Cottage cheese newbie

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't there
something I can do with that? It seems such a waste to pour it all down the drain. Is that all the
cheese I can expect to get from all that milk?

WHEY TOMATO BOUILLON

1 1/2 c. strained tomato juice, from fresh tomatoes
1/2 sm. bay leaf 1 sm. onion, finely cut 2 whole cloves 1 1/2 c. whey Dash of pepper
2/4 tsp. celery salt 1 tbsp. nonfat yogurt 1 tbsp. chopped parsley or paprika

Combine tomato juice and cloves; bring to boil, then simmer 5 minutes. Add whey and strain mixture
through cheese cloth. Add seasonings. Reheat bouillon and serve hot. Garnish with yogurt, chopped
parsley or paprika. Serves 6.

Dimitri

Hi,
What you have left is whey, not much you can do with it. I've never made
cottage cheese for that reason, I find it's a waste of milk when you can buy
2 cups of cottage cheese for less than the price of 2 quarts of milk. I try
to make the higher price cheeses so I come out on top...
Louise:o)

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't there
something I can do with that? It seems such a waste to pour it all down the drain. Is that all the
cheese I can expect to get from all that milk?

Jim Marnott said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't there
something I can do with that? It seems such a waste to pour it all down the drain. Is that all the
cheese I can expect to get from all that milk?

A gallon of milk will yield about a pound of cheese, so I expect your two liters will result in a
half a pound of cheese. Yeah, the rest is whey, and it's always going to be a by-product of cheese-
making. I've never found anything useful to do with it, though if you generate a _lot_ of it at
once, you can try making true ricotta. So far the best suggestion I've seen for waste whey is
plant food.

Gunther Anderson

Can it be made from powdered milk without it having that funny taste? I make yogurt from it and just
make buttermilk. Fine for cooking. I only have 4 more huge boxes of the stuff!

"Louise Gagnon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, What you have left is whey, not much you can do with it. I've never made cottage cheese for
that reason, I find it's a waste of milk when you can

buy

Quoted message said:

2 cups of cottage cheese for less than the price of 2 quarts of milk. I

try

Quoted message said:

to make the higher price cheeses so I come out on top... Louise:o)

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't
there something I can do with that? It seems such a waste to pour it all down the drain. Is that
all the cheese I can expect to get from all that milk?

"Louise Gagnon" <[email hidden]>

Quoted message said:

What you have left is whey, not much you can do with it. I've never made cottage cheese for that
reason, I find it's a waste of milk when you can

buy

Quoted message said:

2 cups of cottage cheese for less than the price of 2 quarts of milk. I

try

Quoted message said:

to make the higher price cheeses so I come out on top...

Your logic is impeccable but it is lacking the subjectivity of taste.

Home made cottage cheese is vasty better tasing than the commercial stuff and truly worth the
extra cost.

You could make the same argument for Cheddar. I pay $8 for 4 gallons of fresh Jersey milk and get
about 4 lbs of cheese from it that is not worth much more that my $8 at the supermarket. If I age it
for a year or two, it will be much better tasting but still hard to justify economically.

Stilton on the other hand, at $10 to$15 a pound does make economic sense. But again, there is more
to a hobby than money.

I suggest the original poster move on to real cottage cheese using a cheese starter instead of
vinegar to really experience cottage cheese.

And yes, the dairy industry has been pining since time zero for a good use for whey.

js

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Quoted message said:

Louise:o)

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't
there something I can do with that? It seems such a waste to pour it all down the drain. Is that
all the cheese I can expect to get from all that milk?

Gunther Anderson said:

Jim Marnott said:

I just made cottage cheese for the first time, from a recipe I found on the internet. Here's
what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two. Poured off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't
there something I can do with that? It seems such a waste to pour it all down the drain. Is that
all the cheese I can expect to get from all that milk?

A gallon of milk will yield about a pound of cheese, so I expect your two liters will result in a
half a pound of cheese. Yeah, the rest is whey, and it's always going to be a by-product of cheese-
making. I've never found anything useful to do with it, though if you generate a _lot_ of it at
once, you can try making true ricotta. So far the best suggestion I've seen for waste whey is
plant food.

Gunther Anderson

Whey is a good animal feed supplement as well. Pour it over mash and serve it as a moist feed.

.....Alan.
--
Curiosity killed the cat -
lack of it is killing mankind.

In article <[email hidden]>,

Quoted message said:

Gunther Anderson said:

Jim Marnott wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I was left with about 1 cup of cheese and about 1 3/4 litres of ???? Is all that whey? Isn't
there something I can do with that? It seems such a waste to pour it all down the drain.

two liters will result in a half a pound of cheese. Yeah, the rest is whey, and it's always going
to be a by-product of cheese-making. I've never found anything useful to do with it, though if
you generate a _lot_ of it at once, you can try making true ricotta. So far the best suggestion
I've seen for waste whey is plant food.

Gunther Anderson

Whey is a good animal feed supplement as well. Pour it over mash and serve it as a moist feed.

There's a little cheese factory in my area. The drain in the cheese making room leads directly out
to a trough in the pig barn in back of the factory.

There's a huge cheese factory on the other side of town, with a whole fleet of big tank trucks to
bring in the milk from the dairy farms. A manager came to campus to talk to a club. He said that
getting rid of the whey was a big problem. They can't pour it down the drain, because their sewer
bill was based on how much stuff they poured down the sewer, and that much whey would cost them a
fortune, not to mention that the town sewer system couldn't handle that much organic stuff. They
could sell it as animal feed, except that the price includes them delivering the whey, and the cost
of transport exceeded the price they would get. So, they got some kind of machine that spray-dryed
the whey, at which point it was profitable to sell for animal feed.

--
Dan Abel Sonoma State University AIS [email hidden]

I go to a gym and they sell whey protein and it is not cheap. Also there was just a lot of talk
about Ricotta on the [email hidden] they could do that too.

Steve

Quoted message said:

. So, they got some kind of machine that spray-dryed the whey, at which point it was profitable to
sell for animal feed.

--
Dan Abel Sonoma State University AIS [email hidden]

"Steve Casselman" <[email hidden]>

Quoted message said:

I go to a gym and they sell whey protein and it is not cheap.

No one would buy it if it was cheap.

Quoted message said:

Also there was just a lot of talk about Ricotta........

Problem with that is you need to fortify the whey with at least an equal quantity of whole milk.

About the only thing resembling cheese (and that is really a stretch) is to boil it down to a thick
syrup and when it cools, well that's what you get.. gtost or some such ich.

Problem here is the energy to boil it down costs more than the stuf is worth by a wide margin.

Forget the guilt trip and enjoy the cheese.

js

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Gunther Anderson said:

A gallon of milk will yield about a pound of cheese, so I expect your two liters will result in a
half a pound of cheese. Yeah, the rest is whey, and it's always going to be a by-product of cheese-
making. I've never found anything useful to do with it, though if you generate a _lot_ of it at
once, you can try making true ricotta. So far the best suggestion I've seen for waste whey is
plant food.

Gunther Anderson

I've made bread with the whey before. Where your bread recipe calls for water, use whey. Gives it a
little more flavor.

-georg

"Dan Abel" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There's a little cheese factory in my area. The drain in the cheese making room leads directly out
to a trough in the pig barn in back of the factory.

In these parts, whey tankers go from the cheese factory to the rural area and pour the whey out onto
open fields. It seems strange when dried whey is in the ingredient lists of packaged products, and
isolated whey protein supplements cost a bundle. It must not be worth the effort to turn plain
unprocessed whey into those things.

Kathy

"Kathy" <[email hidden]>

Quoted message said:

In these parts, whey tankers go from the cheese factory to the rural area and pour the whey out
onto open fields. It seems strange when dried whey

is

Quoted message said:

in the ingredient lists of packaged products, and isolated whey protein supplements cost a bundle.
It must not be worth the effort to turn plain unprocessed whey into those things....

It's a simple matter of energy. Drying liquid whey to a powder takes a great deal of heat. In simple
terms, think of how much fuel, at a dollar a gallon, it would take to reduce a gallon of whey to an
ounce of powder that is not in very great demand.

It's exactly the same problem as maple syrup. The sap is free for all practical purposes but the
fuel used to reduce it to syrup makes it very expensive to buy. Difference is that people are
willing to pay for it because it is truly awesome stuff.

Ever taste dried whey?

js

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A lot of whey is fed back to dairy cows and young animals here in Idaho.
"Jack Schmidling" <[email hidden]> wrote in message
news:3fb67436$0$10578$afc38c87@...

Quoted message said:

"Louise Gagnon" <[email hidden]>

Quoted message said:

What you have left is whey, not much you can do with it. I've never made cottage cheese for that
reason, I find it's a waste of milk when you can

buy

Quoted message said:

2 cups of cottage cheese for less than the price of 2 quarts of milk. I

try

Quoted message said:

to make the higher price cheeses so I come out on top...

Your logic is impeccable but it is lacking the subjectivity of taste.

Home made cottage cheese is vasty better tasing than the commercial stuff and truly worth the
extra cost.

You could make the same argument for Cheddar. I pay $8 for 4 gallons of fresh Jersey milk and get
about 4 lbs of cheese from it that is not worth much more that my $8 at the supermarket. If I age
it for a year or two,

it

Quoted message said:

will be much better tasting but still hard to justify economically.

Stilton on the other hand, at $10 to$15 a pound does make economic sense. But again, there is more
to a hobby than money.

I suggest the original poster move on to real cottage cheese using a

cheese

Quoted message said:

starter instead of vinegar to really experience cottage cheese.

And yes, the dairy industry has been pining since time zero for a good use for whey.

js

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Quoted message said:

Louise:o)

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just made cottage cheese for the first time, from a recipe I found

on

Quoted message said:

Quoted message said:

Quoted message said:

the internet. Here's what I did.

2 liters 2% milk
1/4 cup vinegar

Heated milk to 190. Added vinegar. Cooled for an hour or two.

Poured

Quoted message said:

Quoted message said:

Quoted message said:

off liquid.

I was left with about 1 cup of cheese and about 1 3/4 litres of ????

Is

Quoted message said:

Quoted message said:

Quoted message said:

all that whey? Isn't there something I can do with that? It seems

such

Quoted message said:

Quoted message said:

Quoted message said:

a waste to pour it all down the drain. Is that all the cheese I can expect to get from all
that milk?

<What you have left is whey, not much you can do with>

sorry....

I use the "petit lait" like a ckicken brooth...

when I make cheese, le petit lait goes in the freezer, ironicly in cottage pot :-)))

and whatever time I need a chicken stock I use it 1/2 and 1/2...

sorry for my Shakespeare... I am from Québec and proud of his cheese artisant :-) (no place for
politic... heath is the planent of the human...

like St-Ex was saying... "quand je verrai les champs de blés, ils me rappellons ta présence..."
friend have no frontier :-)

Michel :-)

Darwin Vander Stelt said:

A lot of whey is fed back to dairy cows and young animals here in Idaho. "Jack Schmidling"
<[email hidden]> wrote in message news:3fb67436$0$10578$afc38c87@...

Quoted message said:

"Louise Gagnon" <[email hidden]>

Quoted message said:

What you have left is whey, not much you can do with it. I've never made cottage cheese for that
reason, I find it's a waste of milk when you can

buy

Quoted message said:

2 cups of cottage cheese for less than the price of 2 quarts of milk. I

try

Quoted message said:

to make the higher price cheeses so I come out on top...

Your logic is impeccable but it is lacking the subjectivity of taste.

Home made cottage cheese is vasty better tasing than the commercial stuff and truly worth the
extra cost.

You could make the same argument for Cheddar. I pay $8 for 4 gallons of fresh Jersey milk and get
about 4 lbs of cheese from it that is not worth much more that my $8 at the supermarket. If I age
it for a year or two,

it

Quoted message said:

will be much better tasting but still hard to justify economically.

Stilton on the other hand, at $10 to$15 a pound does make economic sense. But again, there is more
to a hobby than money.

I suggest the original poster move on to real cottage cheese using a

cheese

Quoted message said:

starter instead of vinegar to really experience cottage cheese.

And yes, the dairy industry has been pining since time zero for a good use for whey.

js

HOME: Astronomy, Beer, Cheese, Sausage, Videos schmidling.netfirms.comschmidling.netfirms.comOpen ↗

Quoted message said:

Louise:o)

"Jim Marnott" <[email hidden]> wrote in message
"]news:[email hidden]...

>I just made cottage cheese for the first time, from a recipe I found

on

Quoted message said:

Quoted message said:

>the internet. Here's what I did.
>
>2 liters 2% milk
>1/4 cup vinegar
>
>Heated milk to 190. Added vinegar. Cooled for an hour or two.

Poured

Quoted message said:

Quoted message said:

>off liquid.
>
>I was left with about 1 cup of cheese and about 1 3/4 litres of ????

Is

Quoted message said:

Quoted message said:

>all that whey? Isn't there something I can do with that? It seems

such

Quoted message said:

Quoted message said:

>a waste to pour it all down the drain. Is that all the cheese I can expect to get from all
>that milk?
>
>