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Is there a way to firm up the curds of the cottage cheese?

Updated: 8/18/2019
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13y ago

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If you add acid it will continue to curdle the cheese and make the curds firmer.

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13y ago
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Q: Is there a way to firm up the curds of the cottage cheese?
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Can you make farmers cheese from cottage cheese?

How does one make PRESSED cottage cheese ? ? The way to make Farmers Cheese and Cottage Cheese starts off as basically the same. You take milk, add starter cultures and perhaps acid, heat the mixture, add enzymes (rennet), wait for the curds to set, separate the curds, and drain off the whey...at this point the curds are basically at the Cottage Cheese stage. To continue to a Farmers Cheese, you would add a bit of salt and press the curds together. To press the curds you would line a colander with cheescloth and let the Cottage Cheese settle a bit (maybe one hour), then gather the curds into the center of the cheesecloth and wrap the cloth around the curds so that you have long ends one one side and the other to twist in opposite directions. This will press more of the whey out of the curd and doing this combined with letting the cheese dry out in a cool, low humidity setting (like your fridge) would result in Farmers Cheese. See the link reference for more on the difference between Cottage and Farmers Cheeses.


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