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.; 1 teaspoon White sea salt, plus more to taste; 1 or 2 cups fresh cream; 2 lbs fresh, ripe peaches; 2 gallons white grape juice, or apple juice

12 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: Fri, 21 Feb 2025 13:33:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

404

High

Nutrition per serving

Calories4892.9 kcal (245%)

Total Fat112 g (160%)

Carbs914.8 g (352%)

Sugars914.1 g (1016%)

Protein81.9 g (164%)

Sodium2384.6 mg (119%)

Fiber5.2 g (18%)

% 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

1 teaspoonWhite sea salt

plus more 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. For 1 quart you will need:

2 lbspeaches

fresh, ripe

2 gallonswhite grape juice

or apple juice

Instructions

For the cottage Cheese

Step 1

Bring milk to 80 degrees Fahrenheit.

Pot

CooktopHeat

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 120 degrees Fahrenheit SLOWLY. Increase no more than 2 degrees every 5 minutes until it reaches 110 degrees, after that it is ok to increase faster. The curds will slowly become firm and the whey increase. The reason for such a slow increase is that if it gets hot too fast it will develop a "skin" around the curd and the whey will not be able to come out and you will have sour, yucky cheese.

Slotted Spoon

Step 6

In between stirring the curds and checking the temperature, prepare the cream, or buttermilk. Pour it into a bowl and add the salt. Stir occasionally to dissolve the salt into the liquid.

Bowl

White sea salt1 teaspoon

Step 7

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

Bowl

Step 8

Lift the cloth up out of the whey. After it stops dripping dump the curds into the bowl with the cream, or buttermilk. Stir the curds carefully, gently break apart any curds that have matted together.

Step 9

Add more salt to taste, cream or buttermilk to your cheese. (If you have any left!) Use as you would any store-bought cottage cheese.

White sea salt1 teaspoon

fresh cream1 cups

For the peaches

Step 10

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 11

Prepare 1 serving of cottage cheese.

Step 12

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