Homemade Cottage Cheese

Amy Alusa


In the never ending battle to control the ingredients in our food, save time, money and best taste...I offer this homemade recipe for Cottage Cheese. I submit that the time will come sooner than we realize when these ol' recipes will be needed again (if it isn't already!). A new adventure in the kitchen, I am excited to give this a try!

pinch tips: How to Prevent Smudges & Fingerprints on Stainless Steel




2 qt
very sour milk
1 tsp
junket rennet tablet
1/8 c
cream or half 'n' half

Directions Step-By-Step

Making your own cottage cheese is as easy as warming up milk! This simple recipe is a great way to use up milk that has soured.
Heat the sour milk slowly until it reaches 100ºF on a digital thermometer. Remove from heat and add 1 junket rennet tablet that has been crushed. Stir well for 2 minutes until the rennet is completely dissolved.
Cover and let set 4 hours.
After 4 hours, the mixture will be soft set (much like yogurt) & quite jiggly. Using a knife or spatula cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
Sprinkle in the salt then set the pan over extremely low heat and cook, stirring very gently, to allow the curds to separate from the whey. This process takes just a couple minutes- do not overcook or the curds will be TOUGH & chewy.
Drain thoroughly in a cloth bag or cheesecloth lined strainer over a clean bowl (to reserve the whey).
Fold the cloth over the drained curds and place in the fridge for 1 hour to continue straining, stirring gently every 20 minutes or so.
Finally, Spoon the cottage cheese from the cloth into a bowl and stir in the cream or half and half
Taste, add additional salt if necessary. Season with white pepper just prior to serving.
Pinched from www.budget101.com

About this Recipe

Course/Dish: Other Side Dishes