Comments on: No Rennet and No Fret Cottage Cheese http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/ Cook something Mon, 13 Feb 2012 03:54:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lily http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-22822 Lily Mon, 14 Nov 2011 14:05:24 +0000 http://macheesmo.com/?p=96#comment-22822 Hey Nick, This past weekend I made the ricottage cheese... it was soooo good. The only thing I did different from your recipe was that I used full milk (instead of half and half because I forgot to buy it at the store)... it came out really good though! The milk I used was fortified with whey, so using 1 cup of milk powder and 7 cups of water (and a couple tablespoons of vinegar), I yielded nearly 2 quarts of whey and very little cheese (maybe half cup) Also, I didn't end up rinsing mine out (was planning on it, but after squeezing the whey out I had to taste it as-is... no hint of vinegar so didn't bother with it. Next time I'm going to try liquid milk w/o whey. Anywho, that's my story. Hey Nick,

This past weekend I made the ricottage cheese… it was soooo good.

The only thing I did different from your recipe was that I used full milk (instead of half and half because I forgot to buy it at the store)… it came out really good though!

The milk I used was fortified with whey, so using 1 cup of milk powder and 7 cups of water (and a couple tablespoons of vinegar), I yielded nearly 2 quarts of whey and very little cheese (maybe half cup)

Also, I didn’t end up rinsing mine out (was planning on it, but after squeezing the whey out I had to taste it as-is… no hint of vinegar so didn’t bother with it.

Next time I’m going to try liquid milk w/o whey.

Anywho, that’s my story.

]]> By: Nick http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-22257 Nick Thu, 10 Nov 2011 14:53:14 +0000 http://macheesmo.com/?p=96#comment-22257 Hey Lily, Yea... this recipe will make a bit over a cup. You could easily double it though if you wanted to make more. Hey Lily, Yea… this recipe will make a bit over a cup. You could easily double it though if you wanted to make more.

]]> By: Lily http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-22252 Lily Thu, 10 Nov 2011 14:24:07 +0000 http://macheesmo.com/?p=96#comment-22252 Hi Nick, My apologies but I forgot to ask: About how many servings does your recipe yield? (i.e., 2 servings at 1/2 cup each, etc.) Thanks Hi Nick,

My apologies but I forgot to ask:

About how many servings does your recipe yield?

(i.e., 2 servings at 1/2 cup each, etc.)

Thanks

]]> By: Nick http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-22064 Nick Wed, 09 Nov 2011 14:45:00 +0000 http://macheesmo.com/?p=96#comment-22064 Hey Lily, I haven't tried making it with lemon juice, but I think it would work fine. I think the curdling effect would be just as good. I definitely thought this version was very similar to store bought. I loved the texture and freshness of it. Hey Lily, I haven’t tried making it with lemon juice, but I think it would work fine. I think the curdling effect would be just as good.

I definitely thought this version was very similar to store bought. I loved the texture and freshness of it.

]]> By: Lily http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-22060 Lily Wed, 09 Nov 2011 14:00:07 +0000 http://macheesmo.com/?p=96#comment-22060 So I've been looking for cottage cheese recipes (especially those w/o rennet since I don't have any). I too, came across Alton Brown's recipe and have printed it out to try. Milk choices are kind of scarce for me right now, and the only available kind is either UHT box milk (skim or whole), and a milk powder that has whey in it. Am thinking to experiment with both kinds. Anywho, I had read on several other sites that cottage cheese made w/o rennet does not taste as good as the commercial stuff. But after reading your blog (and seeing the photo - thanks, btw!) I am inclined to think... well, not sure where the other sites owners got their opinion. Have you tried making this with lemon juice? I imagine it wouldn't taste any different than the vinegar one as it's to be washed off real well. But wondered if the curdling effect is just as good. Nice site - will visit often So I’ve been looking for cottage cheese recipes (especially those w/o rennet since I don’t have any).

I too, came across Alton Brown’s recipe and have printed it out to try. Milk choices are kind of scarce for me right now, and the only available kind is either UHT box milk (skim or whole), and a milk powder that has whey in it. Am thinking to experiment with both kinds.

Anywho, I had read on several other sites that cottage cheese made w/o rennet does not taste as good as the commercial stuff. But after reading your blog (and seeing the photo – thanks, btw!) I am inclined to think… well, not sure where the other sites owners got their opinion.

Have you tried making this with lemon juice?
I imagine it wouldn’t taste any different than the vinegar one as it’s to be washed off real well. But wondered if the curdling effect is just as good.

Nice site – will visit often

]]> By: Homemade Cottage Cheese • Saving by Making http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-18054 Homemade Cottage Cheese • Saving by Making Mon, 27 Jun 2011 16:06:31 +0000 http://macheesmo.com/?p=96#comment-18054 [...] it’s super simple! I found the directions on macheesmo.com (which is a fabulous resource for making unusual things with real food ingredients at [...] [...] it’s super simple! I found the directions on macheesmo.com (which is a fabulous resource for making unusual things with real food ingredients at [...]

]]> By: Nick http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-3689 Nick Thu, 24 Sep 2009 07:40:17 +0000 http://macheesmo.com/?p=96#comment-3689 Sure thing. Half and Half is an american invention I think. It's basically 50% cream and 50% whole milk. So if you just mix those two things together you'll be all set ;) Sure thing. Half and Half is an american invention I think. It's basically 50% cream and 50% whole milk. So if you just mix those two things together you'll be all set ;)

]]> By: Pete http://www.macheesmo.com/2008/10/no-rennet-and-no-fret-cottage-cheese/comment-page-1/#comment-3688 Pete Thu, 24 Sep 2009 04:37:52 +0000 http://macheesmo.com/?p=96#comment-3688 Hey there dude, great post, this might sound like a stupid question coming from a aussie, what do u call half and half tho? love to try all your recipes but need to try to work out what some ingredients need to be replaced with what is available in australia. Hey there dude, great post, this might sound like a stupid question coming from a aussie, what do u call half and half tho? love to try all your recipes but need to try to work out what some ingredients need to be replaced with what is available in australia.

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