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
HOMEMADE COTTAGE CHEESE (CROCK-POT)
So easy to make and healthy too! Recipe came from the Rennet package, which is available at health food store, and some supermarkets. Please read all the insturctions before beginning. I've found it easier to use a crockpot, however I've included the directions for preparing on the stovetop. Note however, you will need to assemble a double-boiler of sorts. It's for this reason that I found the crockpot worked best.
Provided by Galley Wench
Categories Cheese
Time 18h30m
Yield 1 pound
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1830.7, Fat 34.7, SaturatedFat 21.9, Cholesterol 167.6, Sodium 4684, Carbohydrate 218.7, Sugar 3, Protein 155.8
HOMEMADE RICOTTA CHEESE FROM WHEY
When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!
Provided by The Simple Recipe D
Categories Cheese
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
- There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
- In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
- When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
- Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
- For moist ricotta, hang for 2 hours.
- For more dry ricotta, hang for 8 hours.
- Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
- Enjoy!
Nutrition Facts : Sodium 77.5
HOMEMADE COTTAGE CHEESE
Make and share this Homemade Cottage Cheese recipe from Food.com.
Provided by Nif_H
Categories Lunch/Snacks
Time 35m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Heat milk to a low boil in a small saucepan, stirring so it doesn't stick to the bottom. Using a thermometer, position it so that is it touching the milk but not the pan. Heat the milk up to 120 degrees.
- When it reaches that temperature, turn off the heat. Add the vinegar. Let sit for a half hour.
- Put a cheesecloth in a colander and pour the mixture out into it. Let the green liquid drain away for about 3 minutes. Wrap the cottage cheese in the cheesecloth and run under cool tap water for about 3 more minutes. While you do this, knead the cheese with your fingers.
- You have made cottage cheese!
Nutrition Facts : Calories 469.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 26.1, Sodium 682.5, Carbohydrate 63.9, Sugar 66.8, Protein 44.6
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