Information About Cheese And Yogurt

HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l GeneralGeneral o General General HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l Ingredients_MetricIngredients_Metric o Ingredients - Metric Ingredients - Metric HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l Ingredients_AmericanIngredients_American o Ingredients - American Ingredients - American HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l DirectionsDirections o Directions Directions HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l OptionsOptions o Options Options HYPERLINK http//cheeseforum.org/Recipes/Recipe_Cottage.htm l Tricks__TrapsTricks__Traps o Tricks Tricks General This cheese is known by several names from the pot or by the farmer or in the cottage from where it was made. Generally Cottage Cheese is the most popular commercial name and is available in small or large curd sizes. Large curd Cottage Cheese generally uses rennet for coagulation and is slightly more acidic than small curd Cottage Cheese. Commercially available Framers or Pot Cheese is generally a little firmer and drier. Ingredients - Metric 3 liters of fresh cows milk (whole, low-fat, or non-fat). 100 ml of HYPERLINK http//cheeseforum.org/Recipes/Recipe_Mesophilic_Culture.htm homemade Mesophilic Starter Culture or manufactured Mesophilic culture, amount as per manufacturers directions. Rennet of your choice, amount as per package directions or experience. 5-10 ml of non-iodized HYPERLINK http//cheeseforum.org/Making/Salt.htm household salt. Ingredients - American 1 US gallon of fresh cows milk (whole, low-fat, or non-fat). 4 fluid ounces of HYPERLINK http//cheeseforum.org/Recipes/Recipe_Mesophilic_Culture.htm homemade Mesophilic Starter Culture or manufactured