Prep 45 mins
Cook 10 mins
I love homemade eats, cottage cheese, and saving money while eating well. This recipe satisfies all those wants. Also, making my own cottage cheese results in whey, which I can save to add to other things. Whey is highly nutritious and helps regulate blood sugar levels. I only add salt and milk or cream if I'm not using the cottage cheese in cooking or baking.
- 1⁄2 gallon milk, I use 2% (1/2 gallon = 8 cups)
- 5 tablespoons vinegar
- salt, to taste
- milk or cream, to textural preferences
- Heat milk until about to boil. Remove from heat, stir in vinegar, and set aside to cool for half an hour. NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles. This is normal.
- Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain. Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey. Set whey aside if saving.
- Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese. Allow to drain further for 10 minutes. Cheese is ready to be used or stored in the fridge in a clean, covered container. For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative).
You...you...you... CHEMIST! My picture posted is the results of 1/2 gallon milk...a full recipe. The grain is finely textured and would imagine being the perfect replacement for ricotta.
FUN FUN FUN! Only problem I had was waiting for the milk to almost boil - don't wanna go too fast there! Tastes good - good for you - no additives!