Go to the Recipe: Sous Vide Cottage Cheese
Any tips on how to make it a high protein cottage cheese, like the “Good Culture” commercial Version? It’s often sold out and I would love to have options to try to duplicate it myself.
I had put this recipe in my favorites a while back, but I intend to try it out pretty soon as I have been driving myself insane trying to find no salt added cottage cheese for my mother who is on a sodium restricted diet. Going to make this and add no or little salt to and hope it turns out well.
It's been a real pain in the ass trying to find any of the no salt added cottage cheeses where I live. Plus, this is a pretty damn easy looking recipe.
Hello! Quite difficult if not impossible to get the starter culture and the remet where I live …. Before trial and error, how the process, times and temperatures would be affected with vinegar or lemon juice substitution?
There is a chance. I have been pitching those for years. I would like to make a crock style cheddar at least.
Any chance of seeing recipes for nut based vegan cheeses anytime soon? Tried one and was surprised of how incredibly good it was!
I do not know Caroline but, I am pretty sure you can still make cheese from lactose free milk. Give it a whirl and let us know.
I have a household of people who can’t tolerate lactose. I’ve learned to make lactose-free whipped cream by adding lactase enzyme and waiting a day or so before whipping it. Can I use the same technique to make lactose-free cottage cheese?
Hello Christa, It is an 18L tub. Great for many things! Like, mixing a big batch of kraut or large batch of dough. Don't forget to purchase a lid too.
https://www.breville.com/us/en/parts-accessories/accessories/psc-ftp18.html?sku=PSC-FTP18
How big is the container you have the jars in for sous vide? I've been looking for a safe alternative to my stock pot.
Raw, pasteurized, or non-homogenized milk and preferably organic. The closest to the natural product will deliver the best flavor and results. The more processed it is the less flavor it will have in the end. UHT milk is for longer storage ultimately.
UHT milks are not recommended for culturing milk. Raw or pasteurized and preferably non-homogenized makes the best cheese.
What if it’s ultra pasteurized?
so what kind of milk has to be use. can you list down some alternative as such? thankyou
It is not recommended to use UHT milk for cultures and cheese making. At that point it has just been through so much.
While I haven't gone through he process of making cottage cheese with goats milk I have followed the same process and used the same cultures for making fresh goats cheese with stellar results. Please give it a shot because that sounds fantastic and have never seen it done. Remember if you use raw milk the cultures will need to be reduced by half.
It’s possible to make with goats milk ?
will uht milk work with this?
Thanks, yes that works reliably, although it skips over the wiki popup (although I usually just want to get to the Amazon link anyway!).
I have the best luck when hitting the cart icon opposed the underlined ingredient on Safari. Will pass this info along, seems like a bug, thank you!
There's something wrong with the popup links in the ingredient list (I'm using Safari 16.4 on M1 Mac Air). They only very intermittently work for me. And the Like button results in little hollow red squares not hearts most of the time. Never had these problems on your website until recently. Please let your web person know that they need to test more on Safari (the second most popular browser).
