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?
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
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?
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