Best 2 Dry Curd Cottage Cheese Recipes
Dry curd cottage cheese, also known as farmer cheese, is a versatile ingredient that can be used in a variety of dishes, from salads to lasagna. Its mild flavor and creamy texture make it a great addition to both sweet and savory dishes. In this article, we'll explore some of the best recipes that showcase the unique qualities of dry curd cottage cheese, providing you with inspiration for your next culinary creation. From classic recipes like cheesecake to unique and innovative dishes, we're sure you'll find something to satisfy your taste buds. So, get ready to embark on a delicious journey as we delve into the world of dry curd cottage cheese recipes.
Here are our top 2 tried and tested recipes!
DRY CURD COTTAGE CHEESE
from "My Kitchen Desk" SCD compliant, also called Farmers Cheese. Have not tried this recipe yet. I will update later.
Provided by tannermom
Categories Low Cholesterol
Time P1DT1h5m
Yield 1 1/2 pints
Number Of Ingredients 2
Steps:
- 1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
- 2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.
- 3. Place a cheesecloth or a couple layers of paper towels in a strainer.
- 4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese.
- 5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.
TUROS CSUSZA - DRY-CURD COTTAGE CHEESE AND NOODLES
This is a Hungarian recipe that uses DRY cottage cheese. My mother would make this frequently as I grew up. Tastes great when eaten at a-little-warmer than room temperature.
Provided by Kathy228
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a large pan, cook the diced bacon until crisp; remove bacon from pan and keep warm.
- On low heat, stir the sour cream into the bacon fat.
- To the pan, add the noodles, bacon, dry cottage cheese, salt and pepper. Combine gently.
- On low heat, gently fold the contents until heated through. Adjust seasonings.
- With lid on pan, let set for half hour before serving. They taste best if not too hot.
- Garnish with more sour cream and dill if desired.
Nutrition Facts : Calories 572, Fat 20.9, SaturatedFat 9.4, Cholesterol 108.3, Sodium 1065.7, Carbohydrate 64.7, Fiber 2.9, Sugar 3.3, Protein 30.3
Tips:
- Choose the right milk: Whole milk or 2% milk is best for making dry curd cottage cheese, as they have a higher fat content which helps the curds to form properly.
- Use a good quality starter culture: The starter culture is what helps to turn the milk into cottage cheese. There are many different types of starter cultures available, so be sure to choose one that is specifically designed for making cottage cheese.
- Maintain the right temperature: The milk needs to be heated to a specific temperature in order for the starter culture to work properly. Be sure to follow the instructions on the starter culture package carefully.
- Be patient: Making dry curd cottage cheese takes time. The milk needs to ferment for several hours before it can be cut and cooked. Don't rush the process, or you won't end up with a good quality cheese.
- Cut the curds properly: The way you cut the curds will affect the texture of the final cheese. For dry curd cottage cheese, you want to cut the curds into small, even pieces.
- Cook the curds gently: The curds need to be cooked gently in order to prevent them from becoming tough. Be sure to stir the curds constantly while they are cooking.
- Drain the curds thoroughly: Once the curds are cooked, they need to be drained thoroughly in order to remove any excess whey. The longer you drain the curds, the drier the final cheese will be.
Conclusion:
Making dry curd cottage cheese at home is a rewarding experience. With a little time and effort, you can create a delicious and healthy cheese that can be enjoyed in a variety of ways. Whether you're using it as a breakfast topping, a snack, or an ingredient in your favorite recipes, dry curd cottage cheese is a versatile and tasty option. So next time you're looking for a healthy and satisfying snack, give homemade dry curd cottage cheese a try.
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