Congratulations for conquering your nemesis, Gavin. Just wondering about the cream added before serving, as to what percentage the butterfat was? In Canada we would typically have a choice of 10% ("half-and-half"), 18% ("coffee cream" or "table cream"), and 36% ("whipping cream").
@GavinWebber
Жыл бұрын
I believe it was about 36% fat. Quite thick.
@PatriciaGauci
Жыл бұрын
@@GavinWebber Yum!!!
@feona2
Жыл бұрын
That’s amazing you know the percentages. I’ve never seen them
@urouroniwa
Жыл бұрын
Like a lot of simple cheese, cottage cheese can be quite deep. In case you are interested, there's a bit of a trick for achieving great texture in large curd cottage cheese. This style of cheese (and a couple of others) is built around the difference in the way milk curdles due to rennet and the way it curdles due to acid. When milk curdles due to rennet, the the chymosin enzyme cuts away the kappa-casein from the outside of the casein protein bundles (called micelles). This allows it to bind to dissolved calcium and build up a matrix of casein micelles glued together with calcium. When milk curdles due to acid, it reduces the overall charge on the micelles to zero. Ordinarily the micelles have a charge, which keeps them all separated from each other and sticking close to the water molecules. As the pH goes down, they lose that affinity for water and also lose the repulsion they have with each other. The result is that they will mechanically stick together kind of like sand particles in a sand castle. They also push the water out from between each micelle. The trick for great cottage cheese is to form the curds with rennet and then acidify the curds until it hits the point at which it actively pushes water out (the point at which curds would form due to acid). The pH where this happens depends on the temperature. At room temperature it's about 4.7 and at 50 C it's at a pH of 5.1 or 5.2 (I always forget exactly what pH this happens at at different temperatures and it's hard to find a good graph of it -- if you have a pH meter you can measure it yourself by heating milk to 50 C, then adding enough acid to form curds. Then measure the pH). This is the trick for large curd cottage cheese (and a few other cheeses). You want to form that curd and then you want to slowly heat the the curd, acidifying it and finally hitting the right acidity and texture depending on the final temperature you are choosing. You could potentially go as high as 55 C, which would give you the right texture at a final pH of about 5.3, or go to about 45 C which will give you the correct texture at a lower pH (down about 5.0). It just depends on how you like your cheese. There are a couple of things to keep in mind, though. First, I think it's generally a mistake to use only a mesophilic culture for large curd cottage cheese. You want to use a farmhouse culture that include a thermophilic component. Something like MA4000 would be perfect, but you can also mix a mesophilic culture and a thermophilic culture. The reason for using that kind of culture is probably obvious at this point: you need to keep lowering the pH as you are increasing the temp. Whether you *need* it or not really depends on the mesophilic culture and the speed that you are increasing the temp. Some cultures will survive quite a long time at higher temps. Also if you spend significant time (a couple of hours) below 40 C, you'll be getting down to the right pH. However with a thermophilic culture, it will be speeding up as it's heating up and that will help you a lot. Obviously you want significant acidification at low temps, though, because you want those buttery notes from the mesophilic culture. It's an art. It's also important not to stir too much. It takes quite a long time to get to the right pH to hit the best texture for cottage cheese. If you stir, you'll have very small curds. You just want to keep them from matting. So just an occasional single stir every 5 minutes or so is fine. Finally, the question is when to stop. You can use a pH meter to help you, but the old school traditional way is to wait until you can take curd out of the vat and literally bounce it on the counter. You just toss it down and it should bounce up and inch or two rather than splatting on the counter. This means that you've hit the right pH because it's the only time that the water will get forced out of the curd enough to give you that texture. I hope you found that interesting. I love these fresh cheeses because they are often incredibly deep with near infinite ways to improve.
@andresonate4507
10 ай бұрын
Great information. Thank you!
@anthonyatkinson4580
Ай бұрын
You can tell when someone knows what they're talking about, as I can here. I usually use meso aroma B, but I may try MA4002 next time based on this! As per Margaret Peters' self-published "The Cheesemaker's Manual", I have been using 1.25ml single-strength rennet and letting it coagulate and ripen simultaneously at my room temp of about 75⁰F for 6 hours and then cut and go into cooking the curd. I find it works pretty well. She does call for raising the temp by 5⁰F every 5 minutes until 113⁰F, but I'm wondering now if slowing that down to maybe raising every 10 minutes would be beneficial for the further pH decrease with the thermophile added. I suppose I'd have to play around with the cook timing. I wonder if a combination of meso aroma B and something like STH or TM81 would be even better than the MA4002.
@markdonnelly1913
Жыл бұрын
I do love the fact that you have mastered so many complex cheeses, and had success with experiments like your Vegemite cheese, yet success at the relatively simple cottage cheese has (until now) eluded you. Well done, it looked great.
@GavinWebber
Жыл бұрын
Thanks so much!
@a_pet_rock
Жыл бұрын
This is really fascinating! Most of the cottage cheese recipes I've seen just use high heat with vinegar or lemon juice. I don't think I've ever seen it done with cultures and rennet before.
@serenity9633
Жыл бұрын
I just came in the house to cool off and sit down for a minute after adjusting the fences all morning in the goat pen in preparation for fall breeding season and to separate kids from does so I can get a bit more milk for cheese making. It's sweltering out there and your short video was a great reminder for me why I do all this work. Thanks for the entertainment, the recipe and the inspiration. Now, back out in the sun to finish... Have a good day!
@SaintCurmudgeon
Жыл бұрын
I like this version. However, I think I’d use cultured cream or substitute a little buttermilk for the cream, in order to get a bit of tangy flavor,
@davidhalldurham
Жыл бұрын
That's a great idea!
@jimduffy9773
Жыл бұрын
I was amazed at the thickness of the cream used for dressing. Another great tutorial!
@Losttoanyreason
Жыл бұрын
Thats the cream on top of the cream. We used to get fresh milk from a farmer and it was in one of them big glass jars like they put picked eggs or pig feet in and that cream would actually separate into three layers. milk in th elowerst the lighter cream in the middle and the heavy cream on top. The lighter cream in the middle was perfect for coffee and the heaviest perfect for whipping.
@GavinWebber
Жыл бұрын
Thanks so much 😊
@SageandStoneHomestead
Жыл бұрын
I'm BAD with names and I wanted you to know, every time I need to find your channel I type in "Curd Nerd" and you pop right up! Hahah ♥
@dunshireranchhomestead5713
11 ай бұрын
We make cottage cheese with our buttermilk or clabber and rennet - always turns out great! To make it creamy and tangy, we “dress it” by adding in buttermilk after that chill in the fridge.
@y2k4ed
4 ай бұрын
I finished making the cottage cheese and now I refrigerate it. It tastes awesome. It will go very well with sugar and cinnamon and in crepes. Thank you so very much. 😅
@suferick778
Жыл бұрын
Nks for this Gavin; I too have had failures in this arwa. Just a small nigglr: the Cyclops apoears in the Odyssey
@GavinWebber
Жыл бұрын
Oops.
@otavioborges
6 ай бұрын
Fiddlesticks! Results were awesome. Thanks Gavin, keep cheesing.
@joejacobs4923
Жыл бұрын
my great-grandmother would add a little buttermilk with the cream to her cottage cheese. this brings back memories of my early childhood.
@laugebylovnielsen8777
Жыл бұрын
Gavin look like he is about to start sining the great Emo hit. i love.
@emdeejay7432
11 ай бұрын
Do you mean elmo?
@sampodhorsky178
Жыл бұрын
Congratulations! You beat your "Nemesis"! Thank you sir for a great video, great relax
@crishope7021
4 ай бұрын
This gives me hope!! Cottage cheese keeps kicking my butt!! Looks amazing
@jaegrant6441
5 ай бұрын
I love using cottage cheese on pancakes with canned peaches, blueberries, and maple syrup
@mariannecormier3021
Жыл бұрын
i love cottage cheese with peaches
@mikesmicroshop4385
Жыл бұрын
I add the cream before I put it in the fridge, it prevents it from matting up and you can mix it in easier.
@GavinWebber
Жыл бұрын
Great tip!
@pamelalandrum82
3 ай бұрын
Thank you that cottage cheese looks wonderful. I made cottage cheese with some 4% milk, that I didn’t want to go bad. It was only a half a gallon, and I didn’t have any cultures to put in it. I just used lemon juice to bring the curds up… and I didn’t have any cream to dress it, so I used plain whole milk, Greek yogurt… it was absolutely delicious. I ate it with mung bean salad, and it was just delicious a perfect pair for any savory foods.
@GavinWebber
3 ай бұрын
Great job!
@classicallpvault8251
Жыл бұрын
Your channel is really inspiring. Got a hold of a second hand wine fridge which can perfectly function as a cheese fridge given its temp range and am aging a Stilton Blue in there as we speak.
@y2k4ed
4 ай бұрын
I made this yesterday. I will add the cream today. I can’t say if it will be better than HP Hood but I am confident that it will be delicious in blintzes and crepes as a filler. 😅
@carolavant3778
Жыл бұрын
Looks amazing, Gavin! I LOVE cottage cheese!
@maxwiz71
Жыл бұрын
Looks delicious. I like cottage cheese with a good handful of finely chopped chives stirred through. Really sets it off.
@HBrooks
Жыл бұрын
sounds tasty, so i'll give this a go tomorrow as i've been looking for a diff cheese to make. a little stir-intensive but that's the process to make great cheese
@WillPellKB926
Жыл бұрын
Conquered!! Congratulations.
@MrVinnyboombottz
Жыл бұрын
Great job on your success. Never give up.❤
@BellydancerMaliha
2 ай бұрын
This looks amazing! And you make it look so easy. ❤
@GavinWebber
2 ай бұрын
Thank you! 😊
@carolinepark4033
4 ай бұрын
Looks fabulous.
@lakemarkel7384
6 ай бұрын
Awesome video! Very well done
@notapplicable430
Жыл бұрын
Absolutely love cottage cheese. Will make some very soon. This looks so good.
@janniewatson3302
Жыл бұрын
Love cottage cheese on salads in the summer.
@MrCinculator
7 ай бұрын
The best Cottage Cheese recipe so far in my opinion. Thanks, Gavin.
@GavinWebber
7 ай бұрын
Wow, thanks!
@pcharliep61
Жыл бұрын
Hi Gavin, so glad to see to you beat this cheese, funny I always thought that it would have been one of the easier cheeses to make !! go figure . cheers 👍👍👍👍😁😁
@fincarosa6767
Жыл бұрын
Nice on tackling this!! I've always dried mine out for sevrral hours before adding cream. But the refrigerator method seems to have replaced this step. Going to try your method!! ❤ 🧀
@iamcoolalot
Жыл бұрын
i LOVE cottage cheese but i've never had it homemade, only store bought. i can't imagine how much better it is.
@jaegrant6441
5 ай бұрын
Just saw, from 4 days ago Country Life Vlog, them makimg cottage cheese from milk set with yoghurt. Thought it was bs, so came to Gavin. And both recipes I've watched so far have followed the same methods otjer than setting culture
@user-mw9up8mm6y
8 ай бұрын
From india❤ really found this vedio very interesting .
@That_Kiwi_Geye
Жыл бұрын
Another great vid Gavin. Looks easy, will have to try as I love cottage cheese. Have you got a link for your water bath heater?
@purpleldv966
Жыл бұрын
This cheese goes well with polenta. Enjoy!
@johnworstkimbowa1898
3 ай бұрын
Very nice work
@GavinWebber
3 ай бұрын
Thank you! Cheers!
@hollywinsman9464
Жыл бұрын
It looks so good.
@tinadesroche8159
5 ай бұрын
I’ve only ever made cottage cheeses from raw goat milk using a clabber to ferment. This might be fun to try.😊
@GavinWebber
5 ай бұрын
Hope you enjoy
@jasonparker5171
Жыл бұрын
Hi Gavin Thank you for your vid, I will be trying to make this. We love cottage cheese
@GavinWebber
Жыл бұрын
It's so good!
@jasonparker5171
Жыл бұрын
👍👍👍👍
@scottw2317
Жыл бұрын
congrats on finally getting this done. probably a bit high in fat for chat I needed cottage cheese for (I found a brand that uses no gum/emulsifiers though) which is cottage cheese bread which is just cottage cheese egg white powder and water.
@Warbler36
Жыл бұрын
“Daisy” brand has no additives.
@Dam1911
Жыл бұрын
I thought it was popcorn lol it looks good
@y2k4ed
4 ай бұрын
The cottage cheese that I used to be able to purchase in the grocery store must be close to 20% cream. I see what my cottage cheese is like and it’s great. I suspect that store bought is curd mixed into cream rather than cream mixed into curd.
@michaelmika2568
Жыл бұрын
On to the next!!
@maddmaxx6730
Жыл бұрын
Cottage cheese and fresh tomatoes 🍅 is awesome
@vk33771
Жыл бұрын
My one and only attempt did not turn out well. I will definitely try your version.
@persnikitty3570
Жыл бұрын
With smartphones or touch tablets, be sure to give them a vinegar wipe every now and again, especially if you're going between that surface, and curd stirring. We're already bringing milk to an unsafe temperature, adding extra bacteria and keeping that primordial stew at that temp or higher for extended times: there's no need to add something extra to the mix.
@WhoisMichelleCollie
Жыл бұрын
Doesn't that make you feel a conquer whoo hoo!! I know that feeling. congrats now my turn to make some instead of paying 5.00 usd here.
@William14094
Жыл бұрын
I thought you were supposed to be delivering presents instead. Ms. Claus can make the cottage cheese 🙂
@heidisnow
Жыл бұрын
Woo-hoo! Congrats on making a successful batch!
@euclidYT
9 ай бұрын
Gonna share this with my Grandma, she likes to use Cottage Cheese in her Salads
@KalijahAnderson
9 ай бұрын
You got here because of the meme post, didn't you? That's how I'm here.
@LisaB_at_Pine_Ridge
Жыл бұрын
So excited to try this as I’ve not been able to master a good cottage cheese yet. Question: I’m wondering why mesophilic culture when you heat the curds to a pretty high temp. Is that not too high for mesophilic cultures?
@GavinWebber
Жыл бұрын
The Meso is to help acidify the milk and get a better curd set with the rennet. As it is a fresh cheese, it doesn't matter. The curds are cooked to that high temp so it is firm on the outside and moist on the inside.
@CookinWithSquirrl
Жыл бұрын
Well done, sir! Congrats on defeating your nemesis.
@madhisathya2766
Жыл бұрын
That was so pleasant to watch , the process was so engaging. But as per my knowledge, people in South Asian countries especially India and Pakistan have a dish called Paneer , which is just a by product of adding vinegar or lime solution to milk to seperate the milk solids. I'm wondering if that's cottage cheese as well ??
@matthewb8229
Жыл бұрын
I absolutely adore cottage cheese! I haven't watched the video yet, and I'm hoping this will be simple enough to give me a reason to not buy store made.
@kathyf8910
Жыл бұрын
I only waited for a milky break, cut, then let them heal for a while. They develop soft, creamy, curds, lighter to the tooth.
@tiffanyroberts9460
Жыл бұрын
I would love to try to make cottage cheese some day, it looks to be pretty simple. I like cottage cheese, but the stuff you buy in the grocery store isn't very flavorful.
@peglamphier4745
Жыл бұрын
My 'nemesis cheese' (I love that phrase!) is Mozz. I bought a Ph meter, followed yours and other recipes/techniques, and still, no love from Mozz. I'm glad you conquered your nemesis.... perhaps one day I shall do the like.
@Losttoanyreason
Жыл бұрын
You finally defeated the enemy! 👍 Not my cup of tea but I sure bet my Daddy would have went to town and chowed down on that with a vengence🤣. He loved cottage cheese🥰. I'm watching you and wondering to myself why you are wearing a flannel shirt and gloves. Then it dawned on me that it's winter "down thar" in upsidedownland, Doh!!!
@GavinWebber
Жыл бұрын
You got that right! Blooming freezing down under
@dopeylindstrom2236
9 ай бұрын
Half a teaspoon. pours a teaspoon extra on top and whatever that missed or spilled over spoon.
@thehistoricalhomesteader5415
14 күн бұрын
Hey Gavin! What brand of water heater are you using? This would solve all my issues! And it looks like it’s very customizable
@GavinWebber
13 күн бұрын
Here you go. I wrote a blog post about it. www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
@flowergranny3218
10 ай бұрын
My favorite way to eat cottage cheese is with pears or peaches.
@kingboarhog
Жыл бұрын
The very first cheese I made was cottage cheese. Very different process. I heated the milk, added the Rennet and allowed the curds to set for 12 hours before cutting and draining. The curds were so well set, there was no chance of error.
@scrane5500
Ай бұрын
Will this work with a plant based milk as I have a family history of Cancer I need to avoid the estrogen and BLV in dairy? Thanks for posting
@GavinWebber
Ай бұрын
No, probably not. Plant based milks will not coagulate with rennet
@user-ww5lp5qx2w
7 ай бұрын
Good morning Gavin, I'm excited in trying the your recipe of cottage cheese, I bought myself a sous vide and i want to use it to make cheese. But how do you use it to raise the temperature of the curds over a period of 90 minutes? Do I enter the temperature of 46 C / 114.8 F right away?
@GavinWebber
7 ай бұрын
Slowly increase the temperature on the sous vide during the 90 minutes.
@boaxite
Жыл бұрын
Hello sir, can you make a video on how to make sour cream ? Your reply is highly appreciated
@patrickdurham8393
Жыл бұрын
Could you have done something with the whey?
@GavinWebber
Жыл бұрын
Yes, I could have, but I already had some
@user-tl3ko9dt8j
10 ай бұрын
What type of sous-vide equipment are you using here?
@GavinWebber
10 ай бұрын
Learn more in this blog post I wrote; www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
@wearemany73
Жыл бұрын
This is the one we’ve heard so much about, let’s see what happens…🤔
@dreyhawk
10 ай бұрын
I love cottage cheese! I didn't know you could do sous vide in the sink like that! Do you have links for the sous vide machine and the pot you used?
@GavinWebber
10 ай бұрын
Yes, here is the model I use and why I use it; www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
@jewellhershey
9 ай бұрын
I love your videos but, Gosh! I wish you wouldn’t bang your metal spoon on the rim of your glass dish. Puh-Leeze use another utensil to scrape it off-maybe a silicone spatula. I would hate for you to end up with glass chips in your beautiful cottage cheese. ❤️
@i9koob
9 ай бұрын
does it have the same nutricional fact as the industrial one?
@GavinWebber
9 ай бұрын
Yes, I suppose it is.
@janeparrett8601
4 ай бұрын
I want to make cancoillette at home but it looks like I need metton affine first. Do you have a source for that or can you advise me on making it myself. I live in Florida and cannot find a source. Thanks
@GavinWebber
3 ай бұрын
Sorry I've scoured the interwebs and can't find an English translation for Metton Affine
@janeparrett8601
3 ай бұрын
@@GavinWebber That s ok. Nobody knows what it is here in the US. Thanks anyway.
@backpackmatt
10 ай бұрын
You're my Cheese Guru! ♥ #gavinwebber #cheese #guru #cheeseguru
@johnkap5740
5 ай бұрын
Hi, great video! What percentage of fat was that milk? 3%?
@GavinWebber
5 ай бұрын
3.8%
@tracypoynton571
2 ай бұрын
What is the name of that heating element and were to buy one
@GavinWebber
Ай бұрын
It is a precision cooker. The one I use is an Inkbird ISV-200W Wi-Fi Precision. Cooker Here is a link to a blog post I wrote about it. www.littlegreencheese.com/2022/08/difficulty-heating-milk-for-cheesemaking.html
@johnkap5740
5 ай бұрын
Also, what do they add calcium chloride to cheese?
@GavinWebber
5 ай бұрын
To add back soluble Calcium lost during pasteurisation process.
@fetusfeet
Жыл бұрын
Hi. I love your videos. I have read that Australian tsp and tbsp are slightly different from the ones in U.S. Is there truth to that and if so could you clarify your measurements please? The difference in the tbsp could be 25% and I feel like that could cause some of the failures with your recipes I've had. Thanks.
@GavinWebber
Жыл бұрын
I use standard US spoons. 1 Tablespoon = 15mL, 1 tsp = 5mL, 1/2 tsp = 2.5mL. etc
@fetusfeet
Жыл бұрын
@@GavinWebber Thank you so much for the clarification. I guess I'll just have to try again.
@theageofhypocrisee
5 ай бұрын
Whats the tool that he using to heat the water in the sink?
@GavinWebber
5 ай бұрын
kzitem.info/news/bejne/1np5uoiAo4ibrIY
@theageofhypocrisee
5 ай бұрын
@@GavinWebber thank you very much
@AONM52
Жыл бұрын
Commercial cottage cheese is tangy here in the USA. How was yours?
@GavinWebber
Жыл бұрын
No, smooth and creamy
@Ahnidras
Жыл бұрын
All I want is the recipe for that parmesan Reggiano that got DMCA or something
@GavinWebber
Жыл бұрын
Check out my books, they contain all my recipes; courses.littlegreenworkshops.com.au/
@silentstormstudio4782
4 ай бұрын
since you used renet will it not melt ?
@GavinWebber
4 ай бұрын
Cottage cheese tends not to melt due to the lack of fat and high acidity. Using rennet has nothing to do with the meltablity of cheese.
@silentstormstudio4782
4 ай бұрын
@@GavinWebber I thought they made cottage cheese with lemon/vinegar .how do they make the melting cheese differently then ?
@sdspivey
Жыл бұрын
Considering how much calcium is in the cheese you eat, you must have the strongest bones in the country.
@louisebrisley8747
Жыл бұрын
curd nerd for lye
@lemonkitty8320
Жыл бұрын
👏👏👏🎉🥳
@emilywong4601
Жыл бұрын
lemon juice or vinegar works just fine.
@GavinWebber
Жыл бұрын
I disagree. Too rubbery
@futuristictechnology..531
8 ай бұрын
heat milk on pan and then add vinger your cottege cheese ready in 10 minutes waht are you doing 🤣🤣🤣🤣it is very simple recipe you make tuff
@GavinWebber
8 ай бұрын
You know nothing Jon Snow
@jasonjjordan1075
Жыл бұрын
HoRay!!
@hyfy-tr2jy
Жыл бұрын
i would be far more careful in measuring out that cream in the spoon you just had in the cottage cheese. I would think, based on the way you measured and scraped the spoon you just inoculated your cream with live culture
@GavinWebber
Жыл бұрын
Which is fine because later that day, I turned the cream into Crème fraîche
@Chino-Kafu
Жыл бұрын
You lost me at stir every 5 minutes 😂. To much ADHD in my blood.😂
@steveday4797
Жыл бұрын
Having been force fed cottage cheese as kids every time my mum went on a diet, which was often. We all have a complete aversion to the stuff 🤮🤮
@FVWhimsy2010
Жыл бұрын
I cut fats from other non-nutritional filler foods...especially starches. Meats, poultry and dairy, no.
@DaveTugwell
Жыл бұрын
huh
@kingdarkem
Жыл бұрын
Idk why but I cant stand cottage cheese... I like every other cheese though....well most of them...havent had the one with the cheese jumpers...or stinking bishop...
@Kenniii3
Жыл бұрын
Good stuff
@kevansmith5511
Жыл бұрын
I like it with fresh peaches or berries.
@fincarosa6767
Жыл бұрын
Nice on tackling this!! I've always dried mine out for sevrral hours before adding cream. But the refrigerator method seems to have replaced this step. Going to try your method!! ❤ 🧀
@fincarosa6767
Жыл бұрын
Nice on tackling this!! I've always dried mine out for sevrral hours before adding cream. But the refrigerator method seems to have replaced this step. Going to try your method!! ❤ 🧀
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