Crème Fraîche Cottage Cheese

⇐ Cheese, fermented & pickled products and preserves

Ingredients

1l whole cow's milk

starter: ⅛ tsp Aroma B powdered mesophilic starter culture or 10ml prepared LactoFerm culture

1ml calcium chloride diluted in 25ml cool non-chlorinated water

1-2 drops liquid rennet diluted in 25ml cool non-chlorinated water

¼ tsp salt

75ml crème fraîche

Method

1. Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 27℃. Put milk in smaller stockpot and slowly heat till milk reaches 21℃ - do this slowly over 15 minutes or so.
2. When the milk is at temperature, add the starter - if using powder sprinkle over surface, allow to dehydrate for 5 minutes. Mix in well. Add the diluted calcium chloride and mix. Add the rennet and mix. Let the milk stand at room temperature for 3-4 hours.
3. Check the curds for a clean break - cut at 45° with a sterile palette knife. If this cut edge is clean and there is some accumulation of whey in the cut area, the curds are ready. If not, allow to stand for longer. When ready, cut the curds into 2cm cubes. Stir gently with a rubber spatula for 5 minutes to firm up the curds slightly.
4. Return pot to the water bath over low heat and slowly bring the curd temperature up to 46℃, raising temperature by 3℃ every 5 minutes over 40 minutes. When the curds are near temperature half fill a large bowl with cold water and ice. Line a colander or strainer with damp butter muslin. When the curds are at temperature they should be firm and bean-sized. Ladle the curds into the cloth lined colander and set the colander in the ice bath to halt the cooking.
5. Let the curds drain for 15 minutes, then add salt and toss to mix in. Gently fold through the crème fraîche.
6. The cheese can be kept for 10 days in the fridge.

Artisan Cheese Making at Home Mary Karlin

cheese fermented creme fraiche