Good Eats Quick Homemade Cottage Cheese Recipes

HOMEMADE COTTAGE CHEESE

Steps:

• Heat the milk to 190F.
• You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
• Add the vinegar and allow the mixture to cool.
• When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
• Pour the curds into a bowl and sprinkle on the salt and mix well.
• You may wish to use less salt or more, depending on your taste.
• A little cream could also be added, for a more silky variation.
• Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

QUICK COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

COTTAGE CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350°F. Grease a 9x13 baking dish and add half of the marinara sauce. Spread evenly and set aside.
• Add water to a large pot and bring it to a boil. Add a pinch of salt, then add the jumbo pasta shells. Cook according to the package instructions until al dente. Drain the pasta and rinse with cold water. Set aside.
• In a large mixing bowl, add cottage cheese, parmesan cheese, egg, garlic, parsley, basil, salt, and pepper. Mix until well combined.
• Spoon out mixture into the jumbo pasta shells and place them into the baking dish.
• Cover the shells with the remaining marinara sauce. Sprinkle more mozzarella cheese on top of the shells.
• Bake for 25-30 minutes or until the cheese is golden and bubbly. Serve and enjoy!

GOOD EATS QUICK HOMEMADE COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
• Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
• Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
• Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
• Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
• If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

COTTAGE CHEESE

Steps:

• 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.
• 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.
• 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).