25 hrs 5 mins
from "My Kitchen Desk" SCD compliant, also called Farmers Cheese. Have not tried this recipe yet. I will update later.
My Private Note
- 11. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
- 22. 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.
- 33. Place a cheesecloth or a couple layers of paper towels in a strainer.
- 44. 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.
- 55. 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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Nutritional Facts for Dry Curd Cottage Cheese
Serving Size: 1 (4884 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1927.0
- Calories from Fat 909
- Total Fat 101.0 g
- Saturated Fat 62.8 g
- Cholesterol 390.5 mg
- Sodium 1961.3 mg
- Total Carbohydrate 152.3 g
- Dietary Fiber 0.0 g
- Sugars 31.2 g
- Protein 106.9 g