How to Make Cottage Cheese
If you're in the habit of incorporating cottage cheese into your breakfast, you might want to know how to make it. It's pretty darn easy and makes good use of any milk you might have that's about to go bad. It takes only some vinegar, a thermometer, and cheesecloth—along with a colander and a pot. Savvy Housekeeping has the details.
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5 Comments:
I had no idea it was so easy...Anyone tried it? How were the results?
GiantsfanJT at 10:55AM on 11/03/08
I didn't know it was so easy, either! It's basically just making curds. And making curds is easy.
Adam Kuban at 1:37PM on 11/03/08
The recipe described is for small curd (as opposed to large curd) cottage cheese. It's exactly like making paneer, except that paneer usually uses lime or lemon juice instead of vinegar, but any suitable acid should do. The cheese can be left to drain by gravity (soft cheese) or pressed to extract more water. (Don't throw the whey away - it goes well in soups and sauces). The harder cheese can be cut or sliced, and baked, fried, or sauteed. A quick variant for a snack or appetizer is to salt the milk before acidification, press the cheese, cut it into strips and bake them until slightly crisp.
arun65536 at 4:42PM on 11/03/08
Its' quite simple, so is Mozzarella. I do it because I can reduce the salt
content & avoid preservatives. Hard cheeses are tougher to make
and require months to age properly. Simple home cheesemaking is
something that every foodie should try at lease once.
tinytim at 4:44PM on 11/03/08
@tinytim: Yeah. I've essentially made cottage cheese, I guess, along the way to making mozzarella. And I agree: Every foodie should make cheese at least once. It's neat to know how it works.
Adam Kuban at 4:47PM on 11/03/08