Samuimike1 Posted February 21, 2013 Share Posted February 21, 2013 Heat 1 ltr. milk pour 2-3 spoon winegar ( Heinz Apple Cider) stir with a spoon and wait for curd separate from whey. Strain the curd from the whey and transfer to a bowl 10 min. Link to comment Share on other sites More sharing options...
Samuimike1 Posted February 21, 2013 Author Share Posted February 21, 2013 Put the whey in the fridge, good for drinking. Link to comment Share on other sites More sharing options...
cornishcarlos Posted February 21, 2013 Share Posted February 21, 2013 That's it ?? Link to comment Share on other sites More sharing options...
cooked Posted February 21, 2013 Share Posted February 21, 2013 What's milk? Not seen anything that tastes/looks like milk yet. Link to comment Share on other sites More sharing options...
doggie888888 Posted February 21, 2013 Share Posted February 21, 2013 It's similar to paneer. Google it, and there are easy recipes for you to make it at home. Link to comment Share on other sites More sharing options...
meatboy Posted February 22, 2013 Share Posted February 22, 2013 What's milk? Not seen anything that tastes/looks like milk yet. i tried it but the problem was curdling,you are lucky to get a couple of ounces out of 2lts.milk.i think the problem is toooooooooo much water added to the milk.had a problem with frothing the milk for coffee that was the cause. Link to comment Share on other sites More sharing options...
canuckamuck Posted February 22, 2013 Share Posted February 22, 2013 how hot does it need to be? Link to comment Share on other sites More sharing options...
cooked Posted February 22, 2013 Share Posted February 22, 2013 Whey is good for making pancakes also Link to comment Share on other sites More sharing options...
puchooay Posted February 22, 2013 Share Posted February 22, 2013 Whey is good for making pancakes also Good for helping you sleep too. Remember "a whey in a manger" Link to comment Share on other sites More sharing options...
cooked Posted February 22, 2013 Share Posted February 22, 2013 Whey is good for making pancakes also Good for helping you sleep too. Remember "a whey in a manger" spare us, heaven help us Link to comment Share on other sites More sharing options...
diddums Posted February 22, 2013 Share Posted February 22, 2013 Is cottage cheese same as cream cheese ? We have dairies nearby, might be able to buy direct before it is fiddled with.. Link to comment Share on other sites More sharing options...
cooked Posted February 22, 2013 Share Posted February 22, 2013 I believe that a lot of the milk is imported in powder form (hopefully not from China). The only milk I buy (coffee and cornflakes) is Dutch Mill, and even that has numbers splashed all over the bottle suggesting that gunk has been added. The stuff from Chokchai Farms isn't milk. Link to comment Share on other sites More sharing options...
diddums Posted February 22, 2013 Share Posted February 22, 2013 I believe that a lot of the milk is imported in powder form (hopefully not from China). The only milk I buy (coffee and cornflakes) is Dutch Mill, and even that has numbers splashed all over the bottle suggesting that gunk has been added. The stuff from Chokchai Farms isn't milk.We only buy CC milk....well we do buy DM when there is no CC......I find it better than all the other brands. We live in the country and see all the local small dairies delivering their milk to 'wherever' each day.....so cannot be all imported powder. 1 Link to comment Share on other sites More sharing options...
Thaddeus Posted February 22, 2013 Share Posted February 22, 2013 Whey is good for making pancakes also Good for helping you sleep too. Remember "a whey in a manger" spare us, heaven help us In that case I will resist from making any comment about Ho made Link to comment Share on other sites More sharing options...
meatboy Posted February 22, 2013 Share Posted February 22, 2013 Put the whey in the fridge, good for drinking. thats what newcastle fans will be doing today"a-whey the lads" Link to comment Share on other sites More sharing options...
Popular Post ezzra Posted February 24, 2013 Popular Post Share Posted February 24, 2013 Heat 4 liters of Meji full milk to 90 degrees celsius using a kitchen thermometer, remembering to stir the mils so it will not burn, turn heat off, add 1/4 cup vinegar, any vinegar will do, stir vinegar with milk, leave alone for 15 minute, scoop the curdled cheese into a porous container lined with a cheese cloth or similar, leave alone for access water to drain, cover with the cheese cloth and refrigerate overnight and there you have a semi hard white cheese good for sandwiches, 3 Link to comment Share on other sites More sharing options...
TramsRepus Posted March 10, 2013 Share Posted March 10, 2013 Heat 4 liters of Meji full milk to 90 degrees celsius using a kitchen thermometer, remembering to stir the mils so it will not burn, turn heat off, add 1/4 cup vinegar, any vinegar will do, stir vinegar with milk, leave alone for 15 minute, scoop the curdled cheese into a porous container lined with a cheese cloth or similar, leave alone for access water to drain, cover with the cheese cloth and refrigerate overnight and there you have a semi hard white cheese good for sandwiches, I am just doing this. Im worried that the CC will taste vinegar. i'm on the 15 min waiting now....... Some says you can rinse the CC in the cloth with water to remove excess vinegar.... i will try that. Link to comment Share on other sites More sharing options...
TramsRepus Posted March 10, 2013 Share Posted March 10, 2013 I did rinse the cheese in the cloth thoroughly but it still have a hint of a sour taste. I mixed it with some cream but it did not help. I will have some renet next week and will make a new trial. I might also try to find fresh milk direct from a farmer even if it can be hard around Jomtien. Any suggestions? 1 Link to comment Share on other sites More sharing options...
JLCrab Posted March 11, 2013 Share Posted March 11, 2013 I think you will find that although vinegar or lemon juice twill coagulate milk, real cottage cheese can only be made with a cheese-making culture and rennet. It is not a simple process. Link to comment Share on other sites More sharing options...
kikoman Posted March 21, 2013 Share Posted March 21, 2013 While I have never made CC, I make yogurt about twice a month and make Queso Fresco quite often. I find my results from Thai milk satisfactory.I also use heavy creme to make butter with good results. Does anyone have a lead on getting fresh milk from a dairy farm around Nakhon Sawan? Using full creme, fresh milk can only produce better results in ones homemade yogurt/cheese product. Cheers: 1 Link to comment Share on other sites More sharing options...
Konini Posted April 1, 2013 Share Posted April 1, 2013 I make 2 litres of milk into yoghurt once a week - sometimes more and have found all of the different full cream milks I've used produce good yoghurt. I've wanted to make cottage cheese for a while, but you need rennet and I don't think you can get it here. Link to comment Share on other sites More sharing options...
Unwisemonkey Posted April 1, 2013 Share Posted April 1, 2013 I did rinse the cheese in the cloth thoroughly but it still have a hint of a sour taste. I mixed it with some cream but it did not help. I will have some renet next week and will make a new trial. I might also try to find fresh milk direct from a farmer even if it can be hard around Jomtien. Any suggestions? if you add renet you will be making fresh mozzerella. vinegar is not necessary enough heat will seperate the curds nut a sour taste for cottage cheese is desirable. Cottage cheese is essentially ricotta cheese basic recipe 4:1 ratio whole milk:buttermilk sweeten with sugar bring to a soft boil add your lemon juice when the curds begin to seperate. It will act as a catalyst for seperation. seperate and drain Voila. do not seperate from the whey add your enzym Rennetand the curds will coagulate into mozzarella. you will have to make them into balls by hand. Link to comment Share on other sites More sharing options...
Unwisemonkey Posted April 1, 2013 Share Posted April 1, 2013 might I ask where you purchased rennet? Link to comment Share on other sites More sharing options...
carlspencer Posted April 2, 2013 Share Posted April 2, 2013 Thanks for putting this up, anyone intersted can also Google out paneerrecepies for some great Indian curry dishes. Try out Mattar Paneer (CCwith peas in a curry), Kadhai Paneer (CC with assorted vegetables),Paneer Butter Masala (CC with a butter rich curry) Link to comment Share on other sites More sharing options...
ozsamurai Posted April 2, 2013 Share Posted April 2, 2013 Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 1 litre full-cream milk (use Meiji) ½ tsp citric acid/lemon juice (Kot Manao) ½ cup warm water Preparation:Set the milk up to boil. As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water. When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it. Reduce the heat and stir continuously until the milk is completely curdled. Remove from the heat when the separation of the curds and yellowish whey is complete. Strain the mixture through a clean muslin cloth. Hold it under running water for a minute and then press out the excess water. Hang the muslin for 15-20 minutes so that all the whey is drained out. To make the paneer into a block tie the muslin and place it under something heavy. The paneer can now be cut into chunks and used as required. Oz Link to comment Share on other sites More sharing options...
TramsRepus Posted April 9, 2013 Share Posted April 9, 2013 might I ask where you purchased rennet? Got two bottles from a friend visiting me. I haven't tried out yet. I had hope to find fresher milk from a farmer but i have not put any effort to it yet. Link to comment Share on other sites More sharing options...
lvdkeyes Posted April 10, 2013 Share Posted April 10, 2013 I bought some rennet to make ricotta when I was in Paris. It didn't work, so I went back to my old method: milk, heavy cream and lemon juice. I get perfect ricotta. Link to comment Share on other sites More sharing options...
GooEng Posted April 10, 2013 Share Posted April 10, 2013 I bought some rennet to make ricotta when I was in Paris. It didn't work, so I went back to my old method: milk, heavy cream and lemon juice. I get perfect ricotta. method and recipe would be appreciated! Link to comment Share on other sites More sharing options...
TramsRepus Posted April 12, 2013 Share Posted April 12, 2013 Im doing cottage cheese with 4 liter Meji full fat milk and real animal rennet this time. But now after 80 minutes it doesn't cure as i had hoped. According to renet manufacturing website, it should be cured in 30-60 min. I heated it to 37C as recommended, though it went up to 40C for some minutes before i noticed it and turned the heat off. Any advice? Link to comment Share on other sites More sharing options...
TramsRepus Posted April 12, 2013 Share Posted April 12, 2013 I sample it after it been resting for 3 hours. The consistency is like thick smooth cream without any texture what so ever. Link to comment Share on other sites More sharing options...
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