And you say that what you got tasted rotten? Hmmm....I've done
this like gazzillions of times, and every time got a decent tasting
cheese. Granted is not a cheese you would want to age, but since
you are making cottage cheese, it will be alright. Do this, try
to buy some other brand of milk. Down here in Puerto Rico you
have basically two choices, if you don't count the stuff that comes in
boxes, urrghh, Tres Monjitas always produces a nice cheese,
the milk from suiza dairy doesn't form firm enough curds ( i have no i
dea why this is so) and if you leave it rippening for too long, well
overly acidified milk great cheese, if at all, does not make.
Make sure you dont boil the milk, just heat it until is about to boil,
and remove it from the heat, add vinegar wait for a few mins, sometimes
as much as 30 mins altogether, filter out the whey, add salt to taste
and you are done, should not take more than 1-2 hours to do the whole
thing. Make sure your "cheese" cloth is not to course, yet not to
fine. Butter muslim for preference, but if you don't have it on
hand, a white cotton hankey does the trick. Hope this helps.<br><br><div><span class="gmail_quote">On 3/25/06, <b class="gmail_sendername">jeri</b> <<a href="mailto:bluefeatherj@comcast.net">bluefeatherj@comcast.net</a>
> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">Hi , thank you for answering . Below is the recipe i used (to the letter)
<br>the milk was bought the same day.<br>except i used 1% instead of 2%.<br>Jeri<br><br><br><br>Ingredients:<br><br>1 gallon 2% milk<br>1/2 cup vinegar<br>1 tsp salt<br><br>1. Heat the milk to 190F. You will need a thermometer for other cheeses but
<br>you can get by here turning off the heat just before the milk begins to<br>boil.<br><br>2. Add the vinegar and allow the mixture to cool.<br><br>3. When cool, pour the mixture, (which now consists of curds and whey as in
<br>Miss Muffet food) into a colander and drain off the whey.<br><br>4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may<br>wish to use less salt or more. It is simply a matter of taste which is the
<br>next step. You can add a little cream for a silky texture.<br><br><br><br>----- Original Message -----<br>From: "Jack Schmidling" <<a href="mailto:arf@mc.net">arf@mc.net</a>><br>To: "The Cheese Makers' Digest" <
<a href="mailto:cheese@hbd.org">cheese@hbd.org</a>><br>Sent: Saturday, March 25, 2006 10:01 AM<br>Subject: Re: [Cheese] not much luck<br><br><br>> <a href="mailto:bluefeatherj@comcast.net">bluefeatherj@comcast.net</a>
wrote:<br>>> Hi , I haven' t got as far as cottage cheese yet; both of the two<br>>> batches i've made had a distinct rotten taste and had to be thrown<br>>> out.......... I used 1% skim milk...<br>>
<br>> If that is all you used, it is not surprising that it has a rotten taste.<br>><br>> We need more info to help you. What else did you put in there and how<br>> did you process it? Most importantly, what did you use for a starter?
<br>><br>> js<br>><br>><br>><br>> --<br>> PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</a><br>> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver <a href="http://schmidling.com">
http://schmidling.com</a><br>><br>> _______________________________________________<br>> Cheese mailing list<br>> <a href="mailto:Cheese@hbd.org">Cheese@hbd.org</a><br>> <a href="http://hbd.org/mailman/listinfo/cheese">
http://hbd.org/mailman/listinfo/cheese</a><br>><br><br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">
http://hbd.org/mailman/listinfo/cheese</a><br></blockquote></div><br>