Cottage cheese, long-set
Skim milk is cultured slowly, cut into curds, warmed and drained to make fresh cottage cheese. Cold-water washing softens its flavour before cream and salt are added.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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Semi-soft cheese
A mild whole-milk cheese set with starter and rennet, drained in a mould, dry-salted and ripened. This small-batch method appeared in Canadian home-dairy guidance.
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Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
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Kefir cheese (cold-strained)
The creator’s written method strains 700 mL kefir through tight cloth for 24 hours in a refrigerator and reports 240 g finished cheese.
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Low-moisture pizza mozzarella
An eight-litre cow’s-milk batch uses thermophilic culture and rennet before controlled curd acidification, hot-water stretching and chilling for pizza cheese.
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Microwave-stretched mozzarella-style curd
A creator sets raw cow’s milk with vinegar, presses the hot curd, warms it in short microwave intervals, then stretches it and cools it in water and ice.
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Salted-whey mozzarella-style curd
A Ukrainian creator sets fresh cow’s milk with vinegar, squeezes the curd, warms it in salted whey, then stretches it and cools it in water.
Cream cheese
A fresh cultured-cream spread, set gently and drained in muslin in the refrigerator. This home method uses light cream and a small amount of cultured buttermilk.