Re: cottage cheese failure?

[Guest guest]

Hello

Are you trying to make quark or the store variaty of cottage cheese, you know

the lumpy stuff?

if its quark you are attempting( whichs called cottage cheese by the Amish)

we put 1 1/2 gallons in 1/2 gallon mason jars with lids on tight for 36 hours

at room temp.

this aries due to the warmth but not by much. The warmer it is in the house

the more often you have to check it.

When it is ready it will be thick and stick slightly to the side of the jars.

Then strain through cheese cloth in fridge for 12 hours or so longer if

possible but no longer than 30 is necessary.

Then use that cheese as sour cream or add milk to it to make cream cheese and

eat it with fruit or maple syrup or use it for cheese cake.

hope this helps Tim from Wi

leslieiniowa wrote:

> I'm trying to make cottage cheese. I put raw whole milk in a

> casserole dish and kept it near 75 degrees. After two days there is a

> thick yellow layer on top about a 1/2 an inch deep and then about

> three inches of thin white liquid. On top of the yellow there is

> white fuzzy spots that looks like mold and it smells sour. Is it time

> to throw it away? Perhaps I didn't keep it warm enough and the wrong

> bacteria got hold? Any ideas, suggestions?

>

> Confused again,

>

> C.

>

> P.S. We move to our farm this weekend. Let the festivities begin!!

>

>

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