Don’t Buy It, Make It: Cottage Cheese
Did you know you could make your own cottage cheese at home? It’s very easy and taste wonderful, we go through a large tub of cottage cheese each week and I began to notice the large amount of salt in those tubs and just how much we were consuming and I came across this recipe which uses far less salt and you can adjust the salt to taste.
You will need:
1 gallon pasteurized skim milk (I used 2% milk)
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Step 1: Pour the full gallon of milk into a large stock pot and place over medium heat until milk reaches 120 degree Fahrenheit.
Step 2: Remove from heat and stir in the vinegar for 1 to 2 min. as it begins to curdle. After 2 min, place lid on and wait 30 min.
Step 3: After sitting for 30 min. pour milk mixture into a nut bag or over a tea towel and let drain for 5 min.
Step 4: After draining rinse the curds under cool water for 3-5 min or until completely cool, squeezing and moving the mixture the entire time.
Step 5: Squeeze and drain as much of the liquid as possible.
Step 6: Place the drained mixture into a mixing bowl with the salt and stir well.
Step 7: If ready to serve immediately mix in the half and half , if not ready to consume store the dry mixture in a sealed container in the fridge and add the half and half just prior to serving.
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