Precipitating Casein for Cottage Cheese
Ingredients
Directions
Make the curds
Warm 5 cups of thick clabbered milk to body temperature (98°F).
Heat another portion to boiling in a pan.
Place the milk in a double boiler and heat until steaming.
Watch carefully until the milk separates in the double boiler or crock.
Pour an equal quantity of boiling water around the milk, not in one spot.
Drain
Place a cheese cloth over a strainer in a bowl and pour the curds onto it to drain for several minutes.
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
- Clabbered milk
- Its acidity has already thickened the milk, and the curds form from its proteins as it heats.
The step that matters
Heating the milk gently and watching for separation. Milk proteins coagulate into curds when heated gently; overheating makes the curds tough and grainy, so the milk should be heated slowly and removed once it separates.
“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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