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Gingersnap
02-18-2011, 11:58 PM
Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..

patriot45
02-19-2011, 12:05 AM
I'm sorry Ginger, three foods gross me out. Cottage cheese, tapioca pudding and I can't remember the other one but it resembles tapioca puddin!

Gingersnap
02-19-2011, 12:08 AM
Well, that's unhelpful. I love cottage cheese.

Rockntractor
02-19-2011, 12:10 AM
I make a ricotta from goats milk.

patriot45
02-19-2011, 12:11 AM
Well, that's unhelpful. I love cottage cheese.

I don't even like sour cream! Curdled stuff just ughs me!

patriot45
02-19-2011, 12:12 AM
I make a ricotta from goats milk.

For some reason I love ricotta!

Kay
02-19-2011, 12:21 AM
Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..

I love cottage cheese. It's good with pears and buttered toast for breakfast.
But I've never made it from scratch at home, I buy Gandy's small curd.

Gingersnap
02-19-2011, 12:29 AM
I love cottage cheese. It's good with pears and buttered toast for breakfast.
But I've never made it from scratch at home, I buy Gandy's small curd.

I have been buying it but I can only get low-fat 2% cottage cheese. I have no fear of dietary fat so I need the real stuff.

Rockntractor
02-19-2011, 12:32 AM
I have been buying it but I can only get low-fat 2% cottage cheese. I have no fear of dietary fat so I need the real stuff.

Cottage cheese is the first step of making most any cheese, I'll find you my website for ordering enzymes.
You need raw non -homogenized milk

Rockntractor
02-19-2011, 12:33 AM
http://hambydairysupply.com/xcart/home.php?cat=26

Gingersnap
02-19-2011, 12:34 AM
Not a helpful link. :(

Rockntractor
02-19-2011, 12:42 AM
Not a helpful link. :(

Sorry wrong one, i'll find it.

Rockntractor
02-19-2011, 12:45 AM
Here you go, use the chevre. I recommended you also buy a book from them.
http://www.hoeggergoatsupply.com/xcart/home.php?cat=34

Rockntractor
02-19-2011, 12:49 AM
Blue and Roquefort are easy to make too, You buy your nylon with stainless steel hardware, presses from ebay.
Of course you won't need a press for cottage.

RobJohnson
02-19-2011, 02:47 AM
I make a ricotta from goats milk.

I dined a local resturant that made their own ricotta & mozzerilla.



http://madeinpahrump.blogspot.com/2011/02/villa-locale-menu-pics.html

Adam Wood
02-19-2011, 08:31 AM
Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..Sure! I eat cottage cheese at home all the time. I usually like it with a couple of pear halves, maybe with a little pepper sprinkled over the cottage cheese. Very tasty. :D


We actually did make cottage cheese in a science class when I was in grade school. It's not particularly difficult, though it is rather smelly. The hard part these days is probably in getting full-fat, non-pasteurized milk. You may need to go and find you a dairy farm somewhere and see if you can buy some truly farm-fresh milk to make your cottage cheese.

Articulate_Ape
02-19-2011, 03:00 PM
Has anybody done this? I'm looking for actual experience as opposed to Google searches. I need a full fat cottage cheese..


Do you live in a cottage? If not, there is no way you can make cottage cheese and your quest is futile.

bijou
02-19-2011, 03:22 PM
Sorry Ginger I've only ever made labneh (yoghurt cheese), it is good though. :)

Calypso Jones
02-19-2011, 04:07 PM
well WHY is milk pasteurized and whatever else?? Can you only make Cot. Cheese out of unprocessed milk? Are dairy farmers prevented from selling non-pasteurized milk?

NJCardFan
02-19-2011, 04:44 PM
For some reason I love ricotta!
The key ingredient in cannoli.

Rockntractor
02-19-2011, 05:41 PM
well WHY is milk pasteurized and whatever else?? Can you only make Cot. Cheese out of unprocessed milk? Are dairy farmers prevented from selling non-pasteurized milk?

It is pasteurized to kill bacteria, that part is fine because the first thing you do when you make cheese is pasteurize it to kill all the bacteria. After you pasteurize it you add a strain of bacteria particular to the type of cheese you are making.
Homogenization is where the problem lies, they homogenize milk so that the cream does not separate from the milk, homogenization changes the structure of the fat and it does not culture well.

Calypso Jones
02-19-2011, 09:13 PM
so, i can go to a dairy and buy 'raw'(?) milk and its safe? I could get unpasteurized unhomogenized milk? NO hormones etc.

Rockntractor
02-19-2011, 09:21 PM
so, i can go to a dairy and buy 'raw'(?) milk and its safe? I could get unpasteurized unhomogenized milk? NO hormones etc.

In Oklahoma there is a list of farms that are part of an association for buying raw milk both cow and goat. If you like I can probably get you a link for your state.

Rockntractor
02-19-2011, 09:24 PM
http://www.realmilk.com/where2.html

Calypso Jones
02-19-2011, 10:19 PM
Thanks. I'm going to look into this.

Gingersnap
02-21-2011, 10:19 AM
so, i can go to a dairy and buy 'raw'(?) milk and its safe? I could get unpasteurized unhomogenized milk? NO hormones etc.

In Colorado, you have to own the cow to get raw milk. I "own" shares in a grass-fed dairy operation and so I pick up my raw milk, butter, etc., once a week.

It's pricey. ;)

Rockntractor
02-21-2011, 10:26 AM
In Colorado, you have to own the cow to get raw milk. I "own" shares in a grass-fed dairy operation and so I pick up my raw milk, butter, etc., once a week.

It's pricey. ;)
The link for you is in post 13