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Wednesday, 26 April 2017

Learning To Make Cottage Cheese

When visiting friends who own a dairy farm in Botswana recently, my friend Louise agreed to share some of her cheese-making tips with me. In today's blog, I show you how she makes cottage cheese. This is so easy that you can effortlessly do this at home as well.


You can use any milk, but the milk Louise used was fresh from the farm, unpasteurized and untreated.


Allow the milk to sour at room temperature. This may take a day or two, depending on the weather. If it is really thick and sour, you will be able to draw lines in it with a knife. That is when it is ready.


Strain the curdled milk through cheesecloth. This will allow the whey to drip through, while the milk solids will remain in the cloth.


Hang the cheesecloth out in order to keep straining the curdled milk. You can keep this in the fridge overnight, or leave it out if you prefer a more sour cottage cheese.


The next day, you can lift the strained milk solids out.


It should now have the appearance of cottage cheese.


Transfer the cheese to a mixing bowl.


You can add any salt of your choice. Be careful not to add too much salt.


Mix the salt into the cheese. You could also add chives, or other flavourants, if you wish.


Your cottage cheese is now ready to be enjoyed. If you prefer smooth cottage cheese, you can simply put it through a blender. Enjoy!


Marietjie Uys (Miekie) is a published author. You can buy the books here:
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