Just made it, super easy!! This is also called dry curd cottage cheese. For people that are on the SCD diet, it is a God send!!! In the SCD diet book they said we can only get dccc at only a few locations in the US. Now, I can make my own!!! Thank You Thank You Thank You for your post!!!!!!!!!
Thanks for the easy to follow instructions ..made mine with apple cider vinegar ...came out really great ...we have already had it on crackers and a pizza Warm Regards from England
This is a good question! I'm not a nutritionist but I think it has to do with what causes the curds to form. Milk that has been left out for days curdles because of the increase of bacteria which produces a sour taste. "Made" cheese curds are formed by forcing fresh milk proteins to separate from milk whey by adding an acid, like vinegar or lemon juice. Because the vinegar or lemon juice are subsequently drained from the curds, these curds don't have a sour taste. :)
I am going to attempt to make this NOW. I will check back in to let you know how this works. ONE question. Can I make ricotta from the leftover whey? A great demonstration. thanks!!
Another interesting question! Typically when I make it, I don't flavor it from the beginning because I use it for both sweet and savory dishes. If someone would be using it for savory dishes exclusively, they could add a little salt to the milk before cooking it. I wait to season it before using it as a filling. You could add salt, pepper, or herbs like dill or parsley for savory dishes. For sweet dishes, it could be flavored with sugar or spices like cinnamon.
can you use skim milk or soy milk? where is the best place to buy cheese cloths? i had a hard time hearing your audio:-) great recpie! and easy to understand loved the video
Hi KerrisChannel1 again, I tried it with skim milk and your right it made less and the taste was off..I like 1% better its a good compromise for me esp coming from a soymilk loving girl and will barely drink skim milk. I must say adding a little salt and lemon helped with the taste too, much more happy with my 2nd batch with the 1% milk, thx
1. heat 2L of milk in Low - medium heat. Heat to 190 degrees or 88 degrees C. 2. Turn off heat and stir in 1/4 cup of white vinegar. Stir for 1 min. Then let it sit for 15 min. 3. gently remove the curd from the way and pour it over cheese cloth in a collindar 4. remove way by squeezing and turning the cheese cloth. Then place on a plate and weigh it down for about 10 min.
For some examples of some sweet dishes it could be used in, there are cheese danishes or cheese strudels. I really need to get back to making videos to show how that could be done! This cheese could be mashed in a sieve and mixed with a touch of cream cheese to make the best sweet cheese filling for pastries :)
Hi! I have seen farmer's cheese made with the juice of a freshly squeezed lemon, but I haven't seen it made with lime. Lime is a little sweeter and less acidic than lemon, but I still think it might work. Perhaps you could try making a half batch to experiment using the lime. Good luck and thanks for the feedback!
Hi! Ricotta is made with a blend of whole milk and heavy cream (and sometimes buttermilk too) so it has a higher fat content than farmer's cheese. It is also not weighed down so it has a finer grain curd. Overall ricotta is creamier than farmer's cheese and can't be crumbled. Hope that helps with the distinction and thanks for the feedback! :)
I have never made cheese before but will try this for sure. I noticed that videos showing how to make mozzerella call for rennet and citric acid. Just wondering why they are not needed for farmers cheese. Could the rennet and citric acid be needed for the texture that mozzerella has?
Hi MSEDUB, I use a oil/candy thermometer that can be purchased online at most large scale retailers. The cheese cloth in this application can't be used again after making the cheese because a little bit of the cheese seeps through the thread of the cloth as the cheese is being pressed, clogging the threads.
Can I use this kind of cheese for Mozarella replacement? Since where I live is almost impossible to get a rennet. I'd like to make a cheese this way and use it for the pizza! Thank you.
+KerrisChannel1 Thank you so much for the easy recipe :) Btw Whey is liquid protein right? So can it be used in another dish instead of being thrown away?
can you make farmers cheese again from the left over milk and vinegar? also if you use whole milk is it sweeter or add a little salt or lemon juice gives it more flavor
the fun thing is, this is the EXACT SAME RECIPE for bio-plastic. If you let the "cheese" dry for days in a shape you like, you have superstrong bioplastic. It becomes so strong, you cannot break most shapes by hand and you will need a hammer!
Wouldn't that be more expensive considering lemon juice is more expensive? Or do you have a lemon tree? If you do, I would try it and post back to us. :)
Hi Jack, this cheese doesn't melt in the same way as mozzarella, unfortunately, so it can't be used as a replacement, but it could be mixed with a blend of mozzarella to make a unique pizza topping.
Skim milk can be used, but it results in less cheese because there is less protein in the milk. I haven't tried it with soy milk, but I'd be worried that the proteins in soy milk wouldn't react the same way as cow milk after adding the vinegar.
