EASY CURDS, Cottage CHEESE, or FARMER’S cheese

[@MS-lh3oh]

I remember the delicious cottage my mother used to make. Our good ole cow gave lots of milk. The taste of homemade cottage cheese is so mmmm good, much better than what you buy in the stores nowadays . We kids would get to take fresh milk and turn the handle on the separator to separate the cream from the milk. Then we churned the cream to make delicious butter. We lived on a farm far from everywhere, no electricity or running water. To me those were the good old days. We canned everything, Mom even made hominy. Like every thing else she put her hands to it was delicious. Love your videos, they do bring back memories.

[@BackyardChef]

Thank you. Good memories right there, thanks for sharing. Best, Rik

[@WthrLdy]

I also make it a block of cheese, or cream it to make it spreadable. I add salt, pepper, garlic powder and rosemary! You're right, it's amazing in taste and value!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@ogechiogu8603]

I love your idea

[@TheCommonGardenTater1]

I make this... Then I add caramelized onions, sauteed Spinach and Garlic. Then I make blocks and freeze it for whenever I fancy a tasty treat. There is another plus here, I use all the Whey leftover to make Whey Bread, comes out fantastic every time.

[@BackyardChef]

Thank you. Best, Rik

[@MM-ss1sr]

Whey bread?

[@Curlyblonde]

That's wonderfully easy to make and will come handy in our Soup Kitchen. Cottage cheese has become horrendously expensive (along with all other dairy products) thanks to the government-controlled monopolized Dairy Control Board in Canada and I've had to skimp when using it in some recipes because of our tight budget. Occasionally we get donations of just about to expire milk from the grocery store, so now we can make our own. Thank you so much!

[@BackyardChef]

Mate, get hold of as much reduced milk and make it - as you know don't drain it so long and chuck in a little cream to keep it really soft. It freezers very well. It turns yellow in colour - defrosted it turns back white - you wouldn't know its been frozen. Thank you. Best, Rik

[@harmoniefaerielove]

Top tip right there ❤🙏..x

[@JMN-n2j3EBE777]

Didn’t know you could freeze cottage cheese - or whey! Good to know! ❤❤❤❤

[@BackyardChef]

It freezers very well. Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan]

@@JMN-n2j3EBE777 I even boil eggs, shell them and freeze

[@JMN-n2j3EBE777]

@@gailcullinan Wow.. that is useful! I need to check out more items then.. thank you!

[@gailcullinan]

@@JMN-n2j3EBE777 i also buy cheddar etc in large quantities grate and freeze

[@kelvinsparks4651]

My nan , many years ago used to make the most wonderful white cheese, mind you being dairy farmers we had the resources. I must stretch my memory and try to recreate it, just for the nostalgia 😊

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@lilliankeane5731]

I love the alchemy of cheese making, the tasty creamy results are delicious and fresh! Thanks Rik, you’re our Top Cheese! 😁.

[@BackyardChef]

Ha ha ha Thank you. Best, Rik

[@kdlofty]

The greatest technical term in the culinary world "The Sievey Thingy" love it. Lol.

[@BackyardChef]

Thank you. Best, Rik

[@Hesgoneandwrittenitdown]

One of the cheapest and healthiest protein supplement if your building muscle. ❤. Mate has anyone commented on how relaxing your voice is? This is ASMR cooking. Top class.

[@BackyardChef]

Thank you. Best, Rik

[@incanada83]

Yep. I made it today. Turned out really good. My first ever attempt. I used 4 cups milk + 1/2 cup cream. Salted the curds, then the whey too. Both are good. With little more practice...I can brave "deeper waters" by adding other things to curds (I think). Thank you again for inspiring and teaching ❤

[@BackyardChef]

Well done! Thank you. Best, Rik

[@harmoniefaerielove]

Not made any for ages. Love the tip on using reduced price milk. A lot of folk are counting the pennies at present. Jacket spud & a small salad with it ..A very healthy & low cost meal. Bless you Rik 🙏.

[@BackyardChef]

I always buy it - this cheese freezers very well - worth the small effort to make. Thank you. Best, Rik

[@Sunshinekty46]

Hi Rick, yes the old Aussie woman is still watching 😊 could you please make an European Baked Cheesecake with your cottage cheese? I would love the recipe ❤

[@BackyardChef]

Great idea! Thank you. Best, Rik

[@colinjameson1722]

Amazing Rick thanks, 3 ltr of full milk and I’ve got the equivalent of a large cauliflower head, mixed half with 1tbsp o single milk, rose Marie and 200g king prawns ( half whole half chopped ) a good crack of pepper and sea salt, amazing !

[@BackyardChef]

Thanks for sharing, appreciated. Thank you. Best, Rik

[@trinitywright7122]

WOW. I eat a lot of cottage cheese for the protein and I had no idea I could make this. And it is expensive. Thank you,Rik

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@jaywalker3087]

One of my favourites. Home grown chives added, on toast with black pepper.. What a way to start the day 😊

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@squidandchips]

This is great! I get organic whole milk to make kefir and I can only get it in big bottles and I have to freeze the rest so I don't waste it. Now I'm going to make cottage cheese with the rest instead - I didn't realise it was this simple. Many thanks!

[@BackyardChef]

It really is. You got this. Thank you. Best, Rik

[@andrewhall2554]

Thanks for taking time to explain what to look out for in the cooking process. I have learned a lot watching your videos. So many recipes presume knowledge that I do not have and that makes to difficult for me to figure out why things go wrong.

[@BackyardChef]

Thank you. Exactly - this is a real cooking channel. None of that quick talking everyone should no rubbish most spout out. And those channels are usually copying others. Not on here and No BS. Best, Rik

[@jennyt966]

Delicious. I had no idea you could make it at home, until I saw you making it, Rik. Thanks, Rik. Have a great Sunday.

[@BackyardChef]

Thank you. Yes easy to make. Enjoy your Sunday. Best, Rik

[@pinkmarshmallow352]

I’m so glad I found you channel. I have learned so must from you. This is in my saved list. Thank you Rik. 💕

[@BackyardChef]

You are so welcome. Appreciated. Thank you. Best, Rik

[@alexisl4158]

Thank you! I had no idea it was this simple! I will try it!

[@BackyardChef]

Thank you. Very simple. Best, Rik

[@paulnorton5670]

i made this, this afternoon, it is quite nice. I will have to find a flavour for it! Thank you for your teachings.

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@liserjones8465]

How did I get to 48 without knowing that cottage cheese, farmers cheese, curds AND paneer were the same thing???? I'm no little miss muffet! If I make this I won't want to waste the whey so will have to do some research although I swear you read my mind because I've just watched a channel called Jolly eating Poutine and I was fascinated! I watched them eat Biscuits and Gravy and wanted a British version because wth is crisco? and you appeared! I do love this channel! Thanks Chef x

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@Derek-r2t]

Will try this one Rik. Thanks for sharing.

[@BackyardChef]

@@Derek-r2t Thank you. Best, Rik

[@rowanrobbins]

Crisco is vegetable shortening.

[@rayrodriguez7367]

I believe the technical term is "sievy thing" :) great video!

[@BackyardChef]

Yep. Nowt flash ere. Thank you. Best, Rik

[@lolsson7]

I like how easy it is! I just wish milk was cheaper here in Sweden :( It's cheaper here to buy the cottage cheese. 12.5 SEK per liter of 3% milk which would give you 170g of cottage cheese. Buying that amount of cottage cheese would cost 10 SEK. Can't decide if we have cheap cottage cheese or expensive milk 🤔 Going to try it regardless as it's fun making things from scratch - thanks for sharing this with us!

[@woolymittens]

WoW! Your milk is CHEAP - at least compared to Canadian. 1L of 3.25% milk is $3.38 ..about double what you pay and 750 ml of cottage cheese is about $6.50 so, like you, its definitely cheaper here to just buy cottage cheese than to make it.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@mrdangiles90]

Hi Rik, my Canadian friend eats fries, cheese curds and gravy everyday. It's his daily poutine...🙄sigh! brilliant mate...p.s please do a poutine!

[@BackyardChef]

Ha ha ha - I will upset them all its Tuesday's upload. Thank you. Best, Rik

[@amandah4834]

🤦‍♀️🤣😂🥸

[@pennykafai4645]

I love poutine, it’s the first thing I eat when I go to Toronto.

[@BackyardChef]

Sorry, mate, my mistake it's Wednesday's upload - all the days are the same here - Wednesday, mate.

[@mrdangiles90]

@@BackyardChef no worries mate! 👍👍

[@jbirdyhome-4050]

Thank you, Rik! A great skill to possess!!!

[@BackyardChef]

You are very welcome, gets me out of trouble many times for recipes. Thank you. Best, Rik

[@Behind_the_Wall_of_Sleep]

Commercial cottage cheese in NZ is revolting (slimey, salty blobs of goo devoid of creamy, cheesey goodness). I remember one company did it well and opened my eyes to how tasty cottage cheese can be but, alas, they stopped producing it. This video was very helpful and I will definitely give it a whirl : ) Thanks, Rik : )

[@BackyardChef]

Thank you. You got this its easy. Best, Rik

[@tridsonline]

👍🏻 My mom used to make cottage cheese when the milk turned sour naturally, and eat it on toast with butter, salt, and pepper. But then they brought out homogenized milk and made it illegal to sell whole milk. The result is that instead of going sour naturally, it now turns bitter and is only good to be thrown away! But this paneer method of adding acid to fresh milk (even homogenised) avoids the bitterness. It's not exactly the sour that i remember, but it's close enough. Besides using it in cheese cakes etc, i like to eat it with fruit salad, or on toast with butter and marmalade 👌🏻

[@BackyardChef]

Thank you. Best, Rik

[@brendamaas4293]

Do you mean that she let the milk clabber? Pasteurized milk won't clabber like raw milk does.

[@tridsonline]

@@brendamaas4293 Yes, sometimes a batch would go sour earlier than expected. Then she would put it on the kitchen windowsill until the curds and whey separated. This was back in the late 70's, early 80's. But today's homogenised milk doesn't do that even when you deliberately leave it out of the fridge to go sour - it just turns vile and bitter. So the only way to make cottage cheese now, is the way Rik showed, by heating and adding acid.

[@brendarigdonsbrensden.8350]

I love cottage cheese with a salad or cracker. Your recipe looks very rich and creamy 😘👍🏼❤️

[@BackyardChef]

Thank you. Best, Rik

[@ewanmee9877]

Cottage cheese sweet pickled beetroot and apple sandwiches. Yum.

[@BackyardChef]

Thank you. Best, Rik

[@tammyharris8264]

You are right, the price at the stores are outrageous. Love cottage cheese with fruit, will have to give this one a go. Thank you Ric😊

[@BackyardChef]

Thank you. Best, Rik

[@dd7521]

Lots of tips and a great simple recipe, ty.

[@BackyardChef]

Glad you liked it! Thank you. Best, Rik

[@incanada83]

Oooh! I'm looooking! 👀👀👀👀. You are GOLDEN! 💯👍Thank you very much. 💐 The cheese recipe(s) are easy to make the way you are showing. Who knew!😲 Cheers 🍹🙂

[@BackyardChef]

Thank you. Best, Rik

[@stacierichardson4475]

Thank you Rik! This is a topic my friends and I like to bicker about, I make cottage cheese as you do, I learned how when I lived in Europe, whereas my American friend swears this is how you make ricotta...can you help us understand this, as I thought ricotta is made with the milks whey??? Really love making simple cheeses, you're so right that it's easy, and cost saving. Cheers

[@BackyardChef]

My cheese is more on the Ricotta side than cottage cheese - Ricotta is simply cooked at a higher temp to form the curds - cottage cheese as a lower temp. Cottage Cheese Typically, the milk is heated to a lower temperature, around 85°C (185°F), before adding vinegar or lemon juice. This creates larger curds. Ricotta: The milk is heated to a higher temperature, around 90-95°C (194-203°F), which helps create the smaller, softer curds that ricotta is known for. So really mine is more of the ricotta. However I call it Cottage cheese. Hope that helps. Thank you. Best, Rik

[@stacierichardson4475]

@BackyardChef thanks so much, it makes total sense to us now, really appreciate your guidance!!!

[@RonAitken]

Thanks much Rik - I've often wondered how but never looked into it.

[@BackyardChef]

Thank you. Easy isn't it? Best, Rik

[@johnbaldwin143]

Used to be given that by a neighbour when I was growing up and we sat in the street with a packet of digestives. It's the old ways I miss. Nice demo Rik.

[@BackyardChef]

Thank you. Good memories there, mate. Best, Rik

[@evocationart8370]

Wow I didn’t know you could freeze it that’s amazing and how easy was that ! ❤you are the best 😊

[@BackyardChef]

Yes you can! It turns a slight yellow in colour frozen - then defrost its turns white again. So making it and keeping it for another day - easy! I always buy the reduced milk and make cottage and ricotta cheese. Thank you. Best, Rik

[@gailcullinan]

Hi Rik. Thanks for the lesson.

[@BackyardChef]

Thank you. Gail, ricotta uploaded tonight. Best, Rik

[@wwsuwannee7993]

Good one Rik :) I use this instead of ricotta in lasagna...works and tastes just fine. You can spice this up any way you want. Great way to use bargain bin milk that's ready to expire.

[@BackyardChef]

I agree, replaces ricotta easily. Thank you. Best, Rik

[@joannebrown1531]

I made this only once a few years ago and had forgotten about it!!! Nothing as good as home made cottage cheese mixed with chives, pineapple, chillies Yummy !! Thank you Rik!!!

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@debiesubaugher]

I love this video! I make paneer with almost the exact same method for some Indian dishes. You're making me hungry ❤

[@BackyardChef]

I make paneer the exact same way - just squash it square then cube up. Thank you. Best, Rik

[@essiebessie661]

What do you different about making paneer?

[@debiesubaugher]

@essiebessie661 lemon juice from fresh lemons can be hard to find sometimes so I use cider vinegar. When it has curdled and drained you squash it into a square container to let it set up. When firm cut into cubes. Same process, just add the squish step.

[@Carolina-nn6ye]

That's awesome! Thank you Chef Rik!!

[@BackyardChef]

Thank you. Best, Rik

[@christinegitsham5268]

Thanks rik, I love cottage cheese, I'll be making this 😃👍🏼👍🏼👍🏼

[@BackyardChef]

Thank you. Best, Rik

[@ZenonZolek]

Good one, can't buy cream cheese but I can buy milk. thanks Rik

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@YuriSVdovenko]

Thanks a million for your useful video. I like this ingredient and cook many cottage cheese dishes (eg, Cervelle de Сanut or cheesecakes). Your lesson enriched my cooking library. Good luck, Teacher!

[@BackyardChef]

Thank you. Best, Rik

[@abidkazmi9268]

Very easy to make. Good presentation.

[@BackyardChef]

Thank you. Best, Rik

[@SandraDent-lf4xy]

That looks good Rik and so easy to make. I usually buy cottage cheese when i make a Yorkshire curd tart

[@BackyardChef]

Thank you. I have my version of Yorkshire curd tart on here. Best, Rik

[@maryrecupero4803]

Just finished a bowl of pineapple and cottage cheese. Thank you Rik, it really is delicious!!! Now if only my football team, the Eagles, would win. It would be a perfect day 😊

[@maryrecupero4803]

Eagles Won!!!

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

A perfect day! Thank you. Best, Rik

[@peaceseeker52]

You got me! I watched this partly to see what the whey was good for. Glad I watched.

[@BackyardChef]

Thank you. Best, Rik

[@Jiuhuashan]

I have to try this! Thanks Rik!

[@BackyardChef]

Thank you. Best, Rik

[@christinalogan311]

Oh I love it,,.with pineapple, yummy. Thankyou again, another one for my recipe book. ✨✨✨

[@BackyardChef]

Thank you. Best, Rik

[@weewhorobin8202]

Thanks Rik!

[@BackyardChef]

Thank you. Best, Rik

[@margaretclark4091]

Thank you 💕😊 so much for this great recipe 🤗💕

[@BackyardChef]

Thank you. Best, Rik

[@sharonwilliams2757]

THANK YOU CHEF RIK FOR YOUR AWESOME TUTORIAL AS ALWAYS ♥️👌

[@BackyardChef]

Thank you. Best, Rik

[@uroplatusfimbriatus2603]

My Indian aunt loved placing ricotta cheese/cottage cheese on toast with chili pickle. If you haven't tried home made chili pickle, it's well worth making and even better than Bedekar.

[@BackyardChef]

Thank you. Best, Rik

[@lauraellen189]

Hi Rik, excellent tutorial. I wish I would have known about using damp cheese cloth. I made yogurt cheese one time from store bought yogurt, and it stuck to the dry cloth. Live and learn! Our milk comes in a gallon, so I will do a metric conversion to figure ml of vinegar.

[@BackyardChef]

Thank you. Best, Rik

[@shaunbrown4952]

Thanks Rick Fantastic Recipe can I had chives to the cheese 👍👍

[@BackyardChef]

Yes you can! Thank you. Best, Rik

[@Sid-Cannon]

Nice one Rik, even I can make that :)

[@BackyardChef]

Thank you. Yes you can, easy one this. Best, Rik

[@MsSonja123456]

Adding a bit of buttermilk will do as well. Saw this method yesterday by an Indian Cheff for making a cheescake with this curd /creamcheese.

[@BackyardChef]

Thank you. Best, Rik

[@essiebessie661]

I have to buy you a coffee again for this one!

[@BackyardChef]

Thank you. Best, Rik

[@jomelis2309]

❤ GREAT ..THANK YOU

[@BackyardChef]

Thank you. Best, Rik

[@JanetBrown-px2jn]

I have made it from milk that is turning,but I don’t think it would save money in the US,milk is never on sale here,so as I gallon is about $5 and a large cottage cheese is about the same it would not save money.I use the whey for soups,I make carrot,Japanese sweet potato soup with it,I add gochujang to my soup,then purée,it’s a very good soup,a little cream to finish is good,but not necessary 😊

[@BackyardChef]

Thank you. Not worth making it! Best, Rik

[@cookie532]

Would you use less cider vinegar/lemon juice if using less than 5ltr or is it just same amount regardless ?

[@BackyardChef]

Up to 2 tsp's for one litre of milk. Thank you. Best, Rik

[@cookie532]

@@BackyardChef thanks Rik for taking the time to answer and for all the amazing recipes you share 👍🏻

[@BackyardChef]

@@cookie532 Thank you. Best, Rik

[@patriciaclark6171]

I made this many times 👍

[@BackyardChef]

Thank you. Best, Rik

[@wendyellis6402]

Great idea, Rik. At what point would I add salt? Could I salt some cream and add it after the curds drain, for the creamed product I’m used to buying?

[@BackyardChef]

Yes you can! That is exactly when to add. Thank you. Best, Rik

[@amandah4834]

Sievey thing 😂haha Rik that made me chuckle , the cottage cheese looks great I’m just going to have to have ago at making some thank you I’m assuming you add salt or flavouring as you use it in recipes , and sweet or savoury ? Amanda xx

[@BackyardChef]

Thank you. After its drained a little before storing add salt flavourings herbs etc., Best, Rik

[@WthrLdy]

Save the whey and use it instead of water in your bread recipes for extra rise and protein. Snd you can freeze the whey.

[@BackyardChef]

Thank you. Best, Rik

[@brendamaas4293]

Keep the whey, the leftover liquid, and use for the liquid in your breadmaking and baking/cooking.

[@BackyardChef]

Thank you. Best, Rik

[@ab6563]

Hi Rik, the cottage cheese you made looks soooooooo much better than store bought! Also, what is the difference between the cottage cheese you made and ricotta cheese or feta cheese? They look very similar.

[@BackyardChef]

Thank you. Cottage Cheese: Typically, the milk is heated to a lower temperature, around 85°C (185°F), before adding vinegar or lemon juice. This creates larger curds. Ricotta: The milk is heated to a higher temperature, around 90-95°C (194-203°F), which helps create the smaller, softer curds that ricotta is known for. Mine is more on the ricotta side - however I call it cottage cheese. Best, Rik

[@ab6563]

Thanks Rik!

[@paulhumphries3795]

Will you be making Ricotta from the leftover whey…❤️❤️🧀🧀

[@BackyardChef]

Thank you. Best, Rik

[@chucky2316]

It works rik i can put it on my chips

[@BackyardChef]

Yep - how do you make your Poutine? Thank you. Best, Rik

[@John-b8o7x]

Hi Rick is these curds the same curds your used in your tarts by royal appointed ?

[@BackyardChef]

Yes. Thank you. Best, Rik

[@elainegothard]

Ill have to experiment with my lactose free milk.

[@BackyardChef]

Thank you. Best, Rik

[@dlemare]

How do you make cheese curds (Squeeky Cheese) out of it? (As in small round lumps of curds for stuff like Poutine). From the Poutine Cheese Curd description, it looks approximately the same process.

[@BackyardChef]

Thank you. It is - squash it firmer. Best, Rik

[@cookie532]

Can you make it using skimmed milk or must it be full fat?

[@BackyardChef]

Yes, you can make cottage cheese with skimmed milk, but the yield will be lower compared to using whole milk. Whole milk contains more fat, which contributes to a higher yield and creamier texture in the finished cottage cheese. Skimmed milk, lacking fat, results in a drier, more crumbly texture and less cheese. Thank you. Best, Rik

[@angellahanson8343]

Rik, cottage cheese from the stores in the US is in a creamy sauce. Any idea what that sauce is from?

[@BackyardChef]

Yes - stir in some cream or a little yoghurt - or dont let it drain so long. Thank you. Best, Rik

[@randyheitman4324]

The whey water is most excellent for making homemade bread with

[@BackyardChef]

Thank you. Best, Rik

[@CapnBubbaa]

I add cream or yogurt, to make it creamier, like commercial cottage Cheese

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@ronmoes42]

Rick I know a outstanding combination on your toast, spead some cream butter on your toast and then the Cottage cheese, then drip black treacle (or apple syrup) on it!! Your breakfast has never been so good

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@asc3998]

Very cool to know how to do this. The milk would definitely have to be a reduced price though. Whole milk (we can only get 3.25% here now) is $7.09. According to your calculations, it would make less than 672g of cheese because it's not 4%. 750g of cottage cheese here is $5.29.

[@BackyardChef]

Thank you. Best, Rik

[@manishkayt9485]

Can you please give us some tips on what to do if it’s not forming properly? I’m not quite sure what is the reason but I end up making ricotta cheese thingy instead of cottage 😂

[@BackyardChef]

Not enough vinegar or lemon juice? Thank you. Best, Rik

[@angelakorte4187]

How long does it last for Rik?

[@BackyardChef]

5 days in the fridge and can be frozen 3 months. It turns a yellow colour on freezing and on defrosting it turns white. Thank you. Best, Rik

[@angelakorte4187]

@BackyardChef thankyou so much for the info.... I'm going to have a go...cheers...

[@lyndseybeaumont7301]

If you beat it you get creamy soft cheese like mascarpone. Just not quite as rich. It’s great for cheesecakes though xx

[@BackyardChef]

Thank you. Whip it up with a little cream and you have Cream Cheese - perfect for cheesecakes. Best, Rik

[@daphnetilling6034]

if you want to have it similar to what you get from a supermarket (a bit wet) how do you do that?

[@BackyardChef]

Thank you. Don't drain as long. Add a little cream. Best, Rik

[@susan_elizabeth]

Hi Rik! I eat cottage cheese every day as it's an important part of helping me manage my diabetes. It's sold in the US labeled as "small curd" and "large curd". I prefer the large curd. To get it in large curds, is the method used squeezing out the liquid and then break it up in large pieces? Or, is there a different acid added to the milk that results in large curds forming?

[@BackyardChef]

There is no difference - it has to be curdled the same whey (way) You can have a big solid mass or break it all up. Thank you. Best, Rik

[@BackyardChef]

The other way they could be making the cheese larger is by curdling it at a lower temperature - that make bigger curds naturally.

[@susan_elizabeth]

​@@BackyardChef Thank you, Rik! I'm going to try it!

[@patricekanagy5898]

❤❤❤❤❤😊

[@BackyardChef]

Thank you. Best, Rik

[@louisaleroux5610]

😋😋😋

[@BackyardChef]

Thank you. Best, Rik

[@2nd_of_3]

What do you all do with the whey?

[@BackyardChef]

Our's goes on the garden. You ca use it in baking. Thank you. Best, Rik

[@tweetybird2851]

What temperature is your burner on to heat the milk?

[@BackyardChef]

Low to medium. Don't rush, don't burn the milk. Thank you. Best, Rik

[@Mr.56Goldtop]

Here in the US store bought cottage cheese is a little creamy, or even more creamy, not my choice. How would I get it a little creamier than what you have here? Mix in a little of the whey?

[@brendamaas4293]

Mix in a bit of cream.

[@Mr.56Goldtop]

@@brendamaas4293 Thank you.

[@BackyardChef]

Add cream or yoghurt - even do not drain as long. Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@petermport]

Where did you get the 5l of reduced milk from ?

[@BackyardChef]

I buy reduced milk every week. Thank you. Best, Rik

[@dianaoldacre8948]

I find the lactose in cows milk difficult to digest - I’m sure you can make cottage cheese from goat or sheep milk, but what about soy or oat milk?

[@BackyardChef]

Yes, goat and sheep the same. Thank you. Best, Rik

[@hi-muckety-muck]

I watched the video to see how you eat this thing in your part of the world. Can't think of eating it plain; I'd at least want to add sour cream. If you ferment this by a process I know nothing about, you'll get what went by an ancient name that sounded like "quark" (it's supposed to be healthier because of being fermented). That I know how to eat and what to make with it. There was an old cod recipe where the fish was baked under a layer of quark with a couple of other ingredients, and boy was it good. Too bad my mom didn't like it: too sour for her

[@BackyardChef]

Thank you. Best, Rik

[@petetimbrell3527]

Apparently you can make ricotta from the leftover whey.

[@BackyardChef]

Cottage Cheese: Typically, the milk is heated to a lower temperature, around 85°C (185°F), before adding vinegar or lemon juice. This creates larger curds. - Ricotta: The milk is heated to a higher temperature, around 90-95°C (194-203°F), which helps create the smaller, softer curds that ricotta is known for. Thank you. Best, Rik

[@BlackJesus8463]

Make a pizza with it! 😍

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@mirandamom1346]

My sister has a peculiar condition in which eating cheese gives her a rash, unless it is perfectly fresh. This video reminded me how easy it is to make fresh cheese and I’m inspired to make some for her. Thank you!

[@BackyardChef]

Thank you. Easy to do. Best, Rik

[@briangoss8426]

Was that 3 tablespoon?😅

[@BackyardChef]

Yes. Thank you. Best, Rik

[@SSRT_JubyDuby8742]

Like deployed 👍

[@BackyardChef]

Thank you. Best, Rik

[@lilalabom6393]

🙋‍♀️💖

[@BackyardChef]

Thank you. Best, Rik

[@abidkazmi9268]

Why did you not washed the cottage cheese with cold water and pressed it

[@BackyardChef]

Why?