Homemade Cottage Cheese

• porcje: 3 servings
• czas aktywny: 5 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 cup
• Kalorie: 300 kcal
• Tłuszcz Całkowity: 48 g
• Tłuszcz Nasycony: 28 g
• Tłuszcz Nienasycony: 12 g
• Cholesterol: 174 mg
• Sód: 1261 mg
• Węglowodany Całkowite: 60 g
• Cukry Całkowite: 61 g
• Białko: 42 g