100 Year Old Cottage Cheese Recipe
Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc.
Frederiksen, Johan Ditlev, Created / PublishedLittle Falls, N.Y., The Mohawk book company, 1918.
«Cottage Cheese.
Of the sour milk types the common Cottage Cheese is the best known. It is made from skim milk which in a warm room will curdle when sour, whether rennet and a starter are used or not. The thick sour milk is heated to anywhere between 100° and 120° and dipped into bags of cheese-cloth hung up for draining. The next day light pressure is applied for 12 to 24 hours, when the curd is kneaded, slightly salted, formed into balls and wrapped in parchment paper or packed into jars. For this purpose paraffined paper jars are very practical. The more the curd is heated in the whey the drier will be the cheese. Often it is improved by allowing the curd to become rather dry and then workin.^ new milk or a little cream into it, according to the use to which it is to be put — whether it is for bakers' stock or for the table.
Simple directions for making Cottage Cheese are given in Farmers' Bulletin 850 and A. I. 17 issued by the United States Department of Agriculture from which we reprint the following and copy the accompanying illustrations:
"One gallon of skim milk will make about 1% pounds of cheese. If the milk is sweet it should be placed in a pan and allowed to remain in a clean warm place at a temperature of about 75° F. until it clabbers. The clabbered milk should have a clean, sour flavor. Ordinarily this will take about 30 hours, but when it is desirable to hasten the process a small quantity of clean-flavored sour milk may be mixed with the sweet milk. As soon as the milk has thickened or firmly clabbered it should be cut into pieces 2 inches square, after which the curd should be stirred thoroughly with a spoon. Place the pan of broken curd in a vessel of hot water so as to raise the temperature to 100° F. Cook at that temperature for about 30 minutes, during which time stir gently with a spoon for 1 minute at 5-minute intervals. At the conclusion of the heating, pour the curd and whey into a small cheese-cloth bag (a clean salt bag will do nicely) and hang the bag in a fruit-strainer rack to drain, or the curd may be poured into a colander or a strainer over which a piece of cheese-cloth has been laid. After 5 or 10 minutes work the curd toward the center with a spoon. Raising and lowering the ends of the cloth helps to make the whey drain faster. To complete the draining tie the end of the bag together and hang it up. Since there is some danger that the curd will become too dry, draining should stop when the whey ceases to flow in a steady stream. The curd is then emptied from the bag and worked with a spoon or a butter paddle until it becomes fine in grain, smooth, and of the consistency of mashed potatoes. Sour or sweet cream may be added to increase the smoothness and palatability and improve the flavor. Then the cheese is salted according to taste, about one teaspoonful to a pound of curd. Because of the ease with which the cheese can be made it is desirable to make it often so that it may be eaten fresh, although if it is kept cold it will not spoil for several days. If the cheese is not to be eaten promptly it should be stored in an earthenware or glass vessel rather than in one of tin or wood, and kept in a cold place.»
Cottage Cheese Recipe from My Grandma
How to Make Cottage Cheese Naturally (What This Really Means)
If you want to truly understand how to make cottage cheese naturally, everything starts with one thing:
Clabber.
Clabber is raw milk that has fermented on its own, creating its own culture. Clabber is the base for a natural, traditional cottage cheese. Let raw milk ferment naturally, wait till it becomes thick, gently heat it in a water bath, drain the whey, chill, and enjoy
That’s real cottage cheese.
Why People Think This Is “Wrong”
- pasteurized milk
- speed
- predictability
The Art of Clabber
