Quick Cottage Cheese
Source: Alton Brown
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
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.
Yield: about 2 cups
5-minute Homemade Cottage Cheese Recipe with Buttermilk
Source: fearlessfresh.com
4 cups buttermilk
3 T heavy cream (optional)
1/2 tsp salt
Heat buttermilk in a large saucepan over low heat. Watching carefully, allow the buttermilk to heat until it steams and small bubbles slowly saunter to the surface, but do not let it boil. As the buttermilk heats, curds will start to form. Don't stir, which will break up the curds. Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.
Line a strainer with cheesecloth or a clean cotton handkerchief. Discard the whey, if you like, or keep it for another use. Allow the curds to cool in the strainer for 15 minutes. Transfer to a bowl and stir in heavy cream and salt, being careful not to smash the curds. Keeps in the refrigerator for up to a week in an airtight container.
Recipe Notes:
If you want to keep the whey that's leftover after you make your cottage cheese, store in in a sealed container in the fridge for up to a week. You can add it to soups, smoothies, or rice/pasta cooking water for a little extra flavor and protein.
If you don't want to use cream, you can sprinkle in a few tablespoons of half & half or whole milk. Or leave it out altogether for a drier, firmer homemade cottage cheese.
4 servings