Food recipes
Good Eats Quick Homemade Cottage Cheese
Good Eats Quick Homemade Cottage Cheese Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled salt, table cream, fluid, heavy whipping Directions: Pour the skim milk into a large s...
Good Eats Quick Homemade Cottage Cheese
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table
cream, fluid, heavy whipping
Directions:
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.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table
cream, fluid, heavy whipping
Directions:
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.