My cottage cheese is draining right now. Can't wait until it's done! Just got my milk yesterday so finally had enough to make it! Thank you so much for making this video!!!
This is how I make mozzarella but for some reason have never made cottage cheese. I eat cottage cheese in massive tubs so i really need to do this. Thanks for the idea dear!!
When I make yogurt I drain it beyond the consistency of Greek yogurt. I drain it to the consistency of soft cream cheese. If someone wants Greek yogurt consistency we just add back whey or even other liquid products to bring the consistency back. But the cream cheese consistency is great for cream cheese and olive sandwiches, on toast, as a base ingredient for dips, salad dressings, sauces or even a great quick snack on a spoon. Such fun !❤
I have just discovered your channel and feel so blessed to have found you. Thank you so much for sharing your journey as you learn go do new things and etc. You make everything so plain.
Jae!! I ❤ salted cottage cheese! I am so impressed with you! I’d never think to make cottage cheese (I have zero idea if anyone around here bottles raw milk, for that matter). You continue to amaze me with your cooking creativity. Thanks for the tutorial!!! 👏🏼👏🏼
I made cottage cheese after watching this video. Replayed it while making it. 😊 it turned out fantastic! I was in the same situation where we were toward the end of our 2 weeks just before milk pickup and I hadn't used much milk. Normally I make yogurt but still had some left so wanted an alternative. In the future I will have a hard time deciding which way I want to use excess! Thank you for the timely video and easy to follow, detailed instruction. You are a great teacher. ❤
I finally found a place to purchase raw milk but, it’s $8 a gallon! As much as I wanted to buy it, I was having a hard time figuring out how I could use it! My boyfriend and I love a glass of milk before bedtime and (as far as I know) he’s never had raw milk so I wasn’t sure if it would be a popular choice! Thanks to you (and our love of cottage cheese) I can make this! Thanks for sharing your knowledge!
Believe it or not, that’s not a bad price! I’ve heard of people paying closer to $20 a gallon. I pay close to $10 I think, I’m not exactly sure actually I’d have to check. I’m glad you found a use for it!! If yours comes with the cream, skim it off and use it to make butter! I just made fresh butter and cottage cheese yesterday.
I make my own yogurt, cottage cheese, and cream cheese. I have wanted to try mozzarella, but it takes so much milk, and you get such a small bit of cheese that i haven't bothered with it. Dairy proucts here in Canada are quite costly, 1 pound of butter is about $6.00.
Mary, of Mary’s Nest, does this exact recipe except she just heats her milk to 120 degrees. Seems it would save the good stuff from being destroyed. (?)
@@faithandarrowhomestead yes, that would be great, please compare & see if there’s a difference. Maybe you can let us know which one is best. I wouldn’t have a frame of reference since I’ve never made it. Thank you Jay. 😊
@@faithandarrowhomestead I wonder if she is using raw or pasteurized milk. I would think you might not need to heat pasteurized milk as long since it's already been heated pretty hot???
I dont know if you would be willing to try, but something i started doing with cottage cheese is, i add as much as i want to a bowl, then i add some fresh organic orange blossom honey on top and eat it that way for breakfast and sometimes i put my homeade granola wich is just gf rolled oats, honey, some vanilla and cinnamon. Its so good, please give it a try!
I only buy Daisy brand cottage cheese. Costs more but no weird ingredients. Now I have to try making it myself. The legislature in WV just passed a law allowing the sale of raw milk but I have to find a place to buy it. There's just nothing like it. So delicious! Thank you for posting. New sub.
That's quite a laundry list of garbage products. I do a lot of cottage cheese so this is great video. I just have to figure how I get raw milk. Had a thought while you were discussing getting the cream out for making butter. Couldn't you somehow strain it similar to how you did in that video separating lard from the crackling?
I hope you can get raw milk but remember even if you can’t, you can make cottage cheese using regular milk! Hmm, I’m not sure I’ll have to think about that!
Hello, thank you. I'm using fresh pasteurized milk, not raw. It works very well but i stop heating milk at 120. I will try with 190. I have no idea if its necessary. Maybe with raw milk it's different
Do you have to heat it up to 190°? Seems like a shame to just kill off all of the good stuff. could you just pour in the vinegar at a lower temp? I’ve never done any of this before so this might sound like a dumb question. Please advise, thank you.
I’ve been told it has to hit 190 or else it won’t curd up properly but I haven’t tried it at all lower temperature. I will say, I don’t believe that it’s killing *everything* off. It’s only at 190 for a moment and UHT pasteurization happens at a MINIMUM of 280. Try it out sometime if you have extra milk and let me know if it works for you at a lower temp!
I get it from Sunny Cove Farm. They’re in Alfred but have lots of CSA locations. They did just send out an update though that their CSA is sold out. I bet they’ll have new spots in the spring!
I have a question. I've made a lot of Cheeses, but I have never made cottage cheese. When I think of cottage cheese, this is not what I think of. Technically what you have is a bowl of curd. From what I remember, cottage cheese is (as the nursery rhyme says) curds and whey. So instead of pouring cream over it, shouldn't it be the whey you drained off? I'm not trying to be critical or mean. It's a legitimate question. With mozzarella, its the same process, except you need heat proof gloves. You have to keep the curd hot while you stretch it. You keep stretching it intil it's smooth.
I don’t really care for the whey. I LOVE a creamy cottage cheese. So putting cream into it instead of the whey is perfect for my taste. Do whatever suits your taste :)
@@faithandarrowhomestead That's the most important thing is that you like it. I don't cook things to other people's tastes I don't expect you to either. I was just curious. Sometimes my questions or comments can come across harsh, but I don't mean them that way.
This is so cool! Is this all you make with your “extra” milk? Have you ever made yogurt or keep milk kefir with it? I’m still looking for a farmer that sells raw milk. Far and few between here.
@@faithandarrowhomestead oh, Jay. My nephew isn’t a fan either. But it is so versatile in the kitchen. I make things with it that he loves. You don’t have to be a fan to enjoy the benefits of other thing made from it. If you drain the way out til it’s cream cheese consistency then your taste buds don’t even know it’s yogurt.
Hey Cindy! Yes mine stays good two weeks. The half jar you saw was two weeks old and I had some to drink right before filming. BUT the farm I get it from is super clean and gets it cold ASAP. These things will impact how long it keeps.
What is a raw milk CSA? I have been trying to find raw milk locally - how does this work? Also what do you do with the liquid that cooks off of the cottage cheese? is it way?
Raw milk CSA means I’m signed up to receive the milk on a reoccurring basis. Every other week I go pick up the same order. I just googled raw milk near me and found a farm semi-close to me. It might be different depending on the laws in your state. Yes that’s whey! You can use it for different things but I give it to my chickens usually.
I filmed a whole segment on that and realized once I sat down to edit I never hit record 🤦🏻♀️ That liquid is called whey. You can use it in place of milk in baking recipes but I dilute mine with water and give it to my chickens. Their feed is a mash that requires water, so I do half whey half water.
Maybe google raw milk near me. Or ask around your local farmers market. I found mine on Google but depending on your state laws that may be more difficult. Might have to figure it out through networking.
The last 2 times I tried making Cottage cheese it never curdled. Anyone have any ideas what went wrong? Brought milk to temp, removed heat and added vinegar then nothing happened.
@@faithandarrowhomestead Holstein milk from a Mennonite farm nearby, it sat in my fridge too long, or so i thought. Someone told me if you boiling and it did not curdle it was still good. so i brought it to a boil, no curdling then i added vinegar, still nothing. I waited 15-20 minutes and no change.
You are such an excellent teacher, w/o being boring. I am always happy to see a new video has been posted.
Awh thank you so much 🤗
@@faithandarrowhomestead you’re welcome.
My cottage cheese is draining right now. Can't wait until it's done! Just got my milk yesterday so finally had enough to make it! Thank you so much for making this video!!!
How did it turn out???
This is how I make mozzarella but for some reason have never made cottage cheese. I eat cottage cheese in massive tubs so i really need to do this. Thanks for the idea dear!!
Yes absolutely!
When I make yogurt I drain it beyond the consistency of Greek yogurt. I drain it to the consistency of soft cream cheese. If someone wants Greek yogurt consistency we just add back whey or even other liquid products to bring the consistency back. But the cream cheese consistency is great for cream cheese and olive sandwiches, on toast, as a base ingredient for dips, salad dressings, sauces or even a great quick snack on a spoon. Such fun !❤
So good!!
I have just discovered your channel and feel so blessed to have found you. Thank you so much for sharing your journey as you learn go do new things and etc. You make everything so plain.
Thank YOU so much for watching, commenting, and supporting!
This also is the technique and ingredients for making ricotta cheese!
I think they’re similar/the same. That’s why I emphasized I call this cottage cheese but I use it in calzones like it’s ricotta.
Jae!! I ❤ salted cottage cheese! I am so impressed with you! I’d never think to make cottage cheese (I have zero idea if anyone around here bottles raw milk, for that matter). You continue to amaze me with your cooking creativity. Thanks for the tutorial!!! 👏🏼👏🏼
No one has ever spelled my nickname that way before! I love it!
@@faithandarrowhomesteadoh I’m sorry! Should I say Jay? I never know, but I don’t want that to prevent me from commenting 😉😊.
@@thestrugglingperfectionistoh I’m not a name snob. Spell it however you want. I thought Jae was cute!
I made cottage cheese after watching this video. Replayed it while making it. 😊 it turned out fantastic! I was in the same situation where we were toward the end of our 2 weeks just before milk pickup and I hadn't used much milk. Normally I make yogurt but still had some left so wanted an alternative. In the future I will have a hard time deciding which way I want to use excess! Thank you for the timely video and easy to follow, detailed instruction. You are a great teacher. ❤
I’m SO glad you liked it!
I finally found a place to purchase raw milk but, it’s $8 a gallon! As much as I wanted to buy it, I was having a hard time figuring out how I could use it! My boyfriend and I love a glass of milk before bedtime and (as far as I know) he’s never had raw milk so I wasn’t sure if it would be a popular choice! Thanks to you (and our love of cottage cheese) I can make this! Thanks for sharing your knowledge!
Believe it or not, that’s not a bad price! I’ve heard of people paying closer to $20 a gallon. I pay close to $10 I think, I’m not exactly sure actually I’d have to check. I’m glad you found a use for it!! If yours comes with the cream, skim it off and use it to make butter! I just made fresh butter and cottage cheese yesterday.
@@faithandarrowhomestead I haven’t bought any yet so I’m not sure how they package it! I’ll let you know when I know!
I pay $7 per gallon, but most pay $10 per gallon from other farmers/ranchers. My daughter lives in Oregan and they pay $20 per gallon!!!
Great video. 😊
Thank you so much for sharing this!!!
Absolutely!
Thank you for sharing! I have a lot of extra raw milk that I have frozen and will try this, this weekend!
Yay! I hope it turns out great!
I just made my first batch…… oh my I am hooked. Thank you! ( I think.. lol)
YAY! I make it all the time now!
I make my own yogurt, cottage cheese, and cream cheese. I have wanted to try mozzarella, but it takes so much milk, and you get such a small bit of cheese that i haven't bothered with it. Dairy proucts here in Canada are quite costly, 1 pound of butter is about $6.00.
I always buy Daisy brand, but lately am lead to make my own do your lesson here is perfect .Thank you. So glad to have found you.
You’re going to love it!!
Thanks for sharing! It looks like something I can do! Blessings to all 🤗🇨🇦
Great I hope you love it!
Mary, of Mary’s Nest, does this exact recipe except she just heats her milk to 120 degrees. Seems it would save the good stuff from being destroyed. (?)
Oh nice! If that works, go for it. I have read 190 but maybe I’ll try 120 next time and see how it goes.
@@faithandarrowhomestead yes, that would be great, please compare & see if there’s a difference. Maybe you can let us know which one is best. I wouldn’t have a frame of reference since I’ve never made it. Thank you Jay. 😊
@@faithandarrowhomestead I wonder if she is using raw or pasteurized milk. I would think you might not need to heat pasteurized milk as long since it's already been heated pretty hot???
I dont know if you would be willing to try, but something i started doing with cottage cheese is, i add as much as i want to a bowl, then i add some fresh organic orange blossom honey on top and eat it that way for breakfast and sometimes i put my homeade granola wich is just gf rolled oats, honey, some vanilla and cinnamon. Its so good, please give it a try!
That sounds delicious!!
Yumm
That’s how I make farmers cheese.
🤗Thank you!😍
Love the video!
Blessings💜💜💜
❤️
I only buy Daisy brand cottage cheese. Costs more but no weird ingredients. Now I have to try making it myself. The legislature in WV just passed a law allowing the sale of raw milk but I have to find a place to buy it. There's just nothing like it. So delicious! Thank you for posting. New sub.
GREAT PROGRESS! I pray you find a clean, healthy source!
Raw milk heals!
That's quite a laundry list of garbage products. I do a lot of cottage cheese so this is great video. I just have to figure how I get raw milk.
Had a thought while you were discussing getting the cream out for making butter. Couldn't you somehow strain it similar to how you did in that video separating lard from the crackling?
I hope you can get raw milk but remember even if you can’t, you can make cottage cheese using regular milk!
Hmm, I’m not sure I’ll have to think about that!
Hello, thank you. I'm using fresh pasteurized milk, not raw. It works very well but i stop heating milk at 120. I will try with 190. I have no idea if its necessary. Maybe with raw milk it's different
I can’t speak to why it’s 190, I did read that anything below that and it may not curdle properly. If it works for you at 120, no problem!
@@faithandarrowhomestead it didn't work for me only. It will work for anyone who will do it. Come on ! Milk is milk
Great video...I love cottage cheese, wish I could get raw milk
I wish you could too, Sandra! I wish everyone had access to raw milk.
Do you have to heat it up to 190°? Seems like a shame to just kill off all of the good stuff. could you just pour in the vinegar at a lower temp? I’ve never done any of this before so this might sound like a dumb question. Please advise, thank you.
I’ve been told it has to hit 190 or else it won’t curd up properly but I haven’t tried it at all lower temperature. I will say, I don’t believe that it’s killing *everything* off. It’s only at 190 for a moment and UHT pasteurization happens at a MINIMUM of 280. Try it out sometime if you have extra milk and let me know if it works for you at a lower temp!
@@faithandarrowhomestead ok, thank you.
I am going to make cottage cheese
I hope you love it!
I live in upstate NY also, where do you get the milk on a CSA? We’re like just south of Saratoga area.
I get it from Sunny Cove Farm. They’re in Alfred but have lots of CSA locations. They did just send out an update though that their CSA is sold out. I bet they’ll have new spots in the spring!
I have a question. I've made a lot of Cheeses, but I have never made cottage cheese. When I think of cottage cheese, this is not what I think of. Technically what you have is a bowl of curd. From what I remember, cottage cheese is (as the nursery rhyme says) curds and whey. So instead of pouring cream over it, shouldn't it be the whey you drained off?
I'm not trying to be critical or mean. It's a legitimate question.
With mozzarella, its the same process, except you need heat proof gloves. You have to keep the curd hot while you stretch it. You keep stretching it intil it's smooth.
I don’t really care for the whey. I LOVE a creamy cottage cheese. So putting cream into it instead of the whey is perfect for my taste. Do whatever suits your taste :)
@@faithandarrowhomestead That's the most important thing is that you like it. I don't cook things to other people's tastes I don't expect you to either. I was just curious. Sometimes my questions or comments can come across harsh, but I don't mean them that way.
@@bkpickellthank you for clarifying :) It didn’t come across as harsh!
This is so cool!
Is this all you make with your “extra” milk? Have you ever made yogurt or keep milk kefir with it? I’m still looking for a farmer that sells raw milk. Far and few between here.
I’m not yogurt fan unfortunately, I wish I was!
@@faithandarrowhomestead oh, Jay. My nephew isn’t a fan either. But it is so versatile in the kitchen. I make things with it that he loves. You don’t have to be a fan to enjoy the benefits of other thing made from it. If you drain the way out til it’s cream cheese consistency then your taste buds don’t even know it’s yogurt.
Hi there! Great to see you today!
Does raw milk last two weeks in the fridge without going bad, or do you store it in a different way?
Hey Cindy! Yes mine stays good two weeks. The half jar you saw was two weeks old and I had some to drink right before filming. BUT the farm I get it from is super clean and gets it cold ASAP. These things will impact how long it keeps.
I have got to find a farmer local to me that would sell me Raw milk!
I hope you can!
What is a raw milk CSA? I have been trying to find raw milk locally - how does this work? Also what do you do with the liquid that cooks off of the cottage cheese? is it way?
Raw milk CSA means I’m signed up to receive the milk on a reoccurring basis. Every other week I go pick up the same order. I just googled raw milk near me and found a farm semi-close to me. It might be different depending on the laws in your state. Yes that’s whey! You can use it for different things but I give it to my chickens usually.
Do you do anything with the liquid that comes off the cottage cheese?
I filmed a whole segment on that and realized once I sat down to edit I never hit record 🤦🏻♀️ That liquid is called whey. You can use it in place of milk in baking recipes but I dilute mine with water and give it to my chickens. Their feed is a mash that requires water, so I do half whey half water.
I have used it in making homemade bread.
I am no longer on social media. Any idea how I can find a raw milk supplier in my area?
Maybe google raw milk near me. Or ask around your local farmers market. I found mine on Google but depending on your state laws that may be more difficult. Might have to figure it out through networking.
The last 2 times I tried making Cottage cheese it never curdled. Anyone have any ideas what went wrong? Brought milk to temp, removed heat and added vinegar then nothing happened.
Wow I’m so sorry! Are you using UHT milk? That’s the only thing I can think of.
@@faithandarrowhomestead Holstein milk from a Mennonite farm nearby, it sat in my fridge too long, or so i thought. Someone told me if you boiling and it did not curdle it was still good. so i brought it to a boil, no curdling then i added vinegar, still nothing. I waited 15-20 minutes and no change.
@@destinihereth3105I am definitely not a cheese expert so even after Googling I really don’t know. I’m so sorry you’re having this issue!
@@faithandarrowhomestead Thank you for trying to help anyways.