Homemade Cottage Cheese Food
HOMEMADE COTTAGE CHEESE
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.
Provided by Sackville
Categories Cheese
Time 5m
Yield 1 pot cottage cheese
Number Of Ingredients 3
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, Fat 77.9, SaturatedFat 48.5, Cholesterol 314.9, Sodium 4650.1, Carbohydrate 216.1, Sugar 207.1, Protein 155.5
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.
HOMEMADE COTTAGE CHEESE
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Place milk in large saucepan and stir in yogurt and lemon juice; cover and let stand at room temperature for 3 days. Mixture should be solid.
- Place saucepan of solid milk mixture over medium-low heat and cook for 20 minutes. Line a large bowl with cheesecloth and pour milk mixture into prepared bowl. Lift cheesecloth to drain.
- Tie filled cheesecloth around kitchen faucet and let mixture continue to drain overnight. Keep cottage cheese refrigerated in an airtight container until ready to use, up to 3 days.
COTTAGE CHEESE
This is a quick and easy way to make homemade cottage cheese.
Provided by Lu
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 3
Steps:
- Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
- Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 255.1 mg, Sugar 11.4 g
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- 1. In a medium pot over low heat, slowly bring milk to 180°F. When the edges start to foam, remove from heat and add the vinegar or lemon juice. Stir to combine. Cover and let sit at room temperature until curds form, about 30 minutes.
- 2. Transfer mixture to a mesh strainer or colander lined with cheesecloth and let the whey drain off, about 5 minutes. Reserve whey for another use.
- 3. Rinse the curd under cold water until the dry curd is completely cool. Use your hands to squeeze out more whey.
- 4. Transfer dry curd to a medium mixing bowl. Add salt and use your fingers to break the curd into smaller pieces.
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- Heat buttermilk in a large saucepan over low heat. Watching carefully, allow the buttermilk to heat until it steams and small bubbles slowly saunter to the surface, but do not let it boil.
- As the buttermilk heats, you’ll notice curds form. Don't stir, which will break up the small curds even smaller. Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.
- Line a strainer with cheesecloth of a clean cotton handkerchief. Discard the whey, if you like, or keep it for another use. (See notes.) Allow the curds to sit in the strainer until completely cooled, about 20 to 30 minutes.
- Transfer the cottage cheese to a bowl and gently fold in heavy cream and salt, being careful not to smash the curds. Salt to taste, if you think it needs more salt. This is also when you would add any chopped fresh herbs or lemon juice it give it more flavor.
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- Pour milk into a large, heavy-bottomed pot. Heat slowly to 190°F/88°C stirring regularly so the milk doesn't burn on the bottom of the pot.
- Meanwhile, line a colander with a clean piece of doubled cheesecloth or a tea towel. Place the colander over another bowl to catch any liquid (whey) that drips out.
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- Pour all the milk into a pot on the stovetop, and warm the milk slowly on medium heat until it reaches approximately 120°F. If you do not have a food safe thermometer, the milk should be quite warm to the touch.
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- 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.
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- 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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