Homemade Cottage Cheese Recipe Recipe Cards Recipe For Chicken

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COTTAGE CHEESE



Cottage Cheese image

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

1 cup milk
1 tablespoon vinegar
1 pinch salt to taste

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

COTTAGE CHEESE STUFFED SHELLS



Cottage Cheese Stuffed Shells image

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

12 oz jumbo pasta shells
30 oz cottage cheese
6 oz grated Parmesan cheese
1 egg
2 tablespoons minced garlic
1 tablespoon minced parsley
10 fresh basil leaves (chopped)
salt and pepper (to taste)
28 oz marinara sauce
8 oz grated mozzarella cheese (plus more for sprinkling)

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!

CHICKEN, BROCCOLI, AND COTTAGE CHEESE CASSEROLE



Chicken, Broccoli, and Cottage Cheese Casserole image

This chicken and broccoli casserole is really rich and filling. I get requests for it all the time at family gatherings. One dish, not a lot of fuss, and good eats.

Provided by lilshortcake1

Categories     Chicken and Broccoli Casserole

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) package frozen broccoli
2 (10 ounce) cans white meat chicken, drained and flaked
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container cottage cheese
1 (8 ounce) package shredded Cheddar cheese
¼ cup creamy salad dressing (such as Miracle Whip®)
1 tablespoon lemon juice
1 sleeve butter-flavored crackers, crushed
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
  • Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
  • Mix crushed crackers and melted butter together; sprinkle over the casserole.
  • Bake in the preheated oven for about 30 minutes.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 11.1 g, Cholesterol 101.2 mg, Fat 27.2 g, Fiber 1.7 g, Protein 28.6 g, SaturatedFat 13.1 g, Sodium 1033.5 mg, Sugar 2.6 g

GOOD EATS QUICK HOMEMADE COTTAGE CHEESE



Good Eats Quick Homemade Cottage Cheese image

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

1 gallon skim milk, pasteurized
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and-half or 1/2 cup heavy cream

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



Homemade Cottage Cheese image

Make and share this Homemade Cottage Cheese recipe from Food.com.

Provided by Duckie067

Categories     Cheese

Yield 1 batch

Number Of Ingredients 5

sour milk
1 quart water, hot
to taste cream
to taste butter, melted
to taste salt

Steps:

  • Heat the sour milk until it reaches 100*.
  • When it reaches this temp., pour into a strainer lined with cheese cloth.
  • Pour over 1 quart of hot water.
  • Let curd hang in cheesecloth until all the whey has been drained off.
  • In a mixing bowl, add enough cream and melted butter to moisten the food.
  • Add salt.

Nutrition Facts : Sodium 28.4

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