Homemade Cottage Cheese Recipes

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HOMEMADE COTTAGE CHEESE



Homemade Cottage Cheese image

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

1 gallon 2% milk
1/2 cup vinegar
1 teaspoon salt

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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

QUICK COTTAGE CHEESE



Quick Cottage Cheese image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield about 2 cups

Number Of Ingredients 4

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

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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.

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

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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

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