Making Cottage Cheese

Total Time: 45 minutes

Yield: 1 cup

Ingredients:

• 1/2 gal milk
• 1/3 cup white vinegar
• 1 tsp salt
• 1/4 cup heavy cream or half and half

Steps:

1. Pour milk into a large saucepan over medium heat. Bring up to 180 F. Stir while heating to keep milk from scalding.

 
2. Remove milk from the heat and slowly pour in the vinegar. Stir it slowly for a couple minutes. The curds and whey will separate (if not, add some more vinegar). Cover and allow to sit at room temperature for 20-30 minutes.

 
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3. Pour the mixture into a colander lined with a tea towel and allow to drain for 5 minutes.

 
4. Rinse with cold water, until the curds are completely cooled. Drain and squeeze well.

 
5. Transfer to a bowl and add salt to taste, stirring and breaking up the curds. Add cream or half and half just prior to serving.

 

Marjorie
Silver Feedback Medal for All Time! 290 Feedbacks

October 2, 20070 found this helpful

www.thriftyfun.com/tf42557571.tip.html

Someone had already posted this on Thrifty Fun

Also here's another website FYI:

www.gourmetsleuth.com/cheeserecipes.htm

Louise B.
Silver Feedback Medal for All Time! 337 Feedbacks

October 3, 20070 found this helpful

My grandmother made cottage cheese all the time. I don't remember exactly how she did it, but I do know it wasn't all that difficult. Good luck with this.

Louise, Nipawin

I just saw Alton Brown on Good Eats make this. He said it was easy and delicious, and I am going to try it.

1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

Juanita

October 6, 20071 found this helpful

Homemade Sour Cream

Method 1:
1 c. cream
1 T. cultured buttermilk
Recipe can be increased at the ratio of 1 T. buttermilk to 1 c. of cream.
In a double boiler bring the fresh cream up to 180° F. Cool to room temp in a cold-water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

Method 2:
1 c. cream
1 1/2 c. pasteurized whole milk
1/2 c. buttermilk
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68° to 70° F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 c. of pasteurized heavy cream with 5 T. of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.

Juanita S.