Did you know that cottage cheese . comes from sour milk? Discover how to make the survival food recipe 1875 cottage cheese and what you need to know before. In the last post in survival food, you learned how to make the Gorge Pasta survival recipe. Now in this post, we’re going to cover how to make 1875 cottage cheese.
Table of Contents
1875 Cottage Cheese
What is cottage cheese
Cottage cheese is a mildly sweet fresh cheese curd. It is both easy to make and nutritious- qualities that make it a perfect candidate for survival recipes. Though the first mentions of cottage cheese date back as far as Homer’s Odyssey, it was during the rationing of World War 1 that its usage became popularized in the western nations.
During the late 19th century, in Minnesota, farmers started using sour milk to make what is known as modern cottage cheese. A few years later, this practice spread north to British Columbia and this cheese came to be known as “homesteader’s cheese”. This eventually came to be named as cottage cheese- after the humble abodes of the farmers who first produced it.
During World War 1, when meat was heavily rationed, posters were printed to popularize cottage cheese as an alternative source of protein. These posters not only marketed cottage cheese as a meat substitute but also as a great way to save milk that is going sour. Its ease of preparation made it the perfect survival food for hard times.
Since that time till the ’70s, cottage cheese consumption in the United States rose consistently. Today, it is considered to be one of the most diet-friendly foods.
The recipe that was published during World War relied on the 19th-century practice of using already sour milk to form the cheese curds. However, you don’t have to wait for the milk to start becoming bad to make this easy recipe at home. Adding a little bit of a sour element to the milk will let you make cottage cheese at home in 10 minutes. Below are the ingredients that you will need.
- 1 gallon of pasteurized milk. You can use skim milk if you want to.
- 3/4 cup white vinegar.
- 1 teaspoon salt.
- 1/2 cup heavy cream (optional).
The equipment required for this recipe is very simple. You will need-
- A heavy-bottomed pan to heat the milk.
- A clean cheesecloth or tea towel.
- A colander to strain the liquids out.
How To Make 1875 Cottage Cheese
1. Pour the milk into the heavy-bottomed pan and heat it slowly to a temperature of about 190 to 200 degree Fahrenheit (88 to 95 degree Celsius). Stir constantly to avoid burning the milk.
2. Once heated, remove from the stovetop and mix in the vinegar.
3. Stir and let it sit for about 30 minutes. The curds in the milk will clump during this time.
4. Line the colander with the cheesecloth or tea towel.
5. After 30 minutes, transfer the solids into the colander and allow the liquids to drain out.
6. Gather the ends of the cheesecloth (or tea towel) and tightly squeeze the solids inside. Run this cloth-covered ball thoroughly under cold water.
7. Once washed, transfer the solids into a dish, break it up into pieces and stir in salt to taste.
8. The cottage cheese is ready to eat. You can also store it in the fridge in an airtight container for a couple of days.
9. If you want a creamy cottage cheese, then just before serving, stir in some heavy cream till it reaches the desired texture.
Cottage cheese not only is an excellent source of protein it also provides adequate calcium. And because it can be made from ingredients that are almost always available in your pantry, cottage cheese serves as a great survival recipe. So instead of heading to the supermarket for a healthy snack next time, make some cottage cheese at home and enjoy.
Have you ever heard of 1875 cottage cheese before?