0 0
Cottage Cheese

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 gallon milk, use 2% (1/2 gallon = 8 cups)
5 tablespoons vinegar
salt, to taste
milk or cream, to textural preferences

Nutritional information

1262.7
Calories
642 g
Calories From Fat
71.4 g
Total Fat
44.5 g
Saturated Fat
273.3 mg
Cholesterol
958 mg
Sodium
90.8 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
64 g
Protein
2026g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cottage Cheese

Features:
    Cuisine:

    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.

    • 75 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Cottage Cheese,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.,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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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).

    Avatar Of Hattie Pacheco

    Hattie Pacheco

    Taco titan creating flavorful and authentic Mexican street food.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Hot Artichoke Dip
    Instant Fruit Ice Cream
    next
    Instant Fruit Ice Cream
    Featured Image
    previous
    Hot Artichoke Dip
    Instant Fruit Ice Cream
    next
    Instant Fruit Ice Cream

    Add Your Comment

    twelve − 9 =