Best 3 Homemade Large Curd Cottage Cheese Recipes
Homemade large curd cottage cheese is a delicious and versatile dairy product that can be enjoyed on its own or used in a variety of dishes. It is a good source of protein, calcium, and other essential nutrients. Making large curd cottage cheese at home is a relatively simple process that requires only a few ingredients and a little bit of time. With the right recipe and a few simple steps, you can create a delicious and creamy cottage cheese that is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
COTTAGE CHEESE
This is a quick and easy way to make homemade cottage cheese.
Provided by Lu
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 3
Steps:
- Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
- Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 255.1 mg, Sugar 11.4 g
HOMEMADE LARGE-CURD COTTAGE CHEESE
Steps:
- Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.
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.
Tips:
- Use fresh, high-quality milk for best results.
- Heat the milk slowly and gently, stirring constantly to prevent scorching.
- Use a candy thermometer to accurately measure the milk temperature.
- Do not boil the milk, as this will cause the curds to become tough.
- Stir in the vinegar or lemon juice slowly and gently, until the curds and whey separate.
- Allow the curds to rest for a few minutes before straining them, this will help them to firm up.
- Rinse the curds with cold water to remove any excess whey.
- Season the cottage cheese to taste with salt, pepper, and other desired herbs and spices.
- Store the cottage cheese in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Homemade large curd cottage cheese is a delicious and versatile food that can be enjoyed on its own or used in a variety of recipes. It is a good source of protein, calcium, and other essential nutrients. Making cottage cheese at home is a simple and rewarding process that can be done with just a few basic ingredients. With a little practice, you can easily create delicious, fresh cottage cheese that is sure to please everyone at your table.
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