RICH HOMEMADE COTTAGE CHEESE
Making fresh cheese, easily at home! Ricotta cheese, Cottage cheese and Feta cheese are made using a similar process, the main difference being that Ricotta is made with sheep's milk while, Cottage cheese is made with cow's milk and Feta is made with goat's milk. This recipe is for Cottage cheese using cow's milk. The addition of cream creates a rich flavor.
Provided by ducky007
Categories Cheese
Time 2h5m
Yield 200 grams of cheese
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 4.1, Carbohydrate 0.1, Sugar 0.1, Protein 0.1
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
COTTAGE CHEESE STUFFED SHELLS
Cottage cheese stuffed shells are cheesy, smooth, and backed with flavors. Pasta shells are stuffed with a delicious cheese mixture and baked to perfections. This is one of our favorite cottage cheese recipes.
Provided by Izzy
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 9x13 baking dish and add half of the marinara sauce. Spread evenly and set aside.
- Add water to a large pot and bring it to a boil. Add a pinch of salt, then add the jumbo pasta shells. Cook according to the package instructions until al dente. Drain the pasta and rinse with cold water. Set aside.
- In a large mixing bowl, add cottage cheese, parmesan cheese, egg, garlic, parsley, basil, salt, and pepper. Mix until well combined.
- Spoon out mixture into the jumbo pasta shells and place them into the baking dish.
- Cover the shells with the remaining marinara sauce. Sprinkle more mozzarella cheese on top of the shells.
- Bake for 25-30 minutes or until the cheese is golden and bubbly. Serve and enjoy!
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
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
HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED
Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm ofyour hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 1.4, Cholesterol 110.8, Sodium 337.6, Carbohydrate 61.1, Fiber 2.1, Sugar 1.7, Protein 23.7
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
GOOD EATS QUICK HOMEMADE COTTAGE CHEESE
Make and share this Good Eats Quick Homemade Cottage Cheese recipe from Food.com.
Provided by mikey ev
Categories Lunch/Snacks
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
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.
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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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