QUICK COTTAGE CHEESE
Steps:
- 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.
COTTAGE CHEESE BISCUITS
Provided by Food Network
Yield 18 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
- Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.
HOMEMADE COTTAGE CHEESE
I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.
Provided by Sackville
Categories Cheese
Time 5m
Yield 1 pot cottage cheese
Number Of Ingredients 3
Steps:
- Heat the milk to 190F.
- You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
- Add the vinegar and allow the mixture to cool.
- When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
- Pour the curds into a bowl and sprinkle on the salt and mix well.
- You may wish to use less salt or more, depending on your taste.
- A little cream could also be added, for a more silky variation.
- Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!
Nutrition Facts : Calories 2225.6, Fat 77.9, SaturatedFat 48.5, Cholesterol 314.9, Sodium 4650.1, Carbohydrate 216.1, Sugar 207.1, Protein 155.5
RICH HOMEMADE COTTAGE CHEESE
Making fresh cheese, easily at home! Ricotta cheese, Cottage cheese and Feta cheese are made using a similar process, the main difference being that Ricotta is made with sheep's milk while, Cottage cheese is made with cow's milk and Feta is made with goat's milk. This recipe is for Cottage cheese using cow's milk. The addition of cream creates a rich flavor.
Provided by ducky007
Categories Cheese
Time 2h5m
Yield 200 grams of cheese
Number Of Ingredients 4
Steps:
- 1) Add milk, cream and salt to a saucepan and bring to a medium heat.
- 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
- 3) Let mixture cool for 5 to 10 minutes.
- 4) Set a sieve lined with paper towel in a bowl.
- 5) Pour the mixture into the sieve.
- 6) Allow the water to drain for about 1 hour.
- 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry).
- 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.
Nutrition Facts : Calories 2.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 4.1, Carbohydrate 0.1, Sugar 0.1, Protein 0.1
GOOD EATS QUICK HOMEMADE COTTAGE CHEESE
Make and share this Good Eats Quick Homemade Cottage Cheese recipe from Food.com.
Provided by mikey ev
Categories Lunch/Snacks
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
HOMEMADE COTTAGE CHEESE (CROCK-POT)
So easy to make and healthy too! Recipe came from the Rennet package, which is available at health food store, and some supermarkets. Please read all the insturctions before beginning. I've found it easier to use a crockpot, however I've included the directions for preparing on the stovetop. Note however, you will need to assemble a double-boiler of sorts. It's for this reason that I found the crockpot worked best.
Provided by Galley Wench
Categories Cheese
Time 18h30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Add the rennet liquid to the 1/2 cup of water, set aside.
- Heat skim milk to 85 degree F and maintain temperature for one minute.
- Add buttermilk and Rennet solution and stir well.
- Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
- Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
- Heat curd slowly over hot water until temperature reaches 110ºF.
- Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
- Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
- Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
- Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
- Drain the Whey from the curd and transfer the cheese to a bowl.
- Mix in salt and cream.
- Chill before serving.
Nutrition Facts : Calories 1830.7, Fat 34.7, SaturatedFat 21.9, Cholesterol 167.6, Sodium 4684, Carbohydrate 218.7, Sugar 3, Protein 155.8
HOMEMADE COTTAGE CHEESE
Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Place milk in large saucepan and stir in yogurt and lemon juice; cover and let stand at room temperature for 3 days. Mixture should be solid.
- Place saucepan of solid milk mixture over medium-low heat and cook for 20 minutes. Line a large bowl with cheesecloth and pour milk mixture into prepared bowl. Lift cheesecloth to drain.
- Tie filled cheesecloth around kitchen faucet and let mixture continue to drain overnight. Keep cottage cheese refrigerated in an airtight container until ready to use, up to 3 days.
HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED
Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm ofyour hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 1.4, Cholesterol 110.8, Sodium 337.6, Carbohydrate 61.1, Fiber 2.1, Sugar 1.7, Protein 23.7
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
COTTAGE CHEESE
This is a quick and easy way to make homemade cottage cheese.
Provided by Lu
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 3
Steps:
- Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
- Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 255.1 mg, Sugar 11.4 g
More about "homemade cottage cheese recipes"
18 CLEVER WAYS TO EAT COTTAGE CHEESE — EAT THIS NOT THAT
From eatthis.com
- Create smooth, sweet spreads. The lumpy texture or cottage cheese can be off-putting for some, says Lisa Richards, a nutritionist and creator of the Candida Diet.
- Banana Pancakes. Cottage cheese is commonly used in breakfast dishes, like pancakes, especially as people are cutting out white flour or embracing paleo or gluten-free diets, says Patel.
- Recovery Bowls. Erin Kaese, managing editor of Athletic-Minded Traveler, swears by her "recovery bowl," which she says she has been eating nearly every day for the past 15 years.
HOW TO MAKE COTTAGE CHEESE: SIMPLE COTTAGE CHEESE …
From masterclass.com
2.7/5 (48)Category SideCuisine AmericanTotal Time 30 mins
- 1. In a medium pot over low heat, slowly bring milk to 180°F. When the edges start to foam, remove from heat and add the vinegar or lemon juice. Stir to combine. Cover and let sit at room temperature until curds form, about 30 minutes.
- 2. Transfer mixture to a mesh strainer or colander lined with cheesecloth and let the whey drain off, about 5 minutes. Reserve whey for another use.
- 3. Rinse the curd under cold water until the dry curd is completely cool. Use your hands to squeeze out more whey.
15 BEST HOMEMADE COTTAGE CHEESE RECIPES • ITS OVERFLOWING
From itsoverflowing.com
- Homemade Cottage Cheese. Make your life easy and cheesy with this homemade cottage cheese recipe. That can be used in your everyday kitchen life. The ingredients used to make this cottage cheese are 1 gallon of milk, ¾ cup white vinegar, ½ cup heavy cream, and 1 teaspoon salt!
- Cottage Cheese Recipe. Raise your hands if you love to eat cheese anytime, anywhere, and put it in every homemade food. Why not go for homemade cottage cheese too?
- Make Your Own Cottage Cheese. Now make your own cottage cheese at home! No need to rush to the stores also save more money, any possible way! All you need to have is just a few ingredients, and Foodal has got all the detailed instructions for you to whip it up at home.
HOW TO MAKE COTTAGE CHEESE AT HOME IN 5 MINUTES - FEARLESS ...
From fearlessfresh.com
- 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, you’ll notice curds form. Don't stir, which will break up the small curds even smaller. Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.
- Line a strainer with cheesecloth of a clean cotton handkerchief. Discard the whey, if you like, or keep it for another use. (See notes.) Allow the curds to sit in the strainer until completely cooled, about 20 to 30 minutes.
HOMEMADE COTTAGE CHEESE - REBOOTED MOM
From rebootedmom.com
- Pour milk into a heavy bottom stock pot. Heat slowly to 175 degrees F, stir continually so that the milk doesn't scorch the bottom of the pot.
- Remove from the heat. Add the vinegar and stir thoroughly for 10-15 seconds. Cover the post and push aside to rest for 30 minutes.
- Line a colander with a towel or a tightly woven cheesecloth. Place the colander over a large pot or bowl to catch the whey.
31 SURPRISINGLY DELICIOUS COTTAGE CHEESE RECIPES – THE ...
From thekitchencommunity.org
- Whipped Cottage Cheese Dip. If you’ve ever gazed longingly at a bowl of dip beside a pile of fresh vegetables, you’re going to be so excited about this homemade cottage cheese dip.
- Cottage Cheese Pancakes. Busy health-conscious moms have been using cottage cheese to make pancakes for decades. When did we stop doing that? Now more than ever, we have to work hard to get high-quality ingredients into the tummies of our family members.
- Baked Rotini. Sometimes we have dreams of a one-pot lasagna, and those recipes are out there. However, this baked rotini also fills our needs and the rotini gives this dish a different kind of texture that is amazing.
HOW TO MAKE HOMEMADE COTTAGE CHEESE - HOUSEWIFE …
From housewifehowtos.com
- Pour milk into a large, heavy-bottomed pot. Heat slowly to 190°F/88°C stirring regularly so the milk doesn't burn on the bottom of the pot.
- Meanwhile, line a colander with a clean piece of doubled cheesecloth or a tea towel. Place the colander over another bowl to catch any liquid (whey) that drips out.
HOW TO MAKE COTTAGE CHEESE - FERMENTING FOR FOODIES
From fermentingforfoodies.com
- Pour milk and the buttermilk into a large pot. You will need enough room to add 8 more cups of liquid so use a soup pot.
COTTAGE CHEESE RECIPES - BBC FOOD
From bbc.co.uk
COTTAGE CHEESE FOR BABIES - FIRST FOODS FOR BABY - SOLID ...
From solidstarts.com
QUICK AND EASY HOMEMADE COTTAGE CHEESE RECIPE - …
From nutritionadvance.com
COTTAGE CHEESE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE YOUR OWN HOMEMADE COTTAGE CHEESE | FOODAL
From foodal.com
HOW TO MAKE HOMEMADE COTTAGE CHEESE | FOODTALK
From foodtalkdaily.com
COTTAGE CHEESE: IS IT GOOD FOR YOU? PROS AND CONS ...
From webmd.com
HOW TO MAKE COTTAGE CHEESE - THE ORGANIC PREPPER
From theorganicprepper.com
RECIPE: HOMEMADE DOG FOOD WITH COTTAGE CHEESE - TOP DOG TIPS
From topdogtips.com
HOMEMADE COTTAGE CHEESE RECIPE - MOTHER EARTH NEWS
From motherearthnews.com
HOW TO MAKE CREAM CHEESE OUT OF COTTAGE CHEESE? (TOP 5 ...
From foodiefitness.org
CLASSIC COTTAGE CHEESE RECIPE – MOTHER EARTH NEWS | THE ...
From motherearthnews.com
MAKING HOMEMADE COTTAGE CHEESE - VINTAGE RECIPES AND ...
From vintagerecipesandcookery.com
HOW TO MAKE DRY COTTAGE CHEESE FROM REGULAR COTTAGE CHEESE ...
From foodiefitness.org
HOW TO MAKE COTTAGE CHEESE - MOTHER EARTH NEWS
From motherearthnews.com
AN ABSOLUTELY DELICIOUS RECIPE FOR HOMEMADE COTTAGE CHEESE ...
From pinterest.ca
HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD ...
From pinterest.ca
HOMEMADE COTTAGE CHEESE? - FOOD52
From food52.com
COTTAGE CHEESE RECIPES | ALLRECIPES
From allrecipes.com
WHY COTTAGE CHEESE IS SUPER HEALTHY AND NUTRITIOUS
From healthline.com
HOMEMADE COTTAGE CHEESE - DAVID LEBOVITZ
From davidlebovitz.com
COTTAGE CHEESE FOR BABIES - HOMEMADE BABY FOOD RECIPES
From homemade-baby-food-recipes.com
COTTAGE CHEESE RECIPES HEALTHY – JUST EASY RECIPE
From justeasyrecipe.com
HOMEMADE BEEF AND COTTAGE CHEESE DOG FOOD FOR DIABETES RECIPE
From topdogtips.com
HOMEMADE COTTAGE CHEESE | FOOD | GREAT HOME IDEAS - …
From youtube.com
HOW TO MAKE YOUR OWN COTTAGE / CURD CHEESE AT HOME
From allotment-garden.org
HERBED COTTAGE CHEESE SPREAD RECIPE - SUBURBAN TOURIST
From suburbantourist.ca
WHY DOES MY HOMEMADE YOGURT LOOK LIKE COTTAGE CHEESE ...
From foodiefitness.org
HOMEMADE COTTAGE CHEESE | MOTHER EARTH NEWS
From motherearthnews.com
HOW TO MAKE HOMEMADE COTTAGE CHEESE - SEVEN SONS FARMS
From sevensons.net
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #side-dishes #eggs-dairy #easy #cheese #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #number-of-servings
You'll also love