Recette de FROMAGE COTTAGE fait maison qui ne ressemble pas à une soupe aux grumeaux!

Introduction

This tutorial will guide you through the process of making homemade cottage cheese that has a firmer texture, avoiding the common soupy consistency. By following these steps, you'll create a delicious and versatile cheese that can be used in various dishes.

Step 1: Gather Your Ingredients

Before you start, make sure you have all the necessary ingredients:

• 4 liters of whole milk (or skim milk)
• 3/8 teaspoon of aromatic mesophilic culture*
• 1/4 teaspoon of calcium chloride diluted in 1/4 cup non-chlorinated water
• 10 drops of rennet diluted in 1/4 cup non-chlorinated water
• 1/2 teaspoon of salt
• Ice (for cooling)

*For raw milk, use 30% to 50% less culture.

Step 2: Prepare the Milk

1. Heat the Milk

   • Pour the milk into a large pot.
   • Slowly heat the milk to 30°C (86°F) while stirring gently.

2. Add Cultures and Calcium Chloride

   • Sprinkle the mesophilic culture over the milk and let it sit for 5 minutes to rehydrate.
   • Stir in the diluted calcium chloride.

Step 3: Coagulate the Milk

1. Add Rennet

   • Stir in the diluted rennet for about 30 seconds.
   • Stop stirring and let the milk sit undisturbed for 60-90 minutes until it sets and forms a firm curd.

2. Check the Curd

   • The curd should be set and have a clean break when cut with a knife.

Step 4: Cut and Cook the Curd

1. Cut the Curd

   • Cut the curd into 1-inch cubes. Note that cutting them too large will affect the final texture.

2. Cook the Curd

   • Slowly heat the curds to 42°C (108°F) over 30 minutes, stirring gently to prevent them from sticking.

Step 5: Drain the Curds

1. Prepare for Draining

   • Line a colander with cheesecloth and place it over a large bowl.

2. Drain the Curds

   • Pour the curds into the colander to drain the whey. Let it sit for 10-15 minutes.

3. Rinse and Salt the Curds

   • Rinse the curds with cold water to cool them down and to remove excess whey.
   • Stir in the salt.

Step 6: Store the Cottage Cheese

1. Chill the Cheese

   • Place the cottage cheese in a bowl and cover it with ice to cool.

2. Store in the Refrigerator

   • Transfer the cottage cheese to an airtight container and refrigerate. It can be stored for up to a week.

Conclusion

You have successfully made homemade cottage cheese with a firmer texture! Enjoy it in salads, on toast, or as a snack. For variations, consider adding herbs, spices, or fruits. If you're interested in more cheese-making techniques or recipes, check out additional resources or videos on the topic. Happy cheese-making!