If you like the store bought cottage cheese, add six tablespoons of sweet cream for every two cups of curds. For dieters, replace the cream with skim milk. You can use sour cream mixed with your favorite herbs or add fruits. If your cottage cheese isn't just right and tastes sour or very acid, it means that the curd was not washed and drained enough. If the curds are tough and dry, it means that you might have heated the curds too high or that the curds remained in the whey too long.
Soft curds means too low of a temperature.
Funny tasting can mean that your utensils weren't clean or that the milk you used wasn't pasteurized. Just remember that the first batch is the hardest, and that the next hatch will be a breeze, along with every other batch. Once you learn how to make cottage cheese, you'll wonder why you didn't learn sooner. Inc. PageWise makes no representations about the content published on this site. PageWise hereby disclaims all warranties and conditions with regard to this information, and user agrees that all such use is at its own risk.