Good Eats Quick Homemade Cottage Cheese Food

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.

GOOD EATS QUICK HOMEMADE 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.

RICH HOMEMADE COTTAGE CHEESE

Steps:

• 1) Add milk, cream and salt to a saucepan and bring to a medium heat.
• 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
• 3) Let mixture cool for 5 to 10 minutes.
• 4) Set a sieve lined with paper towel in a bowl.
• 5) Pour the mixture into the sieve.
• 6) Allow the water to drain for about 1 hour.
• 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry).
• 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.

HOMEMADE COTTAGE CHEESE

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!

HOMEMADE COTTAGE CHEESE (CROCK-POT)

Steps:

• Add the rennet liquid to the 1/2 cup of water, set aside.
• Heat skim milk to 85 degree F and maintain temperature for one minute.
• Add buttermilk and Rennet solution and stir well.
• Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
• Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
• Heat curd slowly over hot water until temperature reaches 110ºF.
• Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
• Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
• Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
• Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
• Drain the Whey from the curd and transfer the cheese to a bowl.
• Mix in salt and cream.
• Chill before serving.

APPLE-CRANBERRY COTTAGE CHEESE

Steps:

• Mix the applesauce and cottage cheese.
• Add the cranberries and stir.
• Dust with cinammon sugar to taste.

SPICY COTTAGE CHEESE

Steps:

• In a large bowl combine the first 4 ingredients.
• Garnish with chopped chives.
• If you would some crunch, also sprinkle some crushed roasted popadums on top.