[Cheese] not much luck

[Albert Ortiz]

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.

On 3/25/06, jeri <bluefeatherj at comcast.net> wrote:
>
> 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
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> >
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>
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