Homemade Large Curd Cottage Cheese Recipes

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

Ingredients

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

HOMEMADE LARGE-CURD COTTAGE CHEESE

HOMEMADE LARGE-CURD COTTAGE CHEESE image

Categories Cheese

Yield 4 cups

Number Of Ingredients 5

Ingredients

1 gallon milk, whole, low-fat, or nonfat
1/4 teaspoon liquid rennet
2 tablespoons water
1/4 cup cultured buttermilk
1 to 2 teaspoons salt

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

Dry Curd Cottage Cheese image

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

Ingredients

1 gallon milk (any kind)
1 quart buttermilk

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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