Hi! I’m Chef Sara, and today I’m excited to share one of my favorite easy cottage cheese recipes. This is a simple, high-protein dish that’s perfect for breakfast or dinner. Whether you’re looking for quick breakfast ideas or delicious dinner recipes with cottage cheese, this one is a must-try! Let’s get started!
Table of Contents
Ingredients:
- 1 liter (4 cups) fresh whole milk
- 2 tablespoons white vinegar or lemon juice
- 1/4 teaspoon salt (optional)
- Fresh herbs or pepper (optional for seasoning)
Equipment:
- Heavy-bottomed pot
- Thermometer (optional)
- Cheesecloth or a clean kitchen towel
- Strainer
- Mixing bowl
Instructions:
Step 1: Heat the Milk
- Pour the milk into a heavy-bottomed pot. Heat over medium heat until it reaches around 85°C (185°F). Stir occasionally to prevent the milk from scorching at the bottom.
- If you don’t have a thermometer, just heat until it is hot but not boiling.
Step 2: Curdle the Milk
- Once the milk is hot, remove the pot from the heat.
- Add the white vinegar or lemon juice gradually while stirring gently. The milk will begin to curdle immediately. Let it sit for 10 minutes to allow the curds to fully form.
Step 3: Strain the Curds
- Place a strainer over a large bowl and line it with cheesecloth or a clean kitchen towel.
- Pour the curdled milk into the strainer, separating the curds (solid) from the whey (liquid). Let the curds drain for about 5-10 minutes, depending on how wet or dry you want your cottage cheese to be.
Step 4: Season the Cheese
- Transfer the curds to a clean bowl.
- Add a pinch of salt for flavor, and feel free to mix in herbs, pepper, or any other seasonings you like.
- Your fresh homemade cottage cheese is now ready to serve!
Optional Step: Make a Creamier Cottage Cheese
- For a creamier version, add a little cream or milk to the curds before serving and stir well.
Storage:
- Homemade cottage cheese can be stored in an airtight container in the refrigerator for up to 4 days.
Serving
| Servings | Preparation Time | Cooking Time | Total Time |
|---|---|---|---|
| 4 servings | 5 minutes | 15 minutes | 20 minutes |
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FAQ:
1. Can I use low-fat milk to make cottage cheese?
Yes, you can use low-fat milk, but the texture will be less rich and creamy compared to using whole milk.
2. What can I do with the leftover whey?
Whey is highly nutritious! You can use it in smoothies, soups, or even in baking bread.
3. Can I make cottage cheese without vinegar or lemon juice?
Yes, you can use rennet, which is a traditional enzyme used for making cheese, but vinegar or lemon juice works great for this quick recipe.
4. Why is my cottage cheese too dry?
If your cottage cheese is too dry, you might have let the curds drain for too long. You can add a bit of milk or cream to adjust the consistency.
5. How do I make cottage cheese with a more pronounced flavor?
Experiment by adding garlic, herbs like chives or dill, or a touch of black pepper to the cheese after it’s strained.
