HOMEMADE COTTAGE CHEESE
I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.
Provided by Sackville
Categories Cheese
Time 5m
Yield 1 pot cottage cheese
Number Of Ingredients 3
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!
Nutrition Facts : Calories 2225.6, Fat 77.9, SaturatedFat 48.5, Cholesterol 314.9, Sodium 4650.1, Carbohydrate 216.1, Sugar 207.1, Protein 155.5
HOMEMADE COTTAGE CHEESE
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Place milk in large saucepan and stir in yogurt and lemon juice; cover and let stand at room temperature for 3 days. Mixture should be solid.
- Place saucepan of solid milk mixture over medium-low heat and cook for 20 minutes. Line a large bowl with cheesecloth and pour milk mixture into prepared bowl. Lift cheesecloth to drain.
- Tie filled cheesecloth around kitchen faucet and let mixture continue to drain overnight. Keep cottage cheese refrigerated in an airtight container until ready to use, up to 3 days.
COTTAGE CHEESE
This is a quick and easy way to make homemade cottage cheese.
Provided by Lu
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 3
Steps:
- Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
- Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 255.1 mg, Sugar 11.4 g
RICH 'N' CHEESY MACARONI
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
HOMEMADE COTTAGE CHEESE
Make and share this Homemade Cottage Cheese recipe from Food.com.
Provided by Nif_H
Categories Lunch/Snacks
Time 35m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Heat milk to a low boil in a small saucepan, stirring so it doesn't stick to the bottom. Using a thermometer, position it so that is it touching the milk but not the pan. Heat the milk up to 120 degrees.
- When it reaches that temperature, turn off the heat. Add the vinegar. Let sit for a half hour.
- Put a cheesecloth in a colander and pour the mixture out into it. Let the green liquid drain away for about 3 minutes. Wrap the cottage cheese in the cheesecloth and run under cool tap water for about 3 more minutes. While you do this, knead the cheese with your fingers.
- You have made cottage cheese!
Nutrition Facts : Calories 469.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 26.1, Sodium 682.5, Carbohydrate 63.9, Sugar 66.8, Protein 44.6
RICH HOMEMADE COTTAGE CHEESE
Making fresh cheese, easily at home! Ricotta cheese, Cottage cheese and Feta cheese are made using a similar process, the main difference being that Ricotta is made with sheep's milk while, Cottage cheese is made with cow's milk and Feta is made with goat's milk. This recipe is for Cottage cheese using cow's milk. The addition of cream creates a rich flavor.
Provided by ducky007
Categories Cheese
Time 2h5m
Yield 200 grams of cheese
Number Of Ingredients 4
Steps:
- 1) Add milk, cream and salt to a saucepan and bring to a medium heat.
- 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
- 3) Let mixture cool for 5 to 10 minutes.
- 4) Set a sieve lined with paper towel in a bowl.
- 5) Pour the mixture into the sieve.
- 6) Allow the water to drain for about 1 hour.
- 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry).
- 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.
Nutrition Facts : Calories 2.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 4.1, Carbohydrate 0.1, Sugar 0.1, Protein 0.1
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