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Curd Nerd Newsletter Edition #5

Cottage Cheese

G'day Curd Nerds. Welcome to the fifth curd nerd newsletter and I am very pleased to announce that we have a subscriber base for this weekly email of over 1300 curd nerds!

Over the weekend, I released a video tutorial about a cheese I'm very proud of. Of course, it's Cottage Cheese, but to add a bit of flair I called the video "The Secret to Making Perfect Cottage Cheese at Home!".

Why am I so proud of this simple, yet delicious cheese? Well, it's a bit of a story. Back in May of 2019, I tried to make Cottage Cheese for a video and it ended up being a bit of a disaster. It ended up as a very nice Cream cheese, but not what I was attempting to make. Compounding this disaster there were about 3 other previous attempts that I did not record, Cottage Cheese became my nemesis cheese, and it became a running gag on my YouTube channel!

I've since found out that almost all home cheese makers have a nemesis cheese. For some, it's pasta filata style like Mozzarella or even Cheddar cheese. It is this very reason why I continue to make cheese-making video tutorials to help the curd nerd community master their cheese of choice and produce the best possible cheese at home! Which is why I persisted with Cottage Cheese after my initial disasters.

Fast forward four years, and I had learnt enough about cheese making to attempt it again. I studied the recipes that I had previously used to see what went wrong and found that it was all about a large curd cut and slow and steady cooking of the curd, to a temperature well over the tolerance for a Mesophilic culture. This made the curds firm on the outside and moist on the inside. The secret of cottage cheese had been unlocked!

I sourced the best possible milk that I could lay my hands on (thanks to Inglenook Dairy), and just followed a recipe that I cobbled together that I hoped would work. Praise Cheesus, it did! And, I remembered to film it as well.

But what did it taste like? Well, check out the video for my reaction, but it was lightly salted, creamy and smooth, with a pleasant mouth feel. Normal store-bought Cottage cheese doesn't have the same texture and is really bland, but my cheese has flavour, and did I mention that it was creamy?

Anyway, I believe my Cottage cheese recipe will stand the test of time, so please take the time to watch the video tutorial. For those who want the written recipe, here is the recipe card for purchase.

That's all for this week Curd Nerds. Be sure to check out the special of the week which includes ingredients to make Cottage Cheese! Bye for now and Stay Fresh, Cheese Bags!

Yours in Cheese,

Gavin Webber
This week's special offer is a discount on the products I used to make this magnificent Cottage Cheese. Use coupon code "cottage" at the cart or checkout and get 5% off the products listed below.

Mesophilic Culture MO 030


Mesophilic Culture MO 030: Moderate/high acidifier with no gas or diacetyl production. Clean flavour, very closed texture, proteolytic during aging. Use for Cheddar, Colby, Monterey Jack, Feta, Caerphilly, Leicester, Wensleydale, and other semi-hard cheeses.

1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Direct Set

Buy now
Mesophilic MO 30

Rennet Liquid Vegetarian Dropper Cap 200 IMCU


Used for milk coagulation in all cheeses that require rennet. Suitable for Vegetarians. FPC Rennet strength – 200 IMCU/mL

Now available in 50mL and 120mL bottles with dripper cap.

Buy now
Rennet Liquid Vegetarian

Calcium Chloride with Dropper Cap


50 ml of Calcium Chloride with a dropper cap.  30% Solution

Perfect for yoghurt and soft cheese making.

Buy now
Calcium Chloride with dropper cap

Cheese Salt Coarse


Coarse non-iodised cheese salt.  Cheese salt is used to help in flavour production, preservation and brining your cheese.  Can also be used for home preserving.

500g package

Buy now
Cheese Salt Coarse
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