I've been toying with the idea of making cottage cheese for a while, but my single motivation (not wasting milk) hasn't been quite strong enough to actuate me. If only cottage cheese was, in itself, a more desirable product.
Well the stars aligned this week. With the family away I had a glut of milk and time to do something with it. I also recently became aware of 'the viral flatbread', which you can search for yourself. It's basically cottage cheese and eggs, baked and it's supposed to be like flatbread for us keto types.
The cheese 'worked' I suppose? I took 2 litres, heated it, added white vinegar, left for 30 minutes, drained the curds, left it to cool, added salt and cream. It came out a lot thicker and drier than I expected, even with cream added. Either I over-squeezed it in the draining phase or I used too much vinegar? It did taste quite vinegary.
I'm unsure whether I was sceptical about the cheese because of its inherent qualities, or if I was just the how-the-sausage-is-made effect. Anyway, I will make it again now that I know how, and will experiment with my process. Next time I'll use the whey as a lactofermentation starter, or make whey soda (?!) or something.
The so-called flatbreads worked out as they were supposed to (I think), and they were fine, but the consistency was not as bread-like as I'd been led to believe. Once I got the omelette notion in my head it was hard to shake. Next time I'll add almond flour and see where that gets me.
