I can't believe this has so many views but so few likes in comparison! Thank you for all the wonderful info and tidbits. I really appreciate how you link to the recipes for me to look at and attempt later, when i can't while listening because I'm driving. Thank you for your time!
Thanks Donna, I look forward to your Monday podcasts! I never liked cottage cheese as a child, either. For some reason though, last year at the age of 59 I decided to try some. I've been hooked ever since! I've been eating a little bit almost every day now. I get the Good Culture brand, or Nancy's also has an organic probiotic cottage cheese. They are both good, so I get the one on sale that week. I should try my hand at making my own, it probably would be cheaper 😊
"Hello! I recently attempted to make cottage cheese using L. Reuteri yogurt for the first time. It fermented at room temperature for 40 hours because I didn't notice any curd formation after 24 hours. However, when I opened the lid, it emitted a sour milk smell. Is it normal for cottage cheese to smell sour before cooking? After cooking, I did obtain curds, but upon sampling, the cheese still had a bad milk smell😅, making me hesitant to consume it. Could you offer any advice on what might have gone awry?"
This didn’t work for me, waste of milk and yogurt going to try turning it into kefir rather than waste it😭 I went to your website and followed instructions carefully didn’t work for me
You said to let the yogurt sit for 24 hours that you got to 80 degrees. Then you said " the very next day bring the mixture to 100 degrees." That is confusing...the very next day from what? the 24 hour wait? Or ???
You talk too much about everything. Get to the point! PLEASE I don't have time to sit around and hear a bunch of extra info. I mean it is appreciated most times but maybe do one with extras and one that is just to the point please!
If you want straight to the point, go to the recipe link. There's so much great extra information she's taking the time to put in to the podcast, which would be annoying to try to find another video. Go to the recipe.
I can't believe this has so many views but so few likes in comparison! Thank you for all the wonderful info and tidbits. I really appreciate how you link to the recipes for me to look at and attempt later, when i can't while listening because I'm driving.
Thank you for your time!
Thank you so much for all your gorgeous recipes!!
Can you mix kefir and l reuteri. You said "or" si Im wondering if a little of "both" can be used. Thanx
Thanks Donna, I look forward to your Monday podcasts! I never liked cottage cheese as a child, either. For some reason though, last year at the age of 59 I decided to try some. I've been hooked ever since! I've been eating a little bit almost every day now. I get the Good Culture brand, or Nancy's also has an organic probiotic cottage cheese. They are both good, so I get the one on sale that week.
I should try my hand at making my own, it probably would be cheaper 😊
Cottage cheese is expensive here. I accidentally made it. It was delicious
Thank you so much for this content!!!
Sounds great! Can you use a SIBO YOGURT TO MAKE IT as well? Or just L Rueteri?
Yes I would love to know that also…..
So heat to 80, set 24 hours with lid, then heat again ?
Thanks will make it soon
"Hello! I recently attempted to make cottage cheese using L. Reuteri yogurt for the first time. It fermented at room temperature for 40 hours because I didn't notice any curd formation after 24 hours. However, when I opened the lid, it emitted a sour milk smell. Is it normal for cottage cheese to smell sour before cooking? After cooking, I did obtain curds, but upon sampling, the cheese still had a bad milk smell😅, making me hesitant to consume it. Could you offer any advice on what might have gone awry?"
If I put my L.Reuteri in my high-speed blender, will it kill it?
She mentioned in another podcast, only if it heats from the blender blades, from too much blending
I accidentally made cottage cheese it was delicious
make the recipes in videos if you can
This didn’t work for me, waste of milk and yogurt going to try turning it into kefir rather than waste it😭 I went to your website and followed instructions carefully didn’t work for me
If youre using pasteurized milk and not ultrapasteurized, why dont you need to heat the milk to 180°? Thanx 😊
Over 100°F kills L. REUTERI
Streptococcalus?
You said to let the yogurt sit for 24 hours that you got to 80 degrees. Then you said " the very next day bring the mixture to 100 degrees." That is confusing...the very next day from what? the 24 hour wait? Or ???
This confused me too
Yes, depending on the stage its at
You talk too much about everything. Get to the point! PLEASE I don't have time to sit around and hear a bunch of extra info. I mean it is appreciated most times but maybe do one with extras and one that is just to the point please!
If you want straight to the point, go to the recipe link. There's so much great extra information she's taking the time to put in to the podcast, which would be annoying to try to find another video. Go to the recipe.