kilikini wrote:
> "Reg" > wrote in message
> . ..
>
>>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.
>>>
>>>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?
>>
>>It's a whole new world. Fresh cheeses are easy to make and are so
>>much better than what's available in stores, at least in my area.
>>Aged cheeses are a little more work but they're worth it as well.
>>
>>One piece of advice I would have is to avoid ultra pasteurized (AKA
>>UHT, or ultra high temperature) milk products if at all possible. The
>>difference in flavor in the end product is noticeable. UHT processing
>>diminishes some of the more subtle flavors. I've settled on a non-UHT
>>brand called Clover Stornetta.
>>
>>Good luck with the mozzarella, too. The results are great and it's fun
>>to make.
>>
>
>
> This is making me want to try! How do you regulate curd size in the cottage
> cheese? Both my husband and I love large curd (yes, cringe people <g>).
>
> kili
>
>
I didn't regulate it, I did stir during cooking. I presume more or less
stirring will give different result. My curds were about the same size
as the stuff from the store.