I Stopped Buying Cheese After Making This at Home
Recipes in this Video
Cottage cheese has its roots in early American dairy farming, where it was made as a way to utilize leftover milk after butter production. Traditionally enjoyed as a light snack or breakfast item, it has become a staple in various diets due to its high protein content and versatility. Today, homemade cottage cheese is celebrated for its fresh flavor and can be customized with herbs, fruits, or spices, making it a popular choice for health-conscious eaters.
Ingredients
- ●milk
- ●white vinegar
- ●salt
- ●cream
- ●heavy cream
- ●buttermilk
- ●herbs
- ●spices
Instructions
- 1Heat milk in a saucepan over medium heat until steaming, but not boiling.
- 2Remove from heat and stir in white vinegar until curds form.
- 3Let sit for 5-10 minutes to allow curds to separate from whey.
- 4Line a colander with cheesecloth and pour the curds and whey into it.
- 5Rinse curds under cold water to remove excess whey and vinegar taste.
- 6Gather cheesecloth and squeeze gently to remove more whey.
- 7Transfer curds to a bowl and mix in salt and cream to taste.
- 8Add buttermilk for tanginess, if desired.
- 9Stir in herbs or spices for flavor, if using.
- 10Refrigerate for at least an hour before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
milk
Healthier: almond milk
Cheaper: powdered milk
Almond milk is lower in calories and dairy-free.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups whole milk
- ●1/2 cup plain yogurt (with live cultures)
- ●1/2 tsp salt
Instructions
- 1In a large saucepan, heat the milk over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching.
- 2Remove the saucepan from heat and let the milk cool to about 110°F (43°C).
- 3Once cooled, stir in the plain yogurt and salt until well combined.
- 4Cover the saucepan with a lid or a clean kitchen towel and let it sit in a warm place for 6-12 hours, or until it thickens to your desired consistency.
- 5After the yogurt has thickened, line a fine-mesh strainer with cheesecloth and place it over a bowl.
- 6Pour the thickened yogurt into the strainer and let it drain for 1-2 hours, depending on how thick you want your yogurt cheese to be.
- 7Once drained, transfer the yogurt cheese to a bowl and mix it well. You can add herbs or spices at this point if desired.
- 8Store the yogurt cheese in an airtight container in the refrigerator for up to a week.
Equipment
Ingredients
- ●1 liter whole milk
- ●1/4 cup fresh lemon juice
- ●1/2 tsp salt
Instructions
- 1In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
- 2Once the milk is steaming, remove it from the heat and slowly add the lemon juice while stirring gently.
- 3Let the mixture sit for about 10 minutes to allow the curds to form.
- 4Line a colander with cheesecloth and place it over a bowl to catch the whey.
- 5Pour the curdled milk into the colander, allowing the whey to drain off.
- 6Rinse the curds under cold water to remove the lemon flavor and cool them down.
- 7Gather the cheesecloth and squeeze out any excess whey.
- 8Transfer the curds to a bowl and mix in the salt to taste.
- 9You can shape the cheese into a ball or leave it loose, depending on your preference.
- 10Refrigerate the cheese for at least an hour before serving.
Equipment
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