Cottage Cheese From Waste Skim Milk
Ingredients
Directions
Make the curd
Place skim milk in a clean pan and let it sit in a warm place (about 75°F) until it clabbers, about 48 hours.
If desired, mix in a small amount of clean flavored soured milk to speed up the process.
Once thickened to the consistency of thin jelly, cut the curd into walnut‑sized pieces and stir thoroughly.
Cook and drain
Place the pan of curd in a kettle of hot water to raise the temperature to 100°F.
Cook for 20 minutes, stirring vigorously for 1 minute every 5 minutes.
Pour the curd and whey into a cheesecloth bag and hang it to drain for 5‑10 minutes.
Work the curd toward the center to help drain the whey faster.
Tie the ends of the bag and hang it up to complete draining, stopping when the whey ceases to flow steadily.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Skim milk
- Provides the protein that coagulates into the curd, forming the body of the cheese.
- Clean-flavored soured milk
- Adds live acid cultures that speed up souring and thickening of the milk.
The step that matters
Cutting and cooking the curd. Cutting the curd into even pieces and cooking it gently while stirring helps it firm up and release whey evenly. Stirring too little can leave a soft, uneven curd that drains poorly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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