Quick Cottage Cheese

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I am super upset with the turnout. I made the "cheese" exactly as instructed and in the end wound up with a hard dry yellow mess, it is nasty and inedible looks and tastes like shards of hard plastic,,......

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This is not true cultured cottage cheese, but makes something like it. If you squeeze it out good, it makes a chewy mozzarella crumble. Once you add the cream, it looks more like cottage cheese. I served it with apple slices and it was delicious, but I also imagine it would be great added to pesto over pasta, or in a lasagna. Oh, and don't try to use the whey. Don't forget about the 3/4 cup vinegar that has been added!

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My best suggestion would be to use skim milk like the recipe calls for instead of whole. I remember watching the episode and Alton was very specific about the milk being skim

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Cut the entire recipe in half. Curd texture was like a very soft mozzarella. This does involve a good bit of work. But, if you are a foodie like I am, you are just playing around in the kitchen anyways.

I can't help but wonder if those complaining about the saltiness used your typical grind (iodized salt an not kosher. Use kosher, and only use half. When making some up for consumption (adding the ? and ?, salt to taste.

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relatively easy to make, easy to eat, tastes good, but I don't know if I'll really "never by cottage cheese again" I just don't think that it was that amazing.

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I would like to make this recipe and was wondering about how long the cottage cheese curds will last in the refrigerator?

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I gave this recipe a try this morning and it turned out perfectly. With the many reviews indicating that it hasn't been turning out as people expect, I was sure to follow the method to the letter. After squeezing out the curd under cold water for 3 minutes I gave it a little taste and couldn't detect a trace of the vinegar. I was able to form the curd into a big ball then crumble into my preferred size into a container. Like many other reviewers I only added 1/2t of salt, but I used a finer grain sea salt and the sodium level was perfect for me. I'll be keeping the curd in a covered container and just transferring single servings to a bowl then adding the milk. I tried my first bowl with a splash of light vanilla soy milk and the flavor was divine. I'm so happy to have found this recipe so that I can now control the fat content, saltiness, and curd size of my cottage cheese. Oh, and I did get a full 2 cup yield out of this. =

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I followed the recipe exactly except I heated to more like 130 by accident. I didn't stir it for a full 2 min, probably not quite one. I don't know if that had anything to do with it but my curds were very small, more like ricotta. The cream was completely absorbed and the finish product was like thick salty ricotta. Any thoughts as to why? It still tasted good but my kids wouldn't eat it because it looked "funny".

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A previous reviewer stated that they tried to make ricotta from the whey. Your inability to do this has nothing to do with the altitude but more importantly the method in which you made the "Curds and Whey." In this method you can?t make ricotta because you've already precipitated all the albumin protein the milk has using acid (white vinegar and heat and therefore there is no remaining whey to make whey Ricotta. If you had the whey from a traditional form of cheese making there would be enough remaining albumin to yield ricotta cheese.

This whey however, is still full of protein and can be used for other things. It is especially good for slow rising breads like A.B.?s pizza dough recipe. It added a lot of flavor to the resulting crust. Here is the recipe.

http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

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I recently learned to make paneer for Indian recipes and this is the same, except for lemon juice instead of vinegar. I used whole milk instead of skim, and once it is drained and rinsed, you can press it under a heavy pan and then cut it into cubes after it cools. Once cubed, it can be fried and will brown without melting. It can be used as the protein in vegetarian dishes or to replace meat in other dishes. It is similar to tofu but I think it has a more pleasant texture and taste. It also freezes well. It looks as if the only difference is breaking up the curd and mixing with half-and-half to soften it, rather than pressing and draining it to make it more solid. The real key is to rinse it very well to get all of the acid out.