Thursday, April 3, 2014
Home made low fat cottage and cream cheese
Add 2 to 3 tsp sea salt per litre of milk.
We use 7 litres of milk and add 3 Tbs salt.
I use R704 which is a general purpose starter for soft and hard cheeses. This is the same one I use for Feta.
Using a small syringe helps to get this right. It is important to stir while you add this.
I just bought a new supply of rennet and starter (as my old lot had expired months ago). It only cost me $28.50 for the Starter, Rennet and postage. The rennet will last me for two years (at which point it will again have expired and I will buy a new bottle). The starter lasts for many months. Now that we make 2kg of cheese every week I'm not sure exactly how long but we still know it will be many months before we buy again.
I make such a huge batch that I end up filling my strainer and then just leaving it for an hour. Then there is enough space to put the rest in.
Make sure you have enough space under the strainer for the whey to collect. At least a third of the whey will come off within that first hour.
I normally end up doing this between 9 and 10pm (9 doing the first half and then at 10 putting the rest in).
My 7 litres of milk makes about 2kg of cheese.
I use one of these tubs (around 500g) for a double batch of THM Pan breads. I use two of them to make a double batch of THM basic cheesecake which Brendon and I enjoy for breakfast a couple of times a week (the cheesecake freezes really well.)