This is an old, quick, tried and true recipe I have used countless times, with the exception of the type of milk I used. I had goats for years, and my Nubians provided the best milk in the world...no 2% from those wonderful gals. Goat milk is naturally rich and homogenous. If you wish to go another step,(definitely add cream or more milk following #7.) Then when the cheese is made, wrap it in cheese cloth, set it in a sieve in the refrigerator to "drip" some more and it's very close to cream cheese.
Great Recipe! I live outside of the US and have a VERY hard time finding cottage cheese. Very easy recipe. I did not add cream, but it would make it a little more like store bought. The texture is the only this that is really different, but I was to a point that that didn't matter. Thank you for posting this recipe!
I just made this to use in a chicken lasagna recipe. It was so good I could have eaten it right from the pot. No more store bought cottage cheese for me! Thanks for another small step in my quest to limit the chemical additives in my life!
It tastes more like ricotta cheese than cottage cheese.
This is WAY cool! I rarely keep cottage cheese in the house so couldn't make the recipe I wanted (I'm pregnant, so if I have a craving - it's got to happen NOW), so hopped on Zaar and here is this amazing recipe. It was SO easy it was ridiculous! And, I sped up the cooling by throwing the mixture in the deep freeze and in about 20 minutes it was cooled enough to strain. It's true it doesn't taste exactly like store-bought - not quite as tart, but to me homemade everything is better. And, I'm cooking with it a so a very specific taste isn't crucial.
I reduced milk to a pint and put in about a teaspoon of vinegar. It worked fine-a good standby for when you have forgot to buy cottage cheese-was a bit sweeter than shop bought cheese but maybe they put much more salt in it.
Mine did not turn out,as soon as I put in the vinegar it turned to a rubbery mess. No clue what I could have done wrong I followed the instructions exactly.
Wonderful and easy recipe! Have made it 3 times now. First 2 times I skimmed the fresh raw milk, followed the instructions exactly. Most excellent. Just made one gallon of whole miilk, straight from the cow. It turned in to 'a' curd instantly! LOL! Removed immediately, allowed to cool till it was able to be worked, broke it up with my fingers, it was sssoooo tender. Did the salt/cream at the end, tastes beyond good, texture and all. It ended up making 1/2 gallon . Using part of it for cooking today and save the rest for pure enjoyment. Thanks for posting!
This is so cool. I didn't know it was so easy to make cottage cheese. I made with 1% milk. Next time I think I'll try it with whole milk. Thanks for a great recipe.
I wanted to use up some milk before it expired...so I made half this recipe last night and used it for lasanga tonight, This was easy and good. Thank you.