One of the disadvantages of living in the country is that stuff on the grocery shelves of the small stores doesn’t turn over as quickly as in the city. I forgot this and bought a 4 litre (about a gallon) of whole milk last week and yesterday I noticed a strong flavour to it. I don’t exactly drink a lot of the stuff. A gallon of milk lasts about a month. I just assumed that the stronger flavour was the taste milk gets when cows are moved from feed to pasture, which occurs about this time of year around here.
This morning when I poured milk into my coffee it went all lumpy. I checked the milk and found it was thickish almost lumpy in texture. It was not sour smelling yet but soon would be. I checked the expiration date and found it was set to expire today. Dang it! My mistake. Now back on the farm we rarely had sour milk because the one of homes we shared with was full of teenagers who drank it as fast as it was milked out of our three family milk cow. However, the odd time we did have sour milk, we made it into cakes and assorted other sweet things. Hubby dearest and I struggle to maintain our weight at a healthy level so the last thing I wanted to do was make naughty, fat layering foods like cakes and biscuits. Cottage chess on the other hand is one of our staple snack foods.
I did some reading on line and I decided to try my hand at cottage cheese. I read up on making both riccotta and cottage cheese. There is a whole lot of stuff on line about how store bought milk is pasteurized and you can’t do anything with it if it sours and you have to just throw it out. You can only do this kind of thing with fresh raw whole milk. If you try to start with store bought milk you end will end up spending the next three or four days sick from ghastly manufacturing caused bugs. I guess you can’t believe everything you read on line.
I poured the slightly lumpy milk into my crock pot and stirred in a couple of tablespoons of yogourt and then left it alone set on high. I finished up my morning coffee with almond soy milk, checked my email and then looked at the pot. The picture above is what I found. The liquid stuff was just boiling around the edges of the pot.
I turned the crock pot to low and then went and did some cleaning and had a shower. When I got out, still wet from the shower, I separated off the curds and set them in a cloth to drain.
Hubby dearest and I both tasted the cheese. It is a lovely soft texture, white, spreadable, about like ricotta with just a bit more of a ricotta tang than like cottage cheese taste. So I am not sure if I made ricotta or cottage cheese or something in between. It’s very tasty. The whey smells clean and faintly like yogurt.
The amount of cheese I got, about two cups solid, is worth a little more than the same amount as the milk I lost assuming it is cottage cheese. So much for those who say pasteurized milk can’t be used to make cheese. I’ll put in an update on the post if we get violently ill as the raw milk fans claim we will, but I don’t think we will.