How To Make Cottage Cheese Smierkase Recipes
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
HOW TO MAKE COTTAGE CHEESE - SMIERKASE
An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time.
Provided by Molly53
Categories Pennsylvania Dutch
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat sour milk to lukewarm and pour into a cheesecloth bag.
- Pour warm water over this; after it has been drained through, repeat twice more.
- Tie bag, hang and let drip over sink until "whey is all".
- Serve with either sweet or sour cream and season to taste.
Nutrition Facts : Calories 175.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 29.3, Sodium 121.9, Carbohydrate 13.2, Sugar 15.4, Protein 9.4
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
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
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HOW TO MAKE COTTAGE CHEESE: SIMPLE COTTAGE CHEESE …
How to Make Cottage Cheese: Simple Cottage Cheese Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. …
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- 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.
- 4. Transfer dry curd to a medium mixing bowl. Add salt and use your fingers to break the curd into smaller pieces.
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- 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.
18 CLEVER WAYS TO EAT COTTAGE CHEESE - EAT THIS NOT THAT
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3.1/5 (9)Published 2019-06-17Estimated Reading Time 6 mins
- 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.
- Lemon-Blueberry Swirl. As a spin on the classic "peaches and cream," Lauren O'Connor, a registered dietitian and owner of Nutri Savvy Health, says her lemon-blueberry swirl pairs cottage cheese with fresh or frozen blueberries, lemon, and honey.
- Beet and Berry Dip. Dips, both sweet and savory, are another natural fit for cottage cheese. O'Connor's beet and berry dip combines both flavors, using a "double cream" base of cottage cheese and sour cream with balsamic beets and blackberries.
- Smoked Salmon Dip. Patel says she enjoys making a variety of dips with pureed cottage cheese. A favorite is smoked salmon dip, with 1 cup of cottage cheese pureed in a blender or food processor, 12 ounces of chopped smoked salmon, 1/4 cup of fresh dill, 1 teaspoon dijon mustard, 2 tablespoons capers, juice of half a lemon, kosher salt to taste, and freshly ground black pepper.
- Basil and Pine Nut Delight. Cottage cheese works well with savory flavors, and adding basil, pine nuts, and olive oil offers a protein-dense, pesto-flavored dish, O'Connor says.
- Creamy Dijon Potato Salad. Small-curd or pureed cottage cheese adds extra creaminess to many different dishes, including potato salad. The addition of cottage cheese boosts the protein levels and lightens up the typically mayonnaise-heavy potato salad, O'Connor says.
- Lighter Chicken Salad. Subbing cottage cheese for mayo makes chicken salad a little healthier, says Laura Licona, executive chef at Fairway Market. The cottage cheese also adds more protein.
- Lighter Mac and Cheese. Cottage cheese in mac-and-cheese recipes adds creaminess, texture, and richness, while cutting some of the fat and calories that other cheeses contain, Patel says.
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