As you may know from my previous post about making yogurt at home, we have been having kitchen adventures. In addition to making yogurt we also made cottage cheese! We decided to make cottage cheese when my son's favorite cottage cheese was no longer being sold. We opted to make our own, yes in an effort to duplicate the cottage cheese he loves and of course save money.
As I researched the cottage cheese making techniques and recipes I noticed that nearly every recipe emphasized the vast amounts of whey that would remain and that you should keep it to use in breads and other cooking. This got me thinking, one of the factors that makes gluten based flours different from gluten free flours is protein (the other factor of course is the sticky/ stretchy factor). Many gluten free recipes will suggest adding an addition egg or protein source - my thought is why not replace the water or milk in your baking with this remaining whey.
Shortly after making my cottage cheese I made Swedish Coffee bread using the whey for some of the milk - the results were amazing!! The bread was very close to the gluten filled bread I remembered.
I understand that making cottage cheese seems like a daunting task and honestly I try to keep things simple. I do think it is something you should try at least once, it was lots of fun and the results were amazing! Grab your copy of "Little Miss Muffet", your supplies and start making your very own "curds and whey". Then follow up that with some gluten free baking and you will be very happy with your results. If nothing else you may find whey available at your local co-op or cheese shop.
Let me know your thoughts!
Home-made Cottage Cheese
4 cups Organic Whole Milk (lesser fat milks will work too)
4 drops liquid rennet
1/4 cup half and half or buttermilk
Using a nonreactive pan, stainless steel works well. Heat the milk on a low setting. Use a candy thermometer to check temperature - bring the temperature up to 85F.
Remove from heat and add the liquid rennet and stir until well combined.
Cover with a clean towel and place lid on the pot. Allow to sit for 5 hours. After 5 hours you will have a large jello like item. Use a long, sharp knife to cut diagonally 5-6 times in both directions to form a checker board appearance.
Place back on the burner and begin heating on low, stirring continually with a large spoon. As you stir and the mixture heats you will notice the curds separating from the whey. Once you notice a separation of whey and curds. Turn the heat off.
Place a strainer over a large bowl, place a few layers of cheese cloth in the strainer. Pour the curds and whey into the strainer. Gentle raise and lower the corners of the cheese cloth to strain off excess whey. Place the excess whey into glass jars and refrigerate for later use - like making gluten free breads! Place the strainer with the cheese cloth wrapped curds and bowl under the strainer in the refrigerator for a few hours.
Once the curds are drained of excess whey add your half and half or butter milk. Gently stir and add salt or seasoning as desired.
Swedish Coffee Bread (or roll)
1 cups milk
1 cup whey plus 1/2 cup
1/2 cup butter
1 cup sugar
6-7 cups Gluten Free Flour Blend *see below*
6 teaspoons xantham gum
2 tablespoons ground cardamon
1 egg yolk (save the white)
1 pkg yeast
extra sugar, cinnamon and 1/2 stick butter for enhancing the bread/rolls.
*Basic GF All Purpose Flour*
4 Cups Brown Rice Flour
1 and 1/3 Cups Potato Starch2/3 Cups Tapioca flour (Tapioca Starch is the same)
In sauce pan combine 1 cup milk, 1 cup whey and 1/2 cup butter and heat over high heat, stirring continually. Add the sugar and stir until dissolved. Remove from heat and cool until warm, no higher than 110 degrees.
In a glass bowl combine 1/2 cup warm whey with the yeast and allow to activate. The whey and yeast will begin to froth and foam in a few minutes. The whey must be warm, not hot, the ideal temperature in about body temperature. Too hot and you will kill the yeast. Too cold and they won't activate. Add the yeast to the milk mixture, once this mixture has cooled to warm.
Combine the flours mixture with the xantham gum and sift of thoroughly stir together.
Combine the yeast with the milk mixture and add 2 cups of gluten free flour mixture and stir until well combined, add another 2 cups and combine.
Add the egg yolk and the cardamon and stir.
Add the remaining flour, stir will. Cover with a warm, moist towel and place in a warm area to rise for 2 hours. Knead dough by punching down with fists. Cover again and allow to rise for 2 more hours. Knead again and divide into thirds.
On a well floured surface carefully roll one third of the dough into a rectangular shape. Using a pastry brush brush surface with melted butter, sprinkle with cinnamon and sugar. Carefully roll into a tube shape. You can either make rolls by slicing off sections and placing in a muffin pan, or coil the dough and bake as a loaf. Brush with the beaten egg white, top with pearl sugar and let rise again for 1 hour.
Bake 35-40 minutes at 350F
Rolls bake for 15 minutes, until golden brown.
