Cottage cheese makers -help

arabelle, Nov 20, 1:09am
I find the curd is very small,is that cos I am not using enough lemon juice, or too much. its not rubbery but when going to place on crackers it flies off and goes everywhere, but is nice and moist on eating.
Doing goats milk, heating to 82oC adding lemon, draining when curd separated, then add salt and chives.

uli, Nov 20, 2:00am
I wouldn't use lemon juice but rennet.
You will get nice big round curds.
Great mixed with a bit of cream, salt, pepper, chives etc. after draining the whey off.

arabelle, Nov 20, 8:40am
thx. how much rennet per litre !

harrislucinda, Nov 20, 10:08am
on the packet7mls to10 ltsmilk

goatchickens, Nov 20, 11:11pm
I just use junket rennet (Renco) for nice, loose curds for cottage cheese (and most of my other cheese making as well).For goats' milk you dilute about 1 tsp in 1/4 cup cool water, and slowly stir into the warmed milk.Let set, and then stir with a large balloon whisk to make the curds.

uli, Nov 21, 6:36am
Sorry to say "one squirt" of the bottle LOL :)
I never measured!

arabelle, Dec 5, 4:22am
About to make some, soo a squirt would be about a tsp ! lets see ;)