[Cheese] not much luck

[jeri]

Hi , thank you for answering .  Below is the recipe i used (to the letter) 
the milk was bought the same day.
except i used 1% instead of  2%.
Jeri



Ingredients:

1 gallon 2% milk
1/2 cup vinegar
1 tsp salt

1. Heat the milk to 190F. You will need a thermometer for other cheeses but 
you can get by here turning off the heat just before the milk begins to 
boil.

2. Add the vinegar and allow the mixture to cool.

3. When cool, pour the mixture, (which now consists of curds and whey as in 
Miss Muffet food) into a colander and drain off the whey.

4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may 
wish to use less salt or more. It is simply a matter of taste which is the 
next step. You can add a little cream for a silky texture.



----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Saturday, March 25, 2006 10:01 AM
Subject: Re: [Cheese] not much luck


> bluefeatherj at comcast.net wrote:
>> Hi , I haven' t got as far as cottage cheese yet; both of the two
>> batches i've made had a distinct rotten taste and had to be thrown
>> out.......... I used 1% skim milk...
>
> If that is all you used, it is not surprising that it has a rotten taste.
>
> We need more info to help you.  What else did you put in there and how
> did you process it?  Most importantly, what did you use for a starter?
>
> js
>
>
>
> -- 
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>