Homemade cottage cheese and peaches

Name: Homemade cottage cheese and peaches
Cuisine: European, British
Ingredients: 1 gallon Milk, whole, raw is best; 1/16 teaspoon mesophilic starter, from New England Cheesemaking Supply Co.; 1/8 teaspoon double-strength microbial coagulant, from New England Cheesemaking Supply Co.; White sea salt, to taste; 1 or 2 cups fresh cream; 10 lbs fresh, ripe peaches; 2 gallons white grape juice, or apple juice; 7 1-qt canning bottles; Lids and rings for the bottles

15 steps

Sweet peaches over mildly salty cottage cheese. Prepare your taste buds for a real treat!!! This is classic comfort food as well.

Updated at: Sun, 15 Sep 2024 04:14:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

459

High

Nutrition per serving

Calories5436.7 kcal (272%)

Total Fat115.5 g (165%)

Carbs1046.3 g (402%)

Sugars1029.8 g (1144%)

Protein94.4 g (189%)

Sodium1978.3 mg (99%)

Fiber25.9 g (92%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

For the cottage cheese. You can buy cottage cheese, but it is WAAAY yummy-er to make it fresh.

1 gallonMilk whole

raw is best

0.06 teaspoonmesophilic starter

⅛ teaspoonliquid rennet

double-strength, microbial coagulant

White sea salt

to taste

1 cupsfresh cream

For the peaches, you could dump them out of a can, but Why? when they taste so much better done yourself

10 lbspeaches

fresh, ripe

2 gallonswhite grape juice

or apple juice

Instructions

For the cottage Cheese

Step 1

Bring milk to 80 degrees Fahrenheit.

Pot

Thermometer

Milk whole1 gallon

Step 2

Add the starter powder, stir slightly. Keep the milk at 80 degrees for 45 minutes.

Slotted Spoon

Step 3

Measure 1/4 cup cool, non-clorinated water, such as bottled water. Pour into a bowl and add the coagulant. Stir well. Add to milk and stir slightly. Keep at 80 degrees for 45 minutes.

Measuring cup

Bowl

Spoon

Slotted Spoon

liquid rennet⅛ teaspoon

Step 4

Cut curd into roughly 1/4 inch pieces. Let sit for 2 minutes while you prepare the colander.

Knife

Step 5

Stir the curd slowly. As you stir, cut any pieces that are larger than 1/4 inches. Bring to 90 degrees Fahrenheit SLOWLY. The curds should slowly become firm and the whey increase.

Slotted Spoon

Step 6

Turn off the heat and stop stirring. Lay the cheese cloth over the colander. Carefully pour the curds and whey into the cloth lined colander.

Colander

Step 7

Lift the colander up out of the whey. After it stops dripping dump the curds back into the pan. Stir the curds with your fingers. (Wash your hands first! ) Break apart any curds that have matted together.

Step 8

Drain again. Break apart again. Drain again. Most of the whey should be gone. (You can save the whey in ice cubes for high protein shakes or baking, or mix with other drinks. )

Step 9

Let sit in the pan while you care for the whey, about 5-10 minutes.

Step 10

Pour into the cloth lined colander one more time. Let sit until quite dry, but not cold.

Step 11

Pour into a bowl. Crumble. Add salt to taste.

Bowl

White sea salt

Step 12

Add cream or Buttermilk to your cheese. (If you have any left!) Use as you would any store-bought cottage cheese.

For the peaches

Step 13

The Ball book of canning has step-by-step instructions and pictures for canning peaches, which we mostly follow with 1 exception, that is: use clear fruit juice instead of sugar water.

Step 14

Prepare 1 serving of cottage cheese.

Step 15

Open 1 quart of peaches and lift the peaches one at a time onto the cottage cheese. Eat with a spoon.