1 gallon skim or lowfat milk
3/4 cup white vinegar, or a little less fresh lemon juice
1/2 - 1 cup half and half (Whole milk or heavy cream also works)
large saucepan
colander
cheese cloth or tea towel
thermometer
Directions:
- Heat milk over medium heat until it is between 110-120 degrees F (43-49 C).
- Remove from heat and slowly pour in vinegar or lemon juice.
- Stir for 1-2 minutes while the curd separates from the whey.
- Cover and let sit at room temperature for half an hour.
- Line a colander with cheese cloth or a teach towel. Pour in curds and whey and let drain for 5 minutes.
- Gather the cheese cloth and rinse the curd under cold water while squeezing a crumbling.
- Squeeze curd as dry as possible and dump into a mixing bowl.
- Add 1 tsp of salt, more or less to taste. Mix and crumble curds to desired size.
- Add half and half prior to serving.
Have you made this yourself?
ReplyDeleteNo. I've been wanting to, but I don't have dairy pots. One of these days I'll get a dairy electric burner and I can try all these things.
ReplyDeleteI looked at several recipes. Some suggested raw milk. The one I stuck to most used skim pasturized milk. I know I've acidently separately the curd from pasturized milk. I was trying to make a chocolatey orange treat. Big mess, but definitely close to cottage cheese.
ReplyDeleteCottage cheese is one of those things that I never even thought you could make yourself. Amazing. Hope the prices come down soon!
ReplyDeletewhere can i get cheesecloth in this country?
ReplyDeleteGood question. In the US I always bought it around Pesach, but I don't usually see it here in Israel. One friend told me there is a type of rag for mopping floors that you can cut appart, or to buy something from the fabric store. You know that thin cloth that people pin over the front of baby strollers? I think that would be good.
ReplyDelete