Gail’s Recipe Book
Homemade Cottage Cheese
3 servings
porsi5 minutes
waktu aktif1 hour 15 minutes
total waktuBahan-bahan
1 gallon grass fed whole milk
3/4 cup white vinegar
1 teaspoons salt (or to taste)
1/4 cup heavy cream (or more, optional)
3 tablespoons plain yogurt (for tang) (optional)
Petunjuk
Pour the milk in a big pot and heat as you stir every seconds until the milk reaches 180F. Use a thermometer.
Remove from the heat and add in the white vinegar. Gently stir for 30 seconds. You should see the milk solids start to separate from the whey.
Let it sit covered for at least 30 min. I left mine for 60 minutes so that it was room temp.
Strain over a mesh sieve or cheesecloth and drain over a bowl for 30 min.
After 30 min you can rinse the curds with cold water (squeezing out the excess) or leave as is if you want it more creamy. I didn't rinse mine, but this part I'll leave up to you.
Stir in salt + cream and enjoy! If you want to add active cultures and more tanginess, add a few tablespoons of the best plain yogurt you enjoy.
Nutrisi
Ukuran Porsi
1 cup
Kalori
300 kcal
Total Lemak
48 g
Lemak Jenuh
28 g
Lemak Tak Jenuh
12 g
Lemak Trans
-
Kolesterol
174 mg
Natrium
1261 mg
Total Karbohidrat
60 g
Serat Diet
-
Total Gula
61 g
Protein
42 g
3 servings
porsi5 minutes
waktu aktif1 hour 15 minutes
total waktu