Homemade Cottage Cheese With Vinegar Recipes

HOMEMADE COTTAGE CHEESE

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!

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 FRESH CHEESE

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

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.

VINEGAR CHEESE

Steps:

• Heat the milk to 185, or close to boiling.
• Add vinegar slowly,while continuosly stirring. The milk will start to seperate into curds and whey.
• When fully separated, pour the mixture into a colander lined with cheesecloth.If you desire to keep the whey for other uses be sure to put a large bowl under colander.
• Tie the corners of the cheesecloth together and hang it where it can drip safely.
• When it stops dripping you can cube it and marinate it in olive oil,wine,soy sauce etc. Or just eat it plain!Enjoy!
• Note:the marinating is not added into the nutritional information -- .

HOMEMADE COTTAGE CHEESE

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!

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.