HOMEMADE LARGE-CURD COTTAGE CHEESE
Steps:
- Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nikita Bacchus
[email protected]This is the best cottage cheese recipe I've ever tried. The cheese is so smooth and creamy, and it has the perfect amount of tang. I will definitely be making this again and again.
Dinesh
[email protected]I followed the recipe exactly and the cottage cheese turned out perfectly. It was so fresh and delicious, and it was gone in a matter of days.
Samsu Bd
[email protected]This cottage cheese is delicious! It's the perfect balance of creamy and tangy. I love using it in salads, dips, and even just as a snack.
Story Girls
[email protected]I'm so glad I found this recipe. I've been looking for a good cottage cheese recipe for ages. This one is easy to follow and the results are amazing. The cottage cheese is creamy, flavorful, and has the perfect curd size.
fatie munks
[email protected]This recipe is a winner! The cottage cheese is creamy, flavorful, and has the perfect curd size. I've already made it twice and it's been a hit both times.
Ayesha Shah
[email protected]I was really impressed with this cottage cheese recipe. It was easy to make and the results were delicious. The cheese was creamy and flavorful, and it had the perfect curd size. I will definitely be making this again.
Pram khan Khan
[email protected]This cottage cheese is so good! It's the perfect balance of creamy and tangy. I love using it in salads, dips, and even just as a snack.
Md Sefat
[email protected]I've tried a few different cottage cheese recipes, but this one is by far my favorite. The cheese is always smooth and creamy, and it has the perfect amount of tang. I love using it in pancakes, waffles, and even just as a spread on toast.
Maxamuud Caqiibo
[email protected]This recipe is a bit time-consuming, but it's so worth it. The cottage cheese is so much better than anything you can buy in the store. I love using it in salads, dips, and even just as a snack.
Oscar Aojo
[email protected]I followed the recipe exactly and the cottage cheese turned out perfectly. It was so fresh and delicious, and it was gone in a matter of days. I'll definitely be making this again soon!
Andrea Herwig
[email protected]This cottage cheese recipe is an absolute game-changer! I couldn't believe how easy it was to make and the results were incredible. The cheese was creamy, flavorful, and had the perfect curd size. I'll never buy store-bought cottage cheese again!