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Cottage Cheese

Global.Potpourri's picture
  Liquid rennet/1 tablespoon dairy sour cream 1⁄4 Teaspoon
  Water 2 Tablespoon
  Milk 2 Quart
  Buttermilk 1⁄4 Cup (4 tbs)
  Light cream 1⁄2 Cup (8 tbs)

Dissolve rennet in water.
Heat milk till just cool to touch (no more than 80°).
Add rennet or sour cream and buttermilk.
Cover and let stand at room temperature till milk solidifies to a smooth curd, 12 to 24 hours (longer in winter).
Break curd into chunks.
Heat all to 100°; hold at this temperature in a pan of hot water 20 to 30 minutes, stirring occasionally.
Line a colander, with several layers of cheese cloth; place in a large bowl.
Pour curds into cheesecloth; drain off liquid, 4 to 6 hours.
Turn out cheese; break into curds.
Stir in light cream and 1/2 teaspoon salt.

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