to the next step okay.
So the temperatureis almost there on this pot so I’m gonna talk about the next ingredient becauseit’s gonna move pretty quickly the next ingredient is rennet rennet is an enzymetraditionally made from the lining of an animal’s stomach there is vegetablerennet available I think it’s made from thistles it’ll do the same job so ifyou’re weirded out by the lining of a pig or a cow’s stomachin your cheese then maybe you shouldn’t be eating cheese because it’s mostlymade from that but you can buy a vegetable rennet this is called junketthese are dry rennet tablets and I’ve had limited success with this this makesan incredible pudding incredible pudding I love junket pudding um but for makingcheese I found it’s not terribly reliable I’ve get mixed results with itso I tend to want to use actual liquid rennet liquid rennet doesn’t last aslong junket tablets can be in your cupboard forever and still work orthough maybe they don’t still work so here I’ve got a little bit of water andyou only need like four drops for this amount of milk so I drop it into alittle bit of water just to make it easier to mix into the milk okay so weare at 86 degrees Fahrenheit which is about right we were shooting for 85 youdefinitely don’t want to go over 90 so as soon as you reach that point turn offthe heat I’ve got a really good heavy pot hereit’s gonna retain a lot of heat but it will also have carryover heat so evenafter you turn off the burner the temperature may rise so the first thingin is we mix in the kefir stir that in and the temperature is very importantwith this one because above ninety degrees Fahrenheit it’s going to bothkill the bacteria that we want and stop the enzyme action so that temperature ofbetween 80 to 90 to start is really important and you don’t want it to dropbelow say 75 over the course of making it so depending on where you are andwhat your room temperature is you may have to wrap it in a towel later or justkeep the heat on gently there we go so next in is the rennet mixed in the waterand we just pour that in and give it a really good stir you just want to makesure that it’s fully mixed in and combinedthat’s good now we just put a lid on and wait so this one has reached our targettemperature of 120 this one is not like I said this one is not as dependent ontemperature it’s not as critical and so in goes the vinegar and we stir that inand you’re gonna notice as soon as you stir it in the whole thing’s gonnachange so turn off that burner.
because I don’t want it to get any hotter andimmediately you start to see curds forming so you just stir that in gentlymake sure that it’s fully distributed okay so the one with the rennet and thecultures it’s thickening up but it’s not quite ready yetthe one with the vinegar it’s done all that it’s gonna do so the next step isto drain it and to do that you need some cheesecloth and get yourself somequality cheesecloth that stuff that you get at the grocery store isn’t very goodfor this process you need something with a much finer mesh some people are gonnacall it butter muslin this is grade 90 which refers to the weave and you don’tneed a piece this big I just know that this quality I can reuse it over andover and over again and having it a little bit bigger makes it easy tosqueeze out the way later so take this and you just pour it into yourcheesecloth now just let this drain you want the wayto drain away I’m saving it because I’m gonna make Rococo with it so come onback for that episode I’m going to be doing it with both of the leftover wayssqueeze this as dry as you can run it under a cold tap and keep squeezing ituntil you get rid of all the way as much of the ways you can get rid of thecheese will last longer okay.
so this is totally set I don’t know if you can seethat but it jiggles so now we need to cut the curd andinstead of using a knife and scratching the bottom of my pot and ruining theblade on a knife I’m just gonna use one of these palette knives that you use forthe frosting a cake since I’m no good at frosting a cake anyway I’m not going tohurt this so let’s cut the curd so you want to slice it like this and then turn90 degrees and slice it the other way into little cubes now as you’re slicingyou should see the way start to separate a little bit and if you don’t notice ita whole lot don’t worry at this point just put your knife in on a 45 degree angle 45 degrees to the other cuts and slice it again and that’s goingto do the job just fine now we need to heat this up gently to about 115 degrees Fahrenheit and I mean gently bring it up to 115 degrees Fahrenheit we need tocook it for about an hour hour and a half in order to cook the way out of thecurds so you want to do this very gently you want to do it very slowly all of theinformation will be in the recipe box below so this has been cooking for aboutan hour and a half and you can see the curds are really sort of pronounced andnice and stiff and the way is this sort of clear yellowy colorwhereas this is the way that it’s left over from the vinegar batch and you cansee that it is really white so I’m gonna go out on a limb and take a wild guessand say that I’m probably going to get twice as muchcottage cheese from the rennet version exactly the same process now pour it outinto a sieve lined with some cheesecloth squeeze as much of the way out aspossible and then rinse it and squeeze it again and again I’m going to savethis way to make ricotta it’s three cheese Monte okay so has the dollarunder it yeah so I’ve made I have made what am I looking at gee I’ve made twocheeses and one is a store-bought cheese I leave me to sew inside me they arecottage cheese so two of them I’ve made using a different process and one isstore-bought and I’ve written on the bottom of the ball I’ve tried to put a smuch the exact same amount in each bowl and I’m pretty much at this pointforgotten which one is which but I sort of have an idea you have no clue okay soI’m gonna say visually I’m gonna say that’s the store-bought.
I’m saying that one’s a little bit reallyfine curd yeah like it’s not the chunky kind ofcheese kind of thing you expect don’t like that one at all spit that out Iwould so that one’s got the chunky but it’s sourit’s got a real tank yeah yeah yeah don’t like that one okay I almost need ajuice in between that one’s really tangy that one has a really strong flavor yepand then this one creamy you have it that one’s super creamy but doesn’t haveany flavor I was gonna say the flavors not right yeah it’s kind of bland noflavor super creamy this one is the most flavorful up to me most flavorful with alittle bit grainy and I think we both agree that was not right that one’sbitter yeah I’d eat this one okay if I was gonna choose that’s the one I wouldchoose to eat yep first second third okay I think I would choose that onefirst to eat cuz I like the mouthfeel I don’t think it has the flavor that Ilike but it has the mouthfeel I’m up for the flavor.