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Making cottage cheese at home is simpler than you might think. With just whole milk, white vinegar, and a bit of salt, you can whip up a fresh batch in no time. The process is straightforward, and the result is creamy, delicious, and perfect for snacking or adding to your favorite dishes. Let's dive in and get started!
Cottage Cheese Recipe
Ingredients:
- 1 gallon whole milk
- 1/4 cup white vinegar
- 1 teaspoon salt
Instructions:
- Heat the milk in a large pot over medium heat until it reaches 120°F (49°C).
- Remove from heat and stir in the vinegar. Let it sit for 30 minutes.
- Pour the mixture into a strainer lined with cheesecloth. Let it drain for 5 minutes.
- Gather the cheesecloth and rinse the curds under cold water. Squeeze out excess moisture.
- Transfer the curds to a bowl, add salt, and mix well. Serve or refrigerate.
What You Will Need
Read more: Blintz Casserole Recipe
What you will need to make cottage cheese
Whole milk: Provides the rich, creamy base essential for forming curds, giving cottage cheese its signature texture and flavor.
White vinegar: Acts as an acid to separate curds from whey, crucial for the cheese-making process.
Tools and Instruments Required
What tools/instruments will be needed to make cottage cheese
- Large pot: Heats the milk evenly to the right temperature without scorching.
- Thermometer: Ensures milk reaches the precise 120°F needed for curdling.
- Cheesecloth: Strains the curds from the whey, leaving smooth cheese.
- Strainer: Supports the cheesecloth and helps drain excess liquid.
- Mixing bowl: Holds the curds for rinsing and mixing with salt.
Cottage Cheese Recipe
Ingredients:
Main Ingredients
- 1 gallon Whole milk
- 1/4 cup White vinegar
- 1 teaspoon Salt
Instructions:
- 1. Heat the milk in a large pot over medium heat until it reaches 120°F (49°C).
- 2. Remove from heat and stir in the vinegar. Let it sit for 30 minutes.
- 3. Pour the mixture into a strainer lined with cheesecloth. Let it drain for 5 minutes.
- 4. Gather the cheesecloth and rinse the curds under cold water. Squeeze out excess moisture.
- 5. Transfer the curds to a bowl, add salt, and mix well. Serve or refrigerate.
Notes:
Read more: Egg and Cottage Cheese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cottage cheese as directed.
- Store in an airtight container.
- Refrigerate for up to 5 days.
Freezing Instructions
- Transfer cottage cheese to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before using.
Using white vinegar instead of lemon juice in this cottage cheese recipe helps create firmer curds, giving the cheese a better texture.
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