I got the following recipe on making cottage cheese (called Paneer in
Asia) without rennet or cheese starter kits. I wonder if the
resulting cottage cheese is suitable as the 'normal' cottage cheese
with FO.
The recipe :-
1. Bring to boil 3 litres (1 gallon) of whole milk.
2. Remove milk from heat. Add two tablespoons lemon juice and stir
for 2-3 minutes until small curds separate from whey
3. Leave 10 minutes for curds to form.
4. Drain into a collander lined with 2 layers of cheesecloth. When
cool enough to handle, tie up opposite ends of the cheese cloth and
squeeze out remaining liquid.
5. Pour off any liquid that remains and refrigerate overnight, or use
immediately by cutting cheese into 1/2" cubes and frying gently in
oil, turning to brown each side.
Any comments are welcomed. Thanks.
