Tuesday, 7 February 2012

Homemade Cottage Cheese Recipe

Cottage Cheese

1 gallon 2% or Homo. milk
1/2 cup vinegar
1 tsp. salt

Heat milk to 190F
Turn off, remove from heat and add vinegar.
You will see curds forming.
Allow to cool.
Drain in colander.
Pour curds into a bowl, salt and mix and enjoy!

Pour curds into a cheesecloth to allow it to drain/drip so you'll have a dry cottage cheese.

If you want a creamier cheese, add 1 tbsp cream to it and stir and add fruits, etc.

Here's the final product.  I got 3 store-bought yogurt containers full.

I'll add the final picture as soon as it is done...it's sitting and waiting very patiently for me.  I want to freeze the dry cottage cheese for perogies or lasagna later.
UPDATE ~ this freezes SO well.  I use dry cottage cheese in recipes.  My hubby added a little cream to it and ate it with fruit.  If he adds something juicy like pineapple, he just eats it.  Personally, I am not a fan of the texture of any cottage cheese and am a little too lactose intolerant to force myself to eat it plain.  Hope that helps!

1 comment:

  1. Have you ever tried adding the cream to it after freezing? I.E. Thaw the dry version and add cream etc and turns out alright....or does it have an odd consistency then to eat with fruit? Love the fact you've done this and made fresh mozza cheese...inspires me to try this!


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