How to make the BEST Cottage Cheese with only ONE Ingredient - MILK!
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- čas přidán 24. 03. 2022
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Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon - Auta a dopravní prostředky
I wash mine with cold water after I get the whey out, but that's not necessary, just the way its been done in hubby's family for years. This is a wonderful spring treat...hubby is waiting for fresh radish to mix in to his currently.
If it’s made with that much love ❤️, it has to be good. Shabbat Shalom guys 😊
Shabbat Shalom!
I’ve searched on here and I’ve searched Google for how to make cottage cheese from raw milk. Every single recipe I’ve seen was almost completely different from the last. I kept trying and none really ever came out right. I was close once, but then the next time I tried that same recipe, it came out completely different. I eventually gave up.
About 2-3 weeks have passed and just like that, your video has magically popped up on my feed, and I watched. Yet again, this one is completely different. But, I am definitely going to try this! It seems consistent toward the concept of making kefir or yogurt where you need to reuse a culture. None of the other videos I’ve watched about cottage cheese or Google recipes ever said anything about a culture? And I’m talking maybe like 5 or 6 different recipes.
Thanks!
Oh wow! I know sometimes, depending on the time of the cow's lactation it can be difficult for the clabber to form a good curd. But yes! I sure hope this works for you - please let us know!
~Amberlin
I'm new to culturing milk, I had a gallon of yogurt culturing overnight and it turned out more like a clabber for some reason. (Had it in the oven with the light on) I had your video saved, so I tried this recipe with my"yogurt" it looks beautiful but is a little strong tasting. I added back a little fresh milk to make it creamy and I'll eat it regardless because I don't like to waste food.
The best cottage cheese I ever made was totally accidental during the '09 fires in Victoria Australia when I actually forgot about the clabber for a few extra days, everyone loved it. Thanks for sharing your knowledge.
Wow, that's quite the story!
Every time I watch one of your videos, I'm like "goodness gracious, the wholesomness is overwhelming!"
Very interesting!
That looked like it would taste great . The beginning process is very similar to sourdough.
Yes it is. Been thinking of you folks, hoping all is well with you both.
@@fourseasonsnorth Yes Connie and I are doing great and are blessed. Hope the same for you and your family as well.
Is it the same as using expired milk?
@@tv-21 The creators of this video may not be made aware of your question and thus be able to answer it unless you make a "new" comment rather than a reply to an old comment such as this one.
That is so cool! I didn't realize you could make cottage cheese like this.
There may be plenty of little critters to film in the Southern United States, but not a lot of raw milk sources.🐄🥛🧀
This is great! I'm going to try this with goat milk! Thanks so much.. I learn something new almost every time I see a new video!
Great, thanks! We'd be interested to hear how it turns out for you!
looks yummy, thank you!!
This looks so good
Another wonderful video kids, I'm making some right now thanku
That is very interesting! Thank you!
Bless-ed be the Creators of This Video, for instructing us on " How To Make " >
" Real Cottage Cheese " ! / Thank you !
Thank you I love your videos❤
I switching all cows milk products to goats milk. Thanks so munch for video.
Thank you so much for sharing recepie. Delicious cheese! Usually I make sour cottage cheese by straining sour milk through a cloth. It is more creamy, perfect for spread.😋
Thank you. I’m gonna try making it today
Beautiful!!!
Thanks!❤❤❤
Looks pretty good.
THANK YOU!!!!!!
hi there very nice video and helpful i will tray this very soon thank you i subscribed to your channel
Enjoy your video, I'm on the farm Southcombe in South Africa Eastern Cape Province. Traditional food is whst we.leave by here
very good
This Video Is Definitely Welcome / The Cottage Cheese Sold in the Grocery Markets today
is " Less Then The Quality " that it was when I was Growing up !
Their's is " Usually " Sloshy " ! / Where-as the Cottage Cheese of the Past had Only
Enough water ( as in dairy product ) on it to Keep it from looking Dry !!
Hi there! What do you do with the first two batches of the clabber since the 3rd batch is where you make your cottage cheese? I’m new to making this so want to make sure I understand it well. Thanks so much!! ❤
You can drink it, or give it to your pets, but be sure to to save a bit to carry on to the next batch :) All the best!
I accidently made this by heating my raw milk to 120 degrees. I always do this but this time instead of the dark yellow butter on the top I got cottage cheese. The milk was frozen for 2 mothns and it starts to lose flavor at that point. I thaw is out in the kitchen but now it's warmer inside my house. I don't really want to throw it out. The drive to the farms is a long one. I just drank some and hope I don't get sick.
I am going to try this. If I purchase 32 oz of raw milk and 32 oz of organic milk I can adjust the recipe as I go? I wont have near as much as you but enough. Thank you for sharing.
hmmm dry-curd cottage cheese, bacon, and onion perogies. (No, I don't use potato in mine AT ALL lol spuds are best used for making things like whipped potatoes, fries, and chips lol) Chop and fry the bacon, saute the onions in the bacon drippings, add an egg to the batch for a binder (just one), and fill the dough. Serve with smoked sausage and sausage gravy (and corn, if you're from southern Manitoba or of southern Manitoba heritage lol). (It's even better when it's farmer sausage from Manitoba lol)
Sounds good, can almost smell it!
that sounds so good, a great winter meal
Feeera teu video!
Um abraço e fica com Deus!
This is a late comment, but I tried making this! It didn't turn out as well as I thought so I'm going to try it over again! Thank you for sharing!!!!
That's great you tried it out! Perhaps it wasn't cultured long enough... Make sure you let it form a good curd before cooking. Hope your next batch turns out better.
Ok I’ll give it a try! Thanks for the tip!
I am going into my 4th day now and it still isn't thick like I like it but, my apartment tends to be on the colder side.
theres a channel called tasting history with max miller its great.. thanks for the video your was also just as great
We'll check it out, thanks.
Is there a way to cold process this? The heat kills everything.
Is clabber like natural yogurt
Hi! Your recipe is just wonderful! Thanks for sharing it. I want to try it but i was asking myself over quantities, how much milk do you add to you clabber at the end? I don't have any cows (yet 🤣) but i can buy raw milk to try this recipe. Greetings from Belgium!
Hey to our friend is Belgium! I used around a 10-15 part milk to 1 part clabber.
@@fourseasonsnorth thanks!
Curs-ed be the Main Stream and the Generic Cottage Cheese Companies for the
" Sloppy Products " That They Make " !
How long do you think the clabber will keep in the fridge? I'm only able to get milk once a month.
We've had ours last a few weeks. Just try it and see how it works!
If you don't have cows cream or a cream separator for goats... could you just add back in goats milk for the creaminess?
You could try, although we haven't tried making this recipe with goats milk.
Very nice and helpful. What if the store near me sales Full fat milk but not fresh? Will the results be the same? Thank you guys, Blessings.🕊
Store bought milk will not have the good bacteria in it because it has been pasteurized, so it probably won't clabber. But you could give it a try just out of curiosity...
@@fourseasonsnorth thank y’all for the advice, I learn a lot from y’all! Blessings! Shalom in Yeshua,
Wonderful and thank you! Yeshua be with and bless you too, and shabbat shalom :)
What is the recipe in ratios please
is this what is "wild" cottage cheese"
I guess there's a wild element to it since the culture begins from the wild yeasts in the air.
I have goats would it be a the same Nigerians I like creamy cottage cheese. How do you do that
You'd get a creamier cheese just by using goat's milk instead of skim cow's milk. After the cheese is made just add some milk and/or cream to it.
@@fourseasonsnorth thank you
I've never ever had fresh raw milk from a cow or goat .... :(
I can’t seem to get a good solid curd with my goats milk.🤷🏼♀️
It defeats the purpose of just using milk, but you can add about a 1/4 tsp of mesothelic culture to get it started and just keep it and feed it milk like a sourdough starter. Clabbered milk is mesothelic or thermophylic depending on the temperature the milk is kept (thermo needs around 110 deg F while meso is room temp). Hope that helps!
Many thanks. I'm so sick of pretend cooks that use vinegar to make such things.