MAKING COTTAGE CHEESE AT HOME RECIPES

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HOMEMADE COTTAGE CHEESE RECIPE - FOOD.COM



Homemade Cottage Cheese Recipe - Food.com image

I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.

Total Time 5 minutes

Prep Time 0S

Cook Time 5 minutes

Yield 1 pot cottage cheese

Number Of Ingredients 3

1 gallon 2% milk
1/2 cup vinegar
1 teaspoon salt

Steps:

  • Heat the milk to 190F.
  • You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
  • Add the vinegar and allow the mixture to cool.
  • When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
  • Pour the curds into a bowl and sprinkle on the salt and mix well.
  • You may wish to use less salt or more, depending on your taste.
  • A little cream could also be added, for a more silky variation.
  • Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

Nutrition Facts : Calories 2225.6, FatContent 77.9, SaturatedFatContent 48.5, CholesterolContent 314.9, SodiumContent 4650.1, CarbohydrateContent 216.1, FiberContent 0, SugarContent 207.1, ProteinContent 155.5

MAKING COTTAGE CHEESE AT HOME | JUST A PINCH RECIPES



Making Cottage Cheese at Home | Just A Pinch Recipes image

I love cottage cheese to eat as a salad but I use it a good bit in cooking as well. I love pirogi made with cottage cheese and my Avocado Salad, so if I don't have it on hand I just make my own.

Provided by Marsha Gardner @mrdick1950

Categories     Other Side Dishes

Yield 2

Number Of Ingredients 4

1 gallon skim milk
3/4 cup(s) white vinegar
1 1/2 teaspoon(s) kosher salt
1/2 cup(s) cream or half and half

Steps:

  • Pour the skim milk into a large saucepan and place over medium heat. Heat to 120-degrees. 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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I love cottage cheese to eat as a salad but I use it a good bit in cooking as well. I love pirogi made with cottage cheese and my Avocado Salad, so if I don't have it on hand I just make my own.
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  • 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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