~patches~ wrote:
> jake wrote:
>
>> I just made it (simmer milk with a splash a vinegar, drain when it
>> curdles). It tastes different from the 2 store brands I know, but it
>> tastes good. Much cheaper than buying it, too. And I suppose I could
>> add flavors before heating it, letting them infuse beforehand. Spices,
>> herbs, vanilla, all worth a try.
>
>
> How much and what kind of milk did you use? Cottage cheese is a comfort
> food for me.

I used maybe two thirds of a liter of milk'(0%, UHT), whcih yielded
around 100 grmas of very dry cheese ( I think I overdrained it).
Vinegar: around a tablespoon. These numbersare estimates, though.
>
>>
>> It has made me want to make my own ricotta and mozzarella. I've looked
>> up how to do it, but it means I'll have to buy a suitable thermometer
>> and cheese cloth.And rennet, ti seems. But I will when I get a chance.
>>
>> Isn't it fascinating that some cheeses are so easy to make you can
>> easily do it at home?
>
>
> Have you tried making your own yogurt. It's easy to do too.

Nope, I havent. I'm interesetd in it, but temperaure maintenance sounds
liek a drag and I won't buy a machine I'd use only occasionally and that
would block part of my limited storage space the rest of the time.ogf