Eightyrecipes
Homemade Cottage Cheese
Warm milk split with lemon juice, drained through cheesecloth and lightly salted into fresh, mild curds.
Ingredients
- 8 cups milk 2 liters, whole or semi-skimmed
- 3 tbsp lemon juice or white vinegar 45 ml
- 1/2 tsp salt 3 g
Instructions
- Pour the milk into a large pot and heat over medium heat until it reaches 185F (85C), just before boiling.
- Remove the pot from the heat and stir in the lemon juice.
- Let the mixture sit for about 10 minutes until curds form.
- Pour the mixture through a sieve lined with cheesecloth to separate the curds from the whey.
- Rinse the curds gently with cool water.
- Sprinkle in the salt and stir gently to combine.
- Serve immediately or store in the refrigerator.
Notes
Nutrition values are an estimate. Do not use ultra pasteurised or UHT milk, because it will not curdle properly. Pull the pot off the heat at 185F rather than letting it boil, or the curds turn rubbery. Stir gently after adding the acid so the curds stay large, and drain longer for a drier texture.
Nutrition
Nutrition is an estimate, calculated automatically.
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