Make Your Own Cottage Cheese
Homemade cottage cheese is a preparation that you can use for desserts as well as for a sweet or hearty breakfast. It is also perfect as a dip for carrot and celery sticks.
Making a delicious, nutritious, and very healthy cottage cheese yourself is not as difficult as you might think. In fact, this recipe is a lot healthier than the options you can find at the grocery store. It is perfect for your desserts with fruit such as strawberries, raspberries or bananas, or as an accompaniment to fresh vegetables.
Homemade cottage cheese recipe
You can mix this delicious cottage cheese with aromatic herbs and offer it as a dip at your celebrations and parties. Your guests are sure to be delighted when they find out that you have prepared everything yourself. It has a mild taste, good texture and does not feel greasy. So it is always a good alternative if you want to add more protein or consistency to your recipes. Besides, it is also widely used when following a weight loss diet.
ingredients
- 6 cups of cow’s milk (1.5 L)
- 1/2 cup white vinegar (125 mL)
- 1 spoonful of kosher salt or sea salt (15 g)
- 6 spoons of liquid cooking cream (90 g)
- 1/2 cup of condensed milk (120 g)
- 1 light cotton cloth
preparation
- Start by pouring the cow’s milk into a large saucepan.
- Set the heat level and make sure that it is the lowest possible level, otherwise the milk will boil very quickly and the recipe will no longer work.
- The solids of the milk must settle to the bottom of the pot and if you have a thermometer make sure the temperature does not exceed 120ºC. The correct temperature is extremely important in this cooking process.
- As soon as the temperature is reached exactly, you have to immediately remove the pan from the stove and gradually add the white vinegar.
- Mix the vinegar with the milk slowly while stirring constantly with a large wooden spoon.
- When you have mixed it with the vinegar, close the pot with a lid and wait about 30 minutes for all of the solid components to settle.
- You will notice that after the period of rest, the milk will settle a bit and there will be some heavier ingredients in the mixture.
- Then you proceed to completely remove the solid parts. To do this, use the fine cloth over a large pot like a sieve.
- You pour the mixture over it and wait for it to filter through. Little by little and not too quickly all at once. It should be homogeneous, but also have consistency.
- Let everything drain for at least 5 minutes before completely emptying the pot that you used to have the mixture in.
- Danger! Moisten the homemade cottage cheese mixture that you have in the towel with medium-cold water from time to time. Repeat this process up to 7 times.
- You have to keep squeezing and releasing the cloth so that everything is filtered well and the cheese thickens well with the cold water.
- After following the previous steps, transfer the mixture to another, dry container and add the condensed milk, salt, and cream to it.
- The amount of salt depends on your taste, you have to try and add salt if necessary to achieve the best possible result.
- Last but not least, you have to be careful with the cream: the more you add, the fatter the cottage cheese will be, but the texture will be very pleasant. That depends on your criteria.
- Let it rest for 3 hours, then put the cottage cheese in the refrigerator. You can use it anytime now.
