Rosa Cooking

Fresh grain cheese - Cottage Cheese / Hüttenkäse

Cheese preparation is a very fascinating area for me - just think how many varieties there are, and they all come from one starting material - milk. As I am not able to prepare dry cheeses at home, I am always thrilled when I find a recipe for a new type of fresh cheese. I am even happier that I have the opportunity to share such a recipe with you on this site!

Preparation steps

  • Before you start preparing the cheese, prepare the necessary tools, you will need: A cooker / wooden spoon and an ordinary spoon. Large pot for cooking milk - it must be large enough so that the milk has room to boil without boiling. Strainer placed on a larger bowl, in which you put a thick clean gauze / kitchen cloth. A large bowl filled with cold water. Container / jar with lid for storing cheese.
  • Boil the milk in a pot and cook it for two minutes, stirring with a wooden spoon.
  • Reduce the temperature of the plate, add the lemon juice and stir. Immediately the proteins in the milk will coagulate and lumps of cheese will form.
  • Heat with stirring, until the mixture boils again and cook for another half minute.
  • Pour the hot mixture into the gauze and wait a few moments until the whey is drained.
  • Grasp all four ends of the gauze in one hand and roll it in one direction until it reaches the cheese. Carefully lift it from the strainer, while holding the part with the cheese with the cooker, so that the gauze does not unwind. Using a cooker *, turn the cheese portion two or three more times to drain a large part of the whey. It helps when you hold the gauze against the wall of the strainer.
  • Dip the cheese together with the gauze in a bowl of cold water. Take it out of the water and drain it with garden gauze. Now you can already take a piece of cheese cheese in your hands, but be careful anyway, because when you squeeze it, hot whey comes out of the center! Repeat this procedure 3 times. Diping in cold water serves to stop the spreading process.
  • In the last squeezing, drain the cheese well and place the gauze back on the strainer and place some heavier object on the gauze, and let the cheese strain for 10 minutes.
  • Unroll the gauze, you now get a compact mixture of grained cheese, which you have to lightly crumble with your fingers.
  • Transfer the shredded cheese from the gauze to a container or jar with a lid in which to store it.
  • The cheese is made in one of these two ways: The lighter version - pour the cooled whey to the edge of the cheese (so that the tops still protrude outwards) into the bowl / jar. You can add a little salt to the whey if you wish. Fatter / classic version - mix a couple of tablespoons of sour cream into the cheese until you get the desired consistency.
  • My notes
  • * In the recipes I studied during the research for this cheese, these steps are done by hand, but that is impossible due to the high temperature of the cheese. So work with the cooker and be careful not to get burned!
  • All the recipes I researched claim that one liter of milk produces approx. 250 g of cheese. However, for the time being, the dry mixture always produces about 125 g of cheese per liter of milk, of course the amount is increased by the addition of whey or sour cream to approx. 200 g. From this amount of ingredients you can expect some 250 g of dry cheese mixture, or approx. 400-450 g of finished product. That's why the preparation of this cheese pays off for me compared to the purchased versions. The amount of cheese of course also depends on the milk you use. I guess the best results are achieved with fresh homemade milk, but unfortunately I am not able to check that.

Tags

cheese cottage

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