COTTAGE CHEESE CASSEROLES RECIPES

Name: Quick Cottage Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 50 min
Yield: about 2 cups
Ingredients: 1 gallon pasteurized skim milk; 3/4 cup white vinegar; 1 1/2 teaspoons kosher salt; 1/2 cup half-and half-or heavy cream

QUICK COTTAGE CHEESE RECIPE | ALTON BROWN | FOOD NETWORK

Quick Cottage Cheese Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield about 2 cups

Number Of Ingredients 4

Ingredients

1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Steps:

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

QUICK COTTAGE CHEESE RECIPE | ALTON BROWN | FOOD NETWORK

Quick Cottage Cheese Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield about 2 cups

Number Of Ingredients 4

Ingredients

1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Steps:

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

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QUICK COTTAGE CHEESE RECIPE | ALTON BROWN | FOOD NETWORK

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Reviews 4.2
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