Q and A: Planting beans late, Canning meat, and Canning vegetable soup — 3 Comments

  1. Carolyn,

    If you use store milk, add 1/8 tsp calcium chloride, dissolved in 1/4 C cool water in addition to the rest of the ingredients. Homogenized milk does not make a firm curd, so you add the calcium chloride to get it. You may also have to add up to twice the amount of rennet to get a good curd.


  2. Re the cottage cheese: Would I make the cottage cheese exactly the same way with store bought milk? I don’t have access to fresh milk.

    I am assuming that you start with a gallon of milk?