Cottage Cheese

Submitted By: Marwa El Odessi - Canada

European Cuisine

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. It's really easy to make at home. It is probably the easiest of all the cheeses to make. This homemade cheese is very healthy and nutritious.

TIMING

PREP TIME : [45] Min
COOK TIME : [5] Min
READY IN : [50] Min

SERVES : [ 3 ] People

INGREDIENTS

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

PREPARATION

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

Reviewed on 29-10-2008 by Hiba

we did the same in Iraq but little different we don't add cream cuz the milk already full fat we leave it to drain till the next day and prefer to add weight on it so as to make it almost solid pease sometimes we add some herbs for the taste.