What is needed for homemade cottage cheese?
- Chy-Max microbial rennet
- CHN11 mesophilic culture
- Milk - cow's, goat's, sheep's - whatever you have available
How to make homemade cottage cheese?
First we pasteurize the milk. Let's heat it up to 64°C, turn it off and let it stand for half an hour.
After thirty minutes, cool the pot with milk to a temperature of 35-37°C and add the mesophilic culture.
Give it about half the dose recommended for cheese production. Let it ferment for an hour and then add the rennet so that the curd is ready in about 20 hours and let it set quietly at room temperature. Then we cut it into a grid, about 5x5 cm and let it rest for a while. Then carefully transfer to a cloth, where we let the curd drip off.
