Top Navigation  
 
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
 
Facebook   YouTube   Twitter
 
 
Backwoods Home Magazine, self-reliance, homesteading, off-grid

Features
 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Print Display Ads
 Print Classifieds
 Newsletter
 Letters
 Humor
 Free Stuff
 Recipes
 Home Energy

General Store
 Ordering Info
 Subscriptions
 Kindle Subscriptions
 ePublications
 Anthologies
 Books
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

Advertise
 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 James Kash
 Where We Live
 Behind The Scenes
 Dave on Twitter
Retired Blogs
 Oliver Del Signore
 David Lee
 Energy Questions
 Bramblestitches

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Contact Us/
 Change of Address
 Write For BHM
 Meet The Staff
 Meet The Authors
 Disclaimer and
 Privacy Policy


Retired Features
 Country Moments
 Links
 Feedback
 Radio Show


Link to BHM

Ask Jackie headline


Want to Comment on a blog post? Look for and click on the blue No Comments or # Comments at the end of each post. Please note that Jackie does not respond to questions posted as Comments. Click Below to ask Jackie a question.

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Read the old Ask Jackie Online columns
Read Ask Jackie print columns



Jackie Clay

Q and A: Making cottage cheese and canning bacon

Saturday, May 12th, 2012

Making cottage cheese

I think a while back you gave your recipe for cottage cheese. I’ve checked the archives and your two books but can’t seem to find it. Would you share this recipe again?

Brad Barrie
Strong, Maine

Sure thing, Brad. It’s so easy and we use a lot of cottage cheese.

1 gallon fresh whole milk
1 cup cultured buttermilk
1/4 tsp. liquid rennet or equivalent
1/4 cup cool water

Warm milk to 90 degrees. (I put mine in a large pot, set in the kitchen sink full of hot water.) Mix liquid rennet into cool water. Stir the rennet mixture into milk and let sit for 4-5 hours. Cut the curds in 1/2 inch cubes each way. Let rest for half an hour.

Put the pot on the stove and slowly bring the temperature up to 115 degrees. Hold curds at 115 degrees for 30 minutes. Stir often to keep curds from matting together. After that time, check to see if curds are done by breaking some to see if the center is set or is still custard-like. You may have to cook a little longer if this is the case.

Drain curds into a cheesecloth-lined colander. When drained well, dip bag into warm water to rinse. Drain a few minutes, then rinse with cold water. Drain until it stops dripping — about half an hour.

Add salt to taste. If you want creamed cottage cheese, add cream or milk to achieve the desired consistency. Uncreamed cottage cheese is quite dry. Add chives or fruit for more flavor. — Jackie

Canning bacon

I have read Enola Gay’s article on canned bacon but I have no pressure cooker. I use the old fashion canner when I can so what would be the time for cooking the bacon in the canner? I used it when I can vegetables. Would it be the same timing frame with meats?

Tracey Jones

The article on canned bacon was not mine, but I sure do can bacon. But, sorry, you can’t safely can bacon or any other meat or vegetable in a boiling water bath canner. I know that folks did in the past, and some still do, but it isn’t safe and I can’t recommend it. — Jackie

3 Responses to “Q and A: Making cottage cheese and canning bacon”

  1. Anita Says:

    Hi, I’m sure you meant to mention that the cultured buttermilk, is in with the milk in your cottage cheese recipe. That’s how I would do it, but someone who doesn’t cook a lot may not know.

  2. jackie clay Says:

    Anita,

    Yep, I screwed up. You do add the buttermilk to the warmed milk when you stir in the rennet. Ooops. It happens!

    Jackie

  3. Brad Barrie Says:

    Jackie,

    We made your cottage cheese today and have to say it’s the best we’ve had and a lot easier than most recipes. When you have time how about sharing some of your other cheese recipes. We have 2 milking Nubian goats and an abundance of milk. Just to let you know we added the buttermilk to the cold milk and it worked fine. Will have to try adding the buttermilk when we stir in the rennet.

Leave a Reply

Please DO NOT ask Jackie a question here.
It will not be answered.
Go to the top of the page and use the
"Click here to ask Jackie a question!" link.

 
 


 
 

 
 
 
 
 
Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.