July 2, 2010

Home (quick) Cottage Cheese

- yes you can -
it's proably just me, but it seems like lately store bought cottage cheese has gone completely over board with the salt. if you try the "no salt added" option you're left with a mouth full of rubbery little disks that taste like a combination of elmers and playdoh. and did i mention the cost of organic dairy products? and the exorbitant AGE of processed dairy? yeah its not pretty out there for us penny pinching food lovers. with this in mind along with my recent conversion from a yogurt customer to a yogurt making guru i have set out to tackle all my favorite dairy products. my little kitchen has a new task and this was one was a bit of a kick off. this recipe is ridiculously simple, really all you need to know how to do is turn a burner on, stir, be patient and strain. granted this is a "quick fix", the real deal involves a few more steps and rennet - which i will be getting to in the near future (most likely in the next few days) - but this is a great warm-up to making cheese. a little culinary stretch if you like. oh and the taste - fresh and clean, slightly salty and perfectly creamy. add in a few slices of fresh peach and you will be in heaven, i know i was there yesterday.
HOMEMADE (quick) COTTAGE CHEESE
8c milk (any kind you wish)
1/4c vinegar
1/4 tsp sea salt (or to taste)
1/2c milk or cream for serving (optional)

*heat the milk to 180 - 185F
*add the vinegar, stir just to combine
*let sit for about 30 minutes, the curds and whey will separate
*line a colander with a fine mesh muslin or flour sack linen which is what i use
*pour into the lined colander and strain the curds - you can discard the whey
*put curds in your bowl and sprinkle in salt
*store in frig and mix in the 1/2c milk if you wish when you are ready to eat - this will make it more "creamy"


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