fromaggio

Cottage Cheese By Fromaggio

Cottage Cheese - fromaggio
Cottage cheese originated in Europe and was brought to America by early settlers. It's named after the 'cottages' where it was typically made. Here is a home recipe for you to enjoy!
Cheese type: cottage-cheese
Type of milk: cow
Cheese style: fresh-soft
Difficulty level: intermediate

Ingredients

  • Calcium Chloride Boost
  • FlavorPro Mesophilic Culture
  • Microbial Rennet for Soft Cheese
  • Salt for Cheesemaking

Calcium Chloride Boost

$4.45

 

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

FlavorPro Mesophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from cheddar, feta and monterey jack to gouda, muenster and more. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk. 

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Soft Cheese

$6.90

Microbial, vegetarian rennet for soft and semi-soft cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
6. Mix
Time: 00:35:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 100 RPM
9. Instructions
In the following 5 hours, the curd will acidify. A cutting step will occur after 4 hours.  Your intervention will only be requested after this time, for the draining.
10. Heat
Time: 04:00:00
Temperature: 30 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Soft
12. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
13. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 30 RPM
14. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
15. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
17. Mix
Time: 00:25:00
Temperature: OFF
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
20. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
21. Mix
Time: 00:25:00
Temperature: 45 °C
Speed: 50 RPM
22. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
23. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:00:00
24. Instructions
Remove the collected whey from the heating pot and place back the cutter/mixer.
25. +Milk
Please add: 1 liter of pasteurized cow milk.
26. Mix
Time: 00:30:00
Temperature: 90 °C
Speed: 50 RPM
27. Instructions
Let the milk cool. Break down the cottage curd and put into a container.
28. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
29. Instructions
Transfer into the cottage cheese container and refrigerate.
30. Instructions
Enjoy!