I'm after some new recipes. Are there any gentlemen out there who make their own cottage cheese?

Question

Yes, Michiko - that was my plan all along. Bwaaa-haa-haha-ha-haaaaaa.....

Answer 1

Eeuw! Cottage cheese can now be added to your words that make people cringe list!

Answer 2

I'm not a gentleman but her's my mother's recipe

Cottage Cheese Recipe

INGREDIENTS
.
1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
..
Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
.
Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
.
Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).
.
The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
..
After 20 hours cut the curd into 1/2 inch cubes.
.
Allow the curds to firm up for 15 minutes.
..
Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).
.
Cook for an additional 45 minutes at 110 F (43.5 C).
.
Stir the curds often to prevent them from matting.
.
The curds should have greatly shrunken and sunk to the bottom of the pot.
.
Line a colander with a cheesecloth and drain the curds.
.
Allow the curds to drain for 5 minutes.
.
Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.
.
Drain the curds and place in a bowl.
.
Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
.
Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.

Answer 3

Cottage Cheese Recipe..
.. ..
Also known as pot cheese or farmer's cheese, this type of cheese derived its name from the cottages it was produced in. This cheese tastes great by itself or with fruit added to it right before it is served
.
INGREDIENTS
.
1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
..
Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
.
Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
.
Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).
.
The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
..
After 20 hours cut the curd into 1/2 inch cubes.
.
Allow the curds to firm up for 15 minutes.
..
Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).
.
Cook for an additional 45 minutes at 110 F (43.5 C).
.
Stir the curds often to prevent them from matting.
.
The curds should have greatly shrunken and sunk to the bottom of the pot.
.
Line a colander with a cheesecloth and drain the curds.
.
Allow the curds to drain for 5 minutes.
.
Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.
.
Drain the curds and place in a bowl.
.
Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
.
Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.
. ..

Answer 4

no but cream cheese, buy a tub of greek natural yogurt, tip it into a strainer lined with a j cloth and mix with 1 and1/2 tbspa course sea salt, leave 4 8 hours and luvvly cream cheese, make sure you put the strainer over a pan to catch the excess liquid!

Answer 5

I stood behind a bloke at the footie who was making his own gravy once. Would you like that recipe?

Answer 6

I think you're better off asking teenage boys. I was a prolific cheesemaker at that age.

Answer 7

Gentlemen, if we lose the canestan us ladies can give you a fine supply.

Answer 8

Why go to all that trouble, just buy it