Cottage Cheese going wrong

Warmed up 2 pints of milk till just before boiling, let it cool for a while, then stirred in 2 tablespons of Lemming Juice.

Didn't separate into curds & whey, more like a panfull of custard

Have I don't something stupid?

 

Are you sure the lemmings were dead Zigs?

 

Well they were just about to jump off a cliff.

 

Mrs Scrungee (who makes Paneer rather than cottage cheese) says you should have used 2.5 tablespoons of lemon juice and returned to the heat for 1 minute, and if that doesn't work add some more lemon juice and return to the heat again and repeat until they separate.

But as mentioned above, this is for soft cheese (rather than cottage cheese) which is then strained through a jelly bag (+ given a bit of a squeeze) and mixed with garlic, black pepper and fresh herbs. It's something we make when we find loads of reduced price milk and we got some 4 pint bottles reduced to 39p each the other day.

Much cheaper than buying the likes of Boursin in the shops. Goats milk (if you don't normally like the flavour, but find some reduced) works really well.

 

Cheers Scrunge, back to the kitchen..............

 

Yes...shouldn't have let it cool Zig...i do it exactley the same as Mrs Scrungee....cor i love curd cheesecakes

 

Scrungee,
can you freeze the finished product?
Jenny

 

If you've get more reduced price milk than you can cope with and have found freezing/defrosting it causes it to separate, turning it into soft cheese using this method is ideal, as the separation process has already started.

Here's a pot of the stuff awaiting addition of aforementioned garlic, pepper & herbs. If the milk is bought at the right price it can be a cheaper alternative to Tartex as something to spread on toast of a morning.

 

Recipe please!

P.S. Mrs Scrungee tells me that the whey can be used in breadmaking

P.P.S. Never tried freezing soft cheese made this way as others experience of freezing soft hasn't been good, nor our experience of freezing home made butter, so milk has been left frozen until required.

 

Many thanks Scrungy.
I have a wicked passion for carrot cake topping made with soft cream cheese.

 

Boiled it up again twice, & lobbed more lemon in, gone a sort of yellow colour.

 

Has it separated Zig......

 

Recipe .....
Nice rich short pastry....
Filling....
8oz...225g curd cheese...
3oz... sugar...
2oz ...currants
1 egg
2oz melted butter
Pinch each of cinnamon and nutmeg....

Mix together and shove in pastry case....bake approx 25 mins....

I like to double the filling for a nice deep tart.... it then takes around 40 mins cooking time

 

you should try some feta cheese in a salad. Quite salty but pleasant.

 

I do Mira&Me, its very nice, like a bit of feta

Its doing something Lolimac, not what i'd call Curds though, more sort of tiny lumps.