Cottage cheese makes a delicious light breakfast or lunch when served with fruit or a salad. It's also easy to make at home, so you don't have to buy it at the supermarket. Learn how to make this cottage cheese using rennet, vinegar or lemon juice.
Ingredients
Using Rennet
- 950 ml whole milk
- 4 drops liquid rennet
- 1/2 teaspoon salt
- 6 tablespoons heavy cream or "half and half"
Using Vinegar
- 3, 8 liters of pasteurized skim milk
- 3/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 cup heavy cream or "half and half"
Using Lemon Juice
- 950 ml whole milk
- 1/2 teaspoon citric acid or lemon juice
- 1/2 teaspoon salt
- 6 tablespoons heavy cream or "half and half"
Step
Method 1 of 3: Using Rennet
Step 1. Heat the milk
Pour the milk into a small saucepan and place it over medium heat. Slowly heat the milk, so it doesn't boil, until it reaches 29 degrees Celsius. Use a candy thermometer to monitor the temperature. Turn off the heat when the milk is warm enough.
Step 2. Enter the rennet
Add the drops of rennet directly to the milk. Use a spoon to stir this mixture for about 2 minutes.
Step 3. Set aside the milk mixture
Cover the pot with a clean cloth and let the rennet and milk sit for about 4 hours without stirring. Rennet will start to react with the milk and turn it into cheese.
Step 4. Cut the milk mixture
Remove the cloth from the pan and use a knife to make a wedge in it and separate the curd. Cut several times in one direction, then make several cuts in the opposite direction.
Step 5. Cook the milk mixture
Add salt to the pan. Turn on a small fire. Stir the milk mixture as it heats to help separate the curds from the water. Stop when the curds have separated and the water is slightly yellow. Do not overcook it or the curd will harden.
Step 6. Strain the curd
Place a piece of cheesecloth or a fine sieve over the bowl. Pour the curd and water into the cheesecloth to separate the curd and water. The curd will be stuck to the cheesecloth and the water will drain into a bowl, cover it with loose plastic wrap and place it all in the fridge so the whey can continue to drain for a few hours. Stir every few moments to help drain the whey.
Step 7. Serve the cottage cheese
Place the dadin in a clean bowl and add cream or "half and half." Season with salt to taste.
Method 2 of 3: Using Vinegar
Step 1. Heat the milk
Place the milk in a saucepan and heat it on the stove. Turn on medium heat and let the milk heat until it reaches a temperature of 50 degrees Celsius. Use a candy thermometer to monitor the temperature of the milk. Remove from the stove once it is warm enough.
Step 2. Add vinegar
Pour the vinegar into the saucepan and stir gently for 2 minutes. Cover the pot with a clean cloth and let the mixture sit for 30 minutes.
Step 3. Strain the curd from the water
Pour the milk mixture into a cheesecloth-lined colander or cheesecloth. Let the whey run for about 5 minutes.
Step 4. Rinse the curd
Bring the corners of the cloth together and hold the curd under a stream of cold water. Press the curd and stir it until it is completely exposed to the water and cool.
Step 5. Finish the cottage cheese
Place the curd in a bowl. Add salt and cream or "half and half." Store in the refrigerator or serve immediately.
Method 3 of 3: Using Lemon Juice
Step 1. Heat the milk
Place the milk in a saucepan and heat it until it begins to evaporate, but not boil. Remove the milk from the stove.
Step 2. Add lemon juice
Pour the lemon juice into the warm milk and stir gently for a few minutes.
Step 3. Let the milk mix
Cover the pot with a cloth and let the curds separate from the water for about an hour.
Step 4. Strain the curd from the water
Place a piece of cheesecloth over a bowl and pour the curd and water through the cheesecloth. Allow the curd to dry for a 5 minute skiter.
Step 5. Rinse the curd
Bring the ends of the cheesecloth together and hold it under cold water to rinse off the curd. Do this until completely cool, then wring out the cloth to make the curd as dry as possible.
Step 6. Finish the cottage cheese
Place the curd in a bowl and add salt and cream or "half and half".
