Creamy Delicious Cottage Cheese Recipe

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: quark

Ricotta offers a similar texture with lower sodium.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess with fewer calories.

Sanitize work surfaces with bleach water, including handles and knobs.

Sterilize stainless steel equipment by boiling it for about 15 minutes and stage on sanitized cloths.

Heat 1 gallon (4 L) of milk to 84°F, stirring occasionally to prevent scalding.

Turn off the heat and pour in 1/4 cup of cultured buttermilk, stirring for one minute.

Dissolve 8 drops of calcium chloride in a tablespoon of purified water, then stir into the milk for one minute.

Dissolve 8 drops of single strength rennet in a tablespoon of purified water, then stir into the milk for one minute.

Let the milk rest for 4 to 6 hours at 80 to 90°F, using an oven with the light on to maintain temperature.

Check the curd mass at the four-hour mark; if not firm enough, let it rest another hour.

Sterilize cheesecloth and wring it dry when cool enough to touch, draping it over a colander.

At the five-hour mark, cut the curds into 3/8 inch pieces vertically and horizontally.

Slowly heat the curds to 113°F over two hours, stirring occasionally every 5 to 10 minutes.

If retaining whey, pour curds into the colander over a pot and let drain for 30 minutes.

Twist the cheesecloth to create a knot and hang until dripping stops, about 30 minutes to an hour.

To make evaporated milk, heat 3 1/2 cups of whole milk to a low boil, stirring constantly for 25-30 minutes until reduced to 12 ounces.

Let the evaporated milk cool completely; it will thicken as it cools.

Remove cheese from cheesecloth and gently break up the curds with a spoon.

Lightly salt the cheese with iodized salt (1/8 to 1/4 teaspoon) and fold curds into the evaporated milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens