Food / Looking for a recipe for a cottage/farm cheese that my great grandmother made [6]

Yogurt cheese sounds really close....

Thank You....I am going to check out the link....

Some additional info:

The cheese was runny/spreadable at room temperature...it was not melted.

Also...it is possible it was made with the skimmed milk, as the cream would be needed to either sell or make butter...but being frugal, they would utilize what was left behind.

I'll update the thread when I know more...as I am going to try and subtly ask about more specific aspects of the process they remember....but everyone's input has been helpful

Thanks

Food / Looking for a recipe for a cottage/farm cheese that my great grandmother made [6]

@Polonius2...

Thanks for your reply...let me clarify with further details & answer your question:

I never tried it, as it was my father's grandma who died when I was a baby.

They had a farm, so it was fresh milk...not sure if the cream had been separated out, or if it was the whole milk.

She would put the milk in a large bowl & add some acid or culture...whatever it was, it would have been a common ingredient available to the average farm wife...so I don't think it was rennet or anything like that.

She would cover it with cheese cloth to keep it clean, and left it out at room temperature to culture....she would stir & mix it daily....at some point she would stir in caraway seeds.

Those who did eat it described it as a runny cheese....almost like a fondue consistency but at room temperature. Not quite pourable, but "runnier" than jarred products like cheese whiz....however...they would smear it on bread like you would use cheese whiz.

The color is described as a pale, almost butter color....

Please know that they are trying to remember something they ate 40-50 years ago, and so when I pressed them for similar details as your questions asked, they were a bit fuzzy on the details....maybe it was a darker yellow or maybe she added something to give it an orangish tint....

I've found some recipes online for "pot cheese" which seems similar...

Based on my own cheesemaking experiences, it seems like a standard farm or cottage cheese....but one where a curd never forms...it simply thickens to a point where it is no longer a "pure liquid" like milk...possibly the daily stirring breaks down the curd???

Any thoughts or direction for futher research would be appreciated.

Thanks!