Christmas Cove Cottage Cheese

Eric Rector (Monroe Cheese Studio) and Jamien Shields (Turner Farm Creamery) have collaborated on this simple and straight-forward recipe for making a cottage cheese, just as might have been made every day by settlers on the coast.

Christmas Cove Cottage Cheese

For 1 gallon of fresh milk: 

Add 1/8 tsp MM series freeze-dried culture, or an equivalent mesophilic culture at 70 deg F, then let it “wake up” for 30 minutes.

Stir in 1/8 tsp Calcium Chloride (CaCl) solution for a firm curd, then heat milk to 86 deg F while stirring.

Add 1/2 drop rennet (double-strength, diluted in water) just to incorporate, then settle the milk, cover the pot, and let sit at room temp (72 deg F) for at least 4 hours.

Cut into 3/4″ cubes taking care not to damage the curd.

Raise the temp while stirring, gently at first, to 113 deg F over about 30 minutes.

Drain curds; then wash the warm curds with very cold water to cool them completely, then drain the curds again, as much as possible.

Stir 7 grams of salt (1/4 oz.) into the curds. If you wish to add add any spices, herbs, or flavorings, they can go in now, just before packing.

Pack into tub/containers; the curds will continue to weep whey resulting in a creamy mix to help keep the curds semi-independent. If you set aside the whey from the first draining in the pot, you could skim the whey cream that rises to the top overnight and add that to the packed curds for a creamier flavor.

Yield: about three pint containers (40 oz).


ACS — Day 3

Click here to see the Caitlin Hunter’s album of pictures from our last day at the conference.


IMG_2703-1Out of my and Kevin’s Craig’s List apartment on Rue Hutchinson — uphill from downtown — early this morning, looking forward to the coasting down to the Palais to pick-up my tastings tickets first thing…except, as I swiped my credit card to get my code to unlock a bike at the rack around the corner, I took a *little* too long, or I pushed the wrong part of the screen, and instead of displaying the unlock code, I got the welcome screen. When I swiped my card again, it said I had already taken out the maximum number of bikes…! So I got a little extra exercise this morning by walking downhill. I still arrived in time to get the first two tastings tickets handed out.
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ACS 2011 — Day 2

Click here to see Caitlin Hunter’s photo album of her second day at the conference, including her TWO competition ribbons!

Bixi city bike rack near the Palais

Bixi city bike rack near the Palais

The start-time for the conference is regressive: 7:00am on Thursday, 7:30am on Friday, and 8:00am on Saturday. I know this because you must get your tickets for the tasting events on the day-of that event, and those times are when registration opens. So this morning, I got up and took advantage of Montreal’s Bixi bike service to pedal the six blocks downhill to the conference center by 7:15 this morning and managed to snag one of the first tickets to the Fermented Foods tasting this afternoon. Yea!

Following breakfast the ACS held a Town Hall Meeting so that they could get feedback from the general membership. They were open to all topics their membership wanted to talk about, but they announced up front that the board was most interested in hearing what the membership thought about the *amazing* growth that has occurred in American cheese making over the past twenty years, and how ACS should plan for additional growth in the next ten years as growing pains become more and more apparent.
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