Cottage Cheese going wrong

I reckon you may have got it Zig....need to strain through the muslin...thing is 2 pints of milk doesn't go far so only expect a tiddy amount

 

Ahh, might leave it for a bit longer, see if it does anything else. Times like this when I miss the mrs, no need for lemon juice there, all she had to do was look at it.

 

Cheese has come

 

What ya gonna do with it now then?

 

Mixed in Garlic purée, salt & pepper, just had some on toast

 

And how does it compare with Tesco Boursin with garlic and herbs @ £2.20 for 150g?

 

Mines drier than that, very crumbly, but not bad.

I did squeeze all the buttermilk out, should I have left some in to make it stick together?

 

If you don't eat it quick it goes sour when it's not 'drained'....make a curd cheese cake ...it'll be gorge ..the butter milk makes lovely scones too

 

I had a feeling it would Loli. Might give that a go then

Buttermilk has been out of the fridge all day though.

 

Yes, that's a mistake that many (most?) people make first time. Mrs Scrungee suggests adding either a small amount of lemon juice and/or olive oil to moisten it.

You should have retained all the whey to use in baking, especially scones, as you could have added some back to achieve the desired consistency.

Just off to remind Mrs Scrungee that she can make scones in her new Remoska .............

 

Still got it

Making Scones in a Kate Bush video? Like it

 

Well done, Zigs

 

We crossed posts on that!

Mrs Scrungee has reminded me of another of her home made cheeses - Labna (AKA Labneh), which is made from yoghurt (but you can make your own yoghurt from cheapo reduced milk).

 

I've just been handed a clipping from 'The Telegraph' with a recipe for homemade mozzarella, which is this one I've now found online http://www.telegraph.co.uk/foodanddrink/recipes/9596720/Homemade-mozzarella-recipe.html which is something previously untried, but something Mrs Scrungee is eager to try.