Cottage cheese

Description:

Cottage cheese is a fresh, mild-flavored cheese known for its slightly tangy taste and creamy, curd-like texture. It’s rich in protein and nutrients, making it a popular choice for healthy snacks, salads, or as an ingredient in various recipes.

Basic Ingredients:

• 1 gallon whole milk (can also use 2% or skim milk for a lower-fat version)
• 1/2 cup white vinegar or lemon juice
• 1 teaspoon salt (optional)
• 1/2 cup heavy cream (optional, for creamier texture)

Equipment:

• Large pot
• Thermometer
• Slotted spoon
• Colander
• Cheesecloth (optional for finer curds)
• Bowl for draining

Instructions:

Making the Curds (45-60 minutes):

1. Heat the Milk:
   • Pour the milk into a large pot and slowly heat it over medium-low heat until it reaches 120°F (49°C). Stir occasionally to prevent scorching.
2. Add Vinegar or Lemon Juice:
   • Remove the pot from the heat and slowly stir in the vinegar or lemon juice. You’ll notice the milk begin to curdle, separating into curds and whey. Let it sit undisturbed for 30 minutes.

Draining and Rinsing the Curds (15 minutes):

1. Drain the Curds:
   • Using a slotted spoon, gently transfer the curds into a colander lined with cheesecloth (or use a fine mesh strainer). Let the whey drain off for 5-10 minutes.
2. Rinse the Curds:
   • Rinse the curds under cold water to remove the vinegar or lemon juice flavor and cool them down. Gently toss the curds while rinsing.

Finishing (5 minutes):

1. Salt and Cream (Optional):
   • Transfer the curds to a bowl and stir in salt to taste. If you want a creamier texture, add heavy cream and mix well.
2. Chill and Serve:
   • Let the cottage cheese chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 45-60 minutes
• Total Time: 1 hour 10 minutes

Nutritional Information (per 1/2 cup serving, without cream):

• Calories: 100-120
• Total Fat: 4g
  • Saturated Fat: 2.5g
• Cholesterol: 20mg
• Sodium: 300mg
• Carbohydrates: 3g
  • Sugars: 3g
• Protein: 12g

Notes:

• Fat Content: The fat content depends on the type of milk used. Whole milk creates a creamier cottage cheese, while 2% or skim milk will yield a lighter version.
• Acidity: Vinegar gives a sharper tang, while lemon juice provides a milder flavor. You can experiment with both to find your preferred taste.

Tips:

• Whey: Save the leftover whey to use in smoothies, soups, or as a substitute for buttermilk in recipes.
• Storage: Store homemade cottage cheese in an airtight container in the fridge for up to 5 days.

Enjoy this simple, homemade cottage cheese on its own or in your favorite dishes, from salads to pancakes!