Outside Temperature: 9°C – 21°C
Indoor Temperature: 23oC
Recipe: Crème Fraîche Cottage Cheese
Start to Finish: 5 hours
- 4l Homogenized Pasteurized Cow’s Milk
- 3/8 tsp. Flora Danica starter culture powder
- ¼ tsp. liquid calcium chloride diluted in ¼ cup non-chlorinated (spring) water
- ¼ tsp. liquid Vegetarian Rennet diluted in ¼ cup non-chlorinated (spring) water
- 1 tsp. Cheese salt
- 250g crème fraiche (store bought)
- 1:30 pm: Sterilized scooping spoon, pipet, glass cup measure, small glass bowl, milk thermometer and 4l cheese vat with 2 caps of Iodophor solution in 4l of water.
- 1:43 pm: Filled the cheese vat with the 4 liters of cow’s milk. Measured the temperature to discover it was at 13oC. Slowly increased the temperature by putting it in bain-marie and monitored the temperature:
- T0 (1:43) – 13oC
- T1 (1:47) – 14oC
- T2 (1:51) – 18oC
- T3 (1:55) – 22oC: Reached desired temperature
- 1:55 pm: Added the culture and let it rehydrate for 5 minute, stirred with up and down movements – 20 strokes. Added the Calcium Chloride and stirred with up and down movements – 20 strokes. Added the Rennet and stirred with up and down movements – 20 strokes.
- 2:00 pm: Removed the cheese mixture from the bain-marie, covered and let ir rest for 3 – 4 hours.
- 5:20 pm: Sterilized scooping spoon, silicone spatula, cheese knife, one butter muslin, containers to put cheese and milk thermometer with 2 caps of Iodophor solution in 4l of water.
- 5:30 pm: Verified that the curd formed well (clean cut). Cut the curd in 3/4 -inch squares. Allowed it to rest for 5 minutes.
- 5:40 pm: Put the cheese mixture back in bain-marie and heated whey to reach 46oC.
- T0 (5:40) – 28oC
- T1 (5:45) – 29oC
- T2 (5:50) – 36oC
- T3 (5:55) – 46oC: Reached desired temperature
- 5:55 pm: Gently stirred the curds and allowed it to rest for 5 minutes. Lined a colander with the butter muslin, transferred the curds to the muslin with a slotted spoon. Put the colander in a cold-water (18oC) bath to stop curds from further cooking/expelling whey. Removed from cold bath, hung and let it drain for 15 minutes.
- 6:10 pm: During the last 5 minutes of the draining, twisted the bag to expel more whey.
- 6:15 pm: Placed the cheese into a container, spreading out the cheese. Added the salt and mixed to distribute it evenly. Folded the crème fraiche in slowly. Divided into smaller pots and put it in the refrigerator.
Notes on the Process:
Noticed that the recipe did not call for hanging the butter muslin and/or squeezing it to remove whey.
I am also not sure about the times related to the warming of the whey, the recipe said it should be 40 minutes; I did it in 15 minutes. Should revise this part next time.
The amount of cheese made was also excessive. Next time, do half the recipe.
I noticed that MA11 is also more appropriate for Cottage. I’m starting to question a few things about some of the cheese making reference I have.
Very tasty, but not tangy enough to be a “real cottage cheese”. Will try to use a different recipe next time.