Making Cottage Cheese At Home Recipes

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 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!

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.

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.

RICH HOMEMADE COTTAGE CHEESE

Steps:

• 1) Add milk, cream and salt to a saucepan and bring to a medium heat.
• 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
• 3) Let mixture cool for 5 to 10 minutes.
• 4) Set a sieve lined with paper towel in a bowl.
• 5) Pour the mixture into the sieve.
• 6) Allow the water to drain for about 1 hour.
• 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry).
• 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.