HOMEMADE COTTAGE CHEESE
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
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
GOOD EATS QUICK HOMEMADE COTTAGE CHEESE
Make and share this Good Eats Quick Homemade Cottage Cheese recipe from Food.com.
Provided by mikey ev
Categories Lunch/Snacks
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
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
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
OPEN COTTAGE CHEESE & PEPPER SANDWICH
Throw a healthy slant on bruschetta by topping your wholemeal toast with cottage cheese, basil and contrasting balsamic
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 5
Steps:
- Layer the cottage cheese, red pepper and basil with some seasoning in a bowl or plastic container. Chill until lunchtime.
- Toast the bread and cool for 1 min, then give the cottage cheese mixture a quick mix and spoon on. Drizzle with balsamic vinegar, if you like, and eat straight away.
Nutrition Facts : Calories 316 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
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QUICK COTTAGE CHEESE - ALTON BROWN
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- Pour the skim milk into a large saucepan and place over medium heat. Heat to 120ºF. Remove from the heat and gently pour in the vinegar. Stir slowly until the curd separates from the whey, 1 to 2 minutes. 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.
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