Homemade Large Curd Cottage Cheese Recipes
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 LARGE-CURD COTTAGE CHEESE
Steps:
- Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.
DRY CURD COTTAGE CHEESE
from "My Kitchen Desk" SCD compliant, also called Farmers Cheese. Have not tried this recipe yet. I will update later.
Provided by tannermom
Categories Low Cholesterol
Time P1DT1h5m
Yield 1 1/2 pints
Number Of Ingredients 2
Steps:
- 1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
- 2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.
- 3. Place a cheesecloth or a couple layers of paper towels in a strainer.
- 4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese.
- 5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.
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- Warm the milk to 72F. If using calcium chloride*, add it now. Add the starter and mix thoroughly. I will normally use skimmed milk for this cheese and save the cream for another recipe, adding a little cream back in at the end for a richer flavor. I make this cheese in a large, stainless steel pot with a very thick bottom. If you have a large double boiler or want to rig up a double boiler by nesting two pots, that might also be helpful.
- Add 1 tablespoon of the diluted rennet and mix thoroughly with a gentle up and down motion. I use my potato masher to blend the rennet up and down through the milk. Cover and let set at 72F for 4-8 hours, or until the curd coagulates. The curd will be rather soft.
- Cut the curd into 1/2 inch cubes. Allow to set, undisturbed, for 10 minutes. use a long knife that reaches all the way to the bottom of your pan, and move smoothly and gently – don’t tear the curd. Try to keep your cubes as uniform as possible so your cheese cooks evenly.
- Place the pot on low heat. Increase the heat by two degrees every 5 minutes, until the temperature reaches 80F. Stir gently to prevent the curds from matting. On my stove, I use my smallest burner set to 1 or 2, and set my kitchen timer for five minutes, and then watch, stir, and adjust the heat accordingly. If you have a large double boiler, you may prefer to use that instead for more even, gentle heat.
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