I hope you enjoyed your cottage cheese pies! It will separate before adding vinegar if it is sour enough. Hmmmm, mine didn’t smell like anything but sour milk when I heated it. I cooked over low medium fire until it reaches the temperature and the milk separated without adding the vinegar. For example, you can turn raw milk into yogurt and then drain the yogurt over a couple of days. I do too and I love it! Hi Freda, It is not going sour, it is bad. Begin by pouring the milk in a saucepan. These are the things that come to mind right now…but I’ll put my thinking cap on. I have used it for everything you mentioned but it was plain/without vinegar. How to make ricotta cheese. Someday I hope to have my own goats again, but it will be awhile before that happens. (Stirring gently will encourage larger curds; let it do its thing alone and the curds will be finer.). Once it begins to boil, reduce heat to low and slowly stir in vinegar. I have half a container of opened ricotta that I’d like to use for lasagna. So glad this helped out! 5. This process, pasteurization, eliminates that bacteria, which lets babies and immunosuppressed folks and the rest of us drink milk without worry (and allows it a much longer shelf life). My curbs were a huge incredibly stretchy ball that wouldn’t crumble at all. Make raw milk ricotta cheese. One of the recipes called for rinsing the curds until all the whey was removed. Easy and quick way to make fresh and delicious cheese at home with only two ingredients. Pour the milk into the large bowl and cover with the cotton towel. Ok so I’m feeling pretty bummed after trying this. Well considering my first try it came out pretty well. Please help. I never have a problem with cottage cheese going bad in our fridge, but this pretty much disappeared pronto! Hi Mary Ann! Refrigerate milk for a few hours and then strain water completely. I will be following you now that I found you! Here are a few more ideas for using it up! I have tested this when making my own butters/ cheese and I get a few extra days if I rinse well. I just read your post. Didn’t work for me but I was going to trow the milk out anyway. To apply it on your face, dilute it with water and rub it into your face. Can you tell me what kind of milk you used? I’m not talking about sour milk here but about the whey leftover from cheesemaking. We use skimmed and semi at home. Mine did not separate until I added the vinegar as well so I’m thinking it was the milk was not truly sour. If I ever find out more, I’ll let you know. Spoiled milk is the result of an overgrowth of bacteria that causes changes in taste, smell, and texture. 2. Just one question — just how old can the milk be? I left it in the sink overnight, and it still didn’t curdle up the next morning. You can eyeball it. The milk had soured enough that when I poured it into a pot I could see some curds forming. Make Homemade Kefir Pancakes. Hi Heather, They may list it as only for pets. by | Nov 4, 2020. Wow, this is easy to do!!! Followed your directions and it works great. I found this on The Chicken Chick blog party. I lost all my WordPress connections when I went to a paid WordPress Engine website. Which I wouldn’t mind, if it were my own money I’m wasting but it’s not! . Thanks for letting me remember and share an old family recipe. cheese cloth; How to make Homemade Whole Milk Cheese: Pour milk into a large, heavy bottomed pot and heat at medium high until it reaches a boil. Thanks for the great ideas here. If you brought the temperature of the milk up to 180F and the cheese is still fresh, it should be ok to taste. Is there anything I can do to fix it? Have a wonderful weekend and many blessings to you too! I have a question, you said you could use milk that hasnt soured, what is the difference between them? Hi Musket, Goodness, 60 years ago and it seems like yesterday. To make ricotta, you’ll need about 3 tablespoons of lemon juice or white wine vinegar for every quart of whole milk, plus a teaspoon of kosher salt. When I find marked down milk at the grocery store, I use it for frugal yogurt, cheese, and baking. Paneer is almost exactly the same, but the milk is left over the stove’s flame while you add the lemon juice—encouraging larger, firmer curds, as opposed to ricotta’s small and soft ones, Then, the curds are thoroughly rinsed, wrapped in a cheesecloth, drained, and then flattened with a weight for 2 or so hours. The problem is (and maybe it’s not really a problem) that the curds taste like spoiled milk. This website uses cookies so that we can provide you with the best user experience possible. So do I! If you are concerned, hold the milk at 180 F for 5 to 10 minutes and then cool down. Exp. And I did that without a thermometer. Great information and step by step pictures. I haven’t tried letting the milk curdle on it’s own. It also separated as it heated, instead of afterwards with the vinegar – is that ok? You can pour the soured milk into a strainer and letting it slowly drip. Drinking it may make you sick, but cooking with it won't, as long as it's just a little off. Except I just remembered, the large burner on my 1948 Frigidaire electric oven went out. I used cream, but in the future, I will switch to milk. Here in the US we still use the old fashioned gallon and half gallon. If you want to learn homesteading skills, like raising chickens and preserving the harvest for winter, you’ve come to the right place. If store bought, pasteurized milk, NO. Thanks again Most cheese is made in factories. After removing meat from skillet, she would add 1 cup of sour cream to meat dripping, bring to a boil, and pour over the Vereniki. Thank you Lisa. My feeling is that there was some bacteria in the milk that caused the protein to form a stretchy texture rather than curds. I always loved those ganiteware pans…reminds me of my Gram! I have to ask the doctor again to make my husband happy. I used 2% milk. It should be fine, Marta. How much paneer/cottage cheese can be made from 1 litre of spoilt milk? Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. In seconds, the combined force of the acid and the heat (with additional help from any salt you might add) curdles the milk, forcing apart the milk’s solid curds from its liquid whey. Hi Mary, Really want to try this. Is the whole batch ruined because my milk was too soured, or is this what it’s supposed to taste like? Right now the farmer isn’t selling any milk, which is making me very sad. Now I buy from a different farmer. If you use un-soured milk, do you add more vinegar or something to get the tang? Check on Craigslist for people selling raw milk. I bet it tastes much better than store bought! If you try this again, and don’t have a thermometer, you can bring the milk just to a low boil and then take the pan off the burner. I have read that the bacteria in whey is good for your septic system, lol! Let me know if you come up with a different amount…I like to learn new things too! The typical American family tosses out some $1,500 of food yearly. Hope to see you back when I get that article done! I like to add about a tablespoon of fresh cream, about a tablespoon of finely chopped grass onion or shallots and salt and pepper to my finished cheese. Have a good weekend Lisa, Best wishes! Glad you asked…now I know that there is an interest! I know that when my son was a baby, his first food was plain yogurt and he loved it! Thanks a lot Lisa. ","give_email":"Please enter a valid email address. If you purchased extra milk to stock up and now it has gone sour, this recipe is a good way to put it to good use. You’ll need to use whole milk for this ricotta cheese recipe — it’s the fat in the milk that transform into the curds that make cheese. Some recipes even call for “soured milk,” which requires you to add a spoonful of vinegar to milk. Using 3 gallons of milk to make 3 different kinds of cheese, will allow you to make and taste different cheeses. So I used the same amount of vinegar called for in the ricotta cheese recipe I use…3 tablespoons. I hope I did the conversion correctly! I just “whipped up” a batch of whey from some raw milk that had soured. You could also use this recipe to make cottage cheese from soured cream, although I’m sure it will be very rich. The last time I remember mom making cottage cheese, I must have been 6 or 7, because she was pregnant with my brother and didn’t feel good. Came across site and it made me think of my Grandmother’s recipe for Vereniki (It’s basically a farm-style cheese ravioli or pierogi) when I was a child. Let me know if you try it and how it comes out! All that sour milk throughout the years that I just threw down the drain. Can you make any other cheeses without rennet at home?? If the recipe directs a 4 hour hanging time, take the cheese out of the cheesecloth after the 4 hours (even if the cheese is still dripping). Chocolate cheese in crepes sounds yummy! This is wonderful and I want to try it. I’m making your cottage cheese right now. No one would want to drink sour milk, but your plants actually do. Consuming a tall pour of spoiled milk likely leads to one thing: food poisoning. Have a great day! Here are a few more ideas for using it up. Please remember that it is just broken milk. Here raw milk sales are legal under certain circumstances. Thanks for stopping by! To make ricotta, you’ll need about 3 tablespoons of lemon juice or white wine vinegar for every quart of whole milk, plus a teaspoon of kosher salt. If so, did it change the flavor of the cheese? I’m glad the recipe will help you out. Thuy. Wow. Hi Kitty lover Watch to see the curds separate from the whey, and when they do, stop adding the lemon juice. Cool, huh? Yes…you don’t need to add the cream to the finished product. And it sounds very yummy too. Thank you for this recipe- we’re going to have to try it:) No heavy kneading required, this is just a mixed dough, you’ll know when it comes together. I also suggest checking out the links I shared for frugal milk and cheese, and how to use whey. Congrats on 2+ years of the homemaker hop! Sour milk is perfect for creating some homemade cheese, just like they did in the old days. Because this seemed easy! Any type of milk will work when it comes to making cheese. Put another way, how do you know when you’ve added too much vinegar to the heated milk? Use it in your garden. You can take any sour milk, add kefir, sour cream or yogurt. Hi Stephanie, Elaine. With experience, knowledge will come about how much of one or another ingredient to add to get the curd to your liking. If you use a quart of milk to make cottage cheese, you will have a fairly small amount. Hi Sam, date is 2 months from now, but it looks kind of watery.I don’t remember what it’s supposed to smell like either.So, ricotta actually translates to recooked in Italian, and ricotta is what’s called a “whey cheese.” When you make cheese, you separate milk. Once this procedure is complete you will see small cheese remains; then add some sugar for taste and cook it for 10-15 minutes until the water is exhausted. Spoiled milk is the result of an overgrowth of bacteria that causes changes in taste, smell, and texture. It was in the fridge dated 12/26. Use it to make a Raw Milk Kefir Smoothie. The other ingredient is vinegar, which is used to convert the milk to cheese. My blog is all about learning from our mothers and grandmothers. Thanks! Hi Ginny, Got fingers crossed! I have made this recipe with very sour milk and with milk that is fresh, and didn’t get those results. Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. I glad that I found your blog because a lot people made cheese like I did. Pour 1 half-gallon of sour milk into a heavy bottomed saucepan and bring to a boil. However, the flavor may not be good. Just stir the cream in as it heats. My question is, When you add the vinegar to the milk to make it curdle, is the curdling process something you can eyeball, or must you always add a certain amount of vinegar? They didn’t mind at all. Sorry I don’t have a lot of info to share on those. Hi Moondrop, Because it has so many beneficial bacteria in it, clabber is great for your … 3. The milk smells like baby spit up when it’s heating, is that normal? Do you want to be more self-reliant? How to make ricotta cheese. It’s kind of an amazing process to watch—science!—which is reason enough to make it yourself, even though ricotta (like queso fresco, paneer, and cottage cheese) is so commercially available. The directions that I found online said that the sour milk would curdle on its own, but mine didn’t. As i came across your blog, I am now making cottage cheese. When these dairy products are made at home, they are really incredibly fresh-tasting, sweet, and creamy, and it’s hard to find anything quite like them at a store. She went to lay down and asked me to wash up the blue granite an she used to and the cheese. I did get into canning last summer and since I have a lot of tomato and bean plants crammed into the front yard hope to be canning again. You have successfully joined our subscriber list. Basically, you’ll heat the milk … Set aside for a few … Hey Terri, Let me know if you try it! I hope you have better luck next time! Using 3 gallons of milk to make 3 different kinds of cheese, will allow you to make and taste different cheeses. Hi Deb, How Hot Is The Sun, So I turned off the heat & poured the hot curds & whey into a colander that had been lined with cheesecloth. This site uses cookies from Google to deliver its services, to personalize ads and to analyze traffic. My pan of sour milk never separated, so I used the vinegar. I’d love to try a cottage cheese pie someday…yum! Totally appropriate! And somehow stupid lol. Hi Lang…It occurred to me after my reply that goat milk doesn’t separate as cow milk does. Thanks so much for stopping by and leaving a comment! strain and mix in butter milk. You’ll need to use whole milk for this ricotta cheese recipe — it’s the fat in the milk that transform into the curds that make cheese. Make this easy 2-ingredient sourdough french bread. You could also use it in place of milk in homemade macaroni and cheese. If you disable this cookie, we will not be able to save your preferences. After milk is poured into big vats, a … Heat Lightly-Soured Milk. I would love it if you would share this on my site. Even after 20tbsp of vinegar, there were no curds. I know some people eat raw cultured milk and butter, that I wouldn’t like the flavor of. Making cottage cheese from sour milk is a great way to reduce waste, save money, and get some extra protein in your diet. His weigh is 21 bld but others women are still asking me how little he is. This is the fastest and easiest way to cook. Some recipes even call for “soured milk,” which requires you to add a spoonful of vinegar to milk. Then, add 3-4 tablespoons of lemon juice one teaspoon at a time, stirring the milk after each addition. The whey will be the main byproduct and can be used in place of milk in bread, pancakes, etc. You can expect to get mostly whey and not nearly as much solids. One final quick disclaimer for ricotta hair-splitters out there: Ricotta is the ultimate no-waste product, itself traditionally being made from a waste product. If you do decide to try using the milk for cheese, just heat it up until it comes to a low boil and that will kill any icky stuff. Very impressive. So there. Thanks for sharing, Arlene. Wolfe City, Texas I love the stories about your grandmother. Please help. Here’s how I make cottage cheese from sour milk…. I haven’t tried using lemon juice or rennet yet. Wish I could share a picture. This milk can be used to make cottage cheese at home. I do hope to make some in the future and I will share the recipes if I do. I think I could reduce the amount of vinegar to 1 tablespoon and it should work just fine. We just leave the milk to separate, then drain off the whey in a sieve, then use the resulting cheese for cheesecake , Hi Basket Bob…cheesecake…yum! Pour sour milk into a saucepan. I won’t be doing that again! Otherwise, I’m going to have to sadly get rid of my mother’s stove we grew up with (which I had shipped to CA from TN!). I hope you like it! Me too! These were made when Grandma was making fried ham or smoked sausage. Thank you for supporting The Self Sufficient HomeAcre! Now if I weren’t allergic to wheat ans sugar would use the why to make some baked goods. Try one of these recipes that are good cheap eats. The onion and shallot sound so yummy…mmmm. I like to buy my milk the same day I make it into cheese. Strain the spoilt milk or broken milk or curdled milk using a muslin cloth. I had a batch of raw milk that smelled fishy when I tried to make cheese from it. (You can’t make more ricotta, alas, from the whey left after making ricotta—unlike other forms of cheesemaking, ricotta-making pulls most of the casein, which is what makes the creamy curds, out of the milk, leaving little left in the whey for a second round of cheese.) That may have been from using sour milk. Read |National Cheeseburger Day: Chrissy, Gigi & others take a bite I used a candy thermometer. Thanks for reading I’m glad that you are finding useful info here! Thanks for the info! Cheese making is just one of those projects we’ve dipped our toes into but haven’t had the time to really improve our game. I think they mixed it with something sweet too. Best wishes with your cheese making adventures! All the best. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. Let me know if you have better luck this time! Did you add 3 Tablespoons of vinegar to a half gallon of milk? I too was ill and didn’t use it but once I saw was expired didn’t want to toss it out. This Site Uses Cookies… The Self Sufficient HomeAcre is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Lisa, But raw milk – raw milk, even when it spoils isn’t really spoiled if you know the different ways to use spoiled milk. You can also use sour milk to make desserts, like custard, cheesecake, and creme brulee. This practice is particularly good for tomato plants. Hi Trixie, You don’t really need the thermometer, but if anyone is concerned about bacteria, they will want to bring the temp to 180 F to kill anything Thanks for sharing your experience with these directions! Thanks so much. I think we can use whey to make cottage for the next time? Can i make it without adding cream? Did you heat the milk? Smell – Because cheese is a dairy product, one sign of spoiled cheese is an “off” smell. If you need more convincing: When these dairy products are made at home, they are really incredibly fresh-tasting, sweet, and creamy, and it’s hard to find anything quite like them at a store. So I wonder if that has something to do with your experience. Can I freeze this cottage cheese? Stir it … Don’t allow the mixture to boil. Your yummy cheese … I would try it again and wait until you turn the heat off before you stir it. Yes, you can use the sour whey (made with vinegar). Well mine won’t set. My Mom always used sour milk in baked goods for light and fluffy cakes, muffins, and even pancakes. Turn heat on to medium and use a candy thermometer to measure temperature. I would heat and see if that improves the flavor. Hi Sharon, I started this blog to share my adventures in homesteading and self-sufficiency. Stir gently until curds and whey separate. Just wanting to be sure that bitter flavor wasn’t a flag to chuck the whole thing. Thanks so much for stopping by, Kaye! Got no curds just curdle. Hi Mary, Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. It will take about 3 – 5 minutes. I think that 4 week old milk will be ok, since you will be heating it up to the point where the bacteria will be killed. Cut the paneer into cubes and place it in the refrigerator. I liked this cottage cheese much better than the store-bought version. Most of Egyptians are terrible any way. homemade cottage cheese (Dry), so when making your recipe, drain well and eliminate the milk or cream at end. God Bless. I chose my biscuit recipe which normally calls for buttermilk to test it out. This recipe is basically the same as the queso fresco I posted previously. Thank you! The only problem is that each site gave different instructions and they didn’t say how sour your milk can be and still be usable for cottage cheese. I’m so glad you liked it I’m sure that it is safe to freeze your cottage cheese, but you may notice a change in the texture. I do this too; knowing that the milk I buy at the store is heated to kill bacteria that can contaminate milk. This means that every time you visit this website you will need to enable or disable cookies again. You can turn spoiled milk into cottage cheese by following this simple recipe. Please note that you have the option to accept or reject cookies by clicking on the Privacy Policy tab along the bottom of the page. I’ve used it in place of milk for French toast egg mix, in pancakes, and as a soup base for creamy style soups. I don’t remember the exact changes…sorry! Pour the mixture into cheesecloth or a thin, clean dishtowel set over a colander that's set over a mixing bowl and strain until you’ve got the texture you’re hoping for—shorter, 45 minutes to an hour, for a softer ricotta (good for spreading on toast) and longer, 2 to 3 hours or longer, for a firmer one (good for making stuffed pastas!). Use a large (really large) rubber band or some kitchen twine. In Africa we do things a little different. . Choose milk that has not been ultra-pasteurized. I’m not sure if that would work, but maybe a combination of soured cream and powdered milk might work. Lynn, The first step to using up the expired milk is to reconsider it. I haven’t had this happen, but I do know that when you make mozzarella cheese it comes out stretchy. And I can’t guarantee that this is safe to drink! Not sure if this applies with pasteurized milk as I have a dairy cow. I am old now, so this recipe is over 100 years old, but still works and is easy. Baking With Spoiled Milk. On the other hand, a number of people have commented that their milk never separated. I don’t have a thermometer so I couldn’t guarantee the safety. . On a trip to the Ukraine two years ago, the hotel I stayed in in Kiev served a breakfast dish that was the the consistency and taste that I remembered but without the pie crust.