Good Eats Quick Homemade Cottage Cheese Recipes

COTTAGE CHEESE

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.

QUICK COTTAGE PIE

Steps:

• Tip the mushrooms into a pan with the oil and cook for 5 mins until browned. Mix in the flour, then add the Multi mince. Cook until heated through and the sauce is slightly thickened, then tip the mixture into a medium-sized ovenproof dish. Heat oven to 220C/fan 200C/gas 7.
• Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 mins until soft. Drain and mash with the buttermilk, then stir in half the spring onions. Spoon over the mince and fluff up. Cook in the oven for 15 mins until the top is lightly browned. Serve sprinkled with spring onions.

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.

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

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.