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 CHILI
My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.
Provided by healthy girl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h23m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
- Cook on Low until flavors combine, 4 to 6 hours.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 19.6 g, Cholesterol 45.7 mg, Fat 13.3 g, Fiber 6.7 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 959 mg, Sugar 4.3 g
CHILI COTTAGE PIE
This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. -Jacob Miller, Ledyard, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.
Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
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
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 cups
Number Of Ingredients 3
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.
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