QUICK COTTAGE CHEESE
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.
COTTAGE CHEESE BISCUITS
Provided by Food Network
Yield 18 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
- Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.
COTTAGE CHEESE CHEESECAKE
Low fat alternative to a regular cheesecake. I made this for my husband who is a diabetic and he loved it. Original recipe calls for brown sugar but I substituted the brown sugar with splenda.
Provided by nashiellyv
Categories Cheesecake
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Grease and line a 7" round cake pan with parchment paper. Preheat oven to 350°F.
- Whiz cottage cheese in food processor until smooth.
- Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
- Pour batter into prepared tin and bake 30-40 minutes, until just set.
- Let cool at least 30 minutes. Serve hot or chilled.
COTTAGE CHEESE
I love homemade eats, cottage cheese, and saving money while eating well. This recipe satisfies all those wants. Also, making my own cottage cheese results in whey, which I can save to add to other things. Whey is highly nutritious and helps regulate blood sugar levels. I only add salt and milk or cream if I'm not using the cottage cheese in cooking or baking.
Provided by FuzzyKiwi
Categories Breakfast
Time 55m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat milk until about to boil. Remove from heat, stir in vinegar, and set aside to cool for half an hour. NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles. This is normal.
- Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain. Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey. Set whey aside if saving.
- Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese. Allow to drain further for 10 minutes. Cheese is ready to be used or stored in the fridge in a clean, covered container. For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative).
More about "cottage cheese food"
18 CLEVER WAYS TO EAT COTTAGE CHEESE — EAT THIS NOT THAT
From eatthis.com
3.1/5 (9)Published 2019-06-17Estimated Reading Time 6 mins
- Create smooth, sweet spreads. The lumpy texture or cottage cheese can be off-putting for some, says Lisa Richards, a nutritionist and creator of the Candida Diet.
- Banana Pancakes. Cottage cheese is commonly used in breakfast dishes, like pancakes, especially as people are cutting out white flour or embracing paleo or gluten-free diets, says Patel.
- Recovery Bowls. Erin Kaese, managing editor of Athletic-Minded Traveler, swears by her "recovery bowl," which she says she has been eating nearly every day for the past 15 years.
- Lemon-Blueberry Swirl. As a spin on the classic "peaches and cream," Lauren O'Connor, a registered dietitian and owner of Nutri Savvy Health, says her lemon-blueberry swirl pairs cottage cheese with fresh or frozen blueberries, lemon, and honey.
- Beet and Berry Dip. Dips, both sweet and savory, are another natural fit for cottage cheese. O'Connor's beet and berry dip combines both flavors, using a "double cream" base of cottage cheese and sour cream with balsamic beets and blackberries.
- Smoked Salmon Dip. Patel says she enjoys making a variety of dips with pureed cottage cheese. A favorite is smoked salmon dip, with 1 cup of cottage cheese pureed in a blender or food processor, 12 ounces of chopped smoked salmon, 1/4 cup of fresh dill, 1 teaspoon dijon mustard, 2 tablespoons capers, juice of half a lemon, kosher salt to taste, and freshly ground black pepper.
- Basil and Pine Nut Delight. Cottage cheese works well with savory flavors, and adding basil, pine nuts, and olive oil offers a protein-dense, pesto-flavored dish, O'Connor says.
- Creamy Dijon Potato Salad. Small-curd or pureed cottage cheese adds extra creaminess to many different dishes, including potato salad. The addition of cottage cheese boosts the protein levels and lightens up the typically mayonnaise-heavy potato salad, O'Connor says.
- Lighter Chicken Salad. Subbing cottage cheese for mayo makes chicken salad a little healthier, says Laura Licona, executive chef at Fairway Market. The cottage cheese also adds more protein.
- Lighter Mac and Cheese. Cottage cheese in mac-and-cheese recipes adds creaminess, texture, and richness, while cutting some of the fat and calories that other cheeses contain, Patel says.
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