Cheese Curds & Whey Ingredients & Equipment

Gather the following: 1 quart and 1 gallon fat-free skimmed milk (make sure it's
pasteurised); 2 tbsp buttermilk; 8-quart stainless steel bowl or tub; dairy thermometer;
long-handled spoon; butcher knife or long serrated-edge knife; and one square of
cheesecloth (at least 18 inches square). The amount of milk can be decreased or
increased, depending on how much whey powder you want. The recipe will yield
about 3/4 cup to 1 cup.

Curds & Whey Making Directions

In a 4-quart container, mix 1 quart of milk with 1 tbsp buttermilk. This creates an
inoculating mixture to begin making the cheese curds. The inoculate mixture must be
kept between 21.1 degrees C and 23.9 degrees C (room temperature) for about 20
hours. Keep the gallon of milk refrigerated until it's ready to use. After the 20 hours is
up, over a double boiler slowly bring the gallon of milk to 22.2 degrees C (be careful
not to scald it by heating it too quickly). In a stainless steel bowl, add 1/2 cup
inoculate mixture to the gallon of warm milk. Cover the mixture with a loose cloth
and maintain room temperature for about 20 hours. Don't stir or agitate the mixture.
When the time is up, look for gel-like curds that separate quickly and easily from the
side of the bowl. Cut the curds all the way through with a long knife, turning a quarter
way between cuts. Once the curds are in 1/4 inch pieces, let them stand for 10
minutes. The curds and whey will separate. To finish the cottage cheese, heat the
curds and whey to 46.1 degrees Cor 15 minutes. Stir the curds and whey constantly
until the curds are firm, then remove them from the heat. Pour the curds and whey
onto a cheesecloth-covered stainless steel bowl. Let it drain for about five minutes,
then remove the bowl and set it to the side. Rinse the curds for another five minutes,
then chill. Mix the curds with sour cream and salt to taste.

Making Whey Powder

Know that this can be difficult and time-consuming. Whey powder is not as easy to
produce at home as it is for commercial producers, but with some ingenuity it can be
done. Pour the strained whey into a pot and slowly bring it to a gentle boil over low
heat. Stir the whey continuously as it reduces until it becomes brown and clumpy.
Pour the clumpy mixture onto a piece of wax or parchment on a baking tray and
spread it into a thin layer. Allow the mixture to cool. It will harden at this point and
become brittle. Break it off in pieces and store them in a container covered with
cheesecloth until the pieces turn pale (this could take a week or more). Once it turns
pale, it's ready to make powder. Break off small pieces of it and crush it with a mortar
and pestle or finely grind it in a coffee or spice grinder. The protein powder will have
little to no flavour, so mix it with fruit juices or flavourful extracts to create tasty
flavours.