How to Make Cottage Cheese

Crispbread is a healthy accompaniment to cottage cheese.

Cottage cheese is a soft, cooked curd cheese that originated in eastern and central Europe. Unlike many other cheeses, cottage cheese is low in fat and carbohydrates but high in protein, making it a popular food among dieters. Its soft texture and relatively bland flavor also make it ideal for babies and young children. Cottage cheese can be easily prepared at home and will keep well in a refrigerator for up to one week.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 gallon 2 percent or skim milk
• Thermometer (optional)
• 1/2 cup of vinegar
• Wooden spoon
• Colander
• Mixing bowl
• 1 teaspoon of salt

1. Heat the milk in a saucepan to 190 degrees Fahrenheit. A thermometer will ensure you reach the correct temperature but it can also be achieved by turning off the heat just before the milk begins to boil.

2. Add the vinegar to the milk (you can substitute lemon juice for vinegar). Allow the mixture to cool. You will now see the hot milk separate into curds and whey.

3. Once the mixture is cool, drain off the whey using a colander and discard. The whey is the remaining liquid.

4. Pour the curds into a bowl. Add salt to season the cottage cheese. You can eat the cheese immediately or store in a closed container in the refrigerator for later use.

Tips & Warnings

• Reuse the whey in bread-making when the recipe calls for water.

• Add a teaspoon of double cream to the cottage cheese for a thicker consistency.

• Add chopped chives, parsley or fresh fruit, like pineapple, to enhance the flavor.

• Do not freeze.

References

• BBC: Food - Cottage Cheese
• "Home Cheese Making: 75 Recipes For Homemade Cheeses;" Ricki Carroll; 2002
• The Cooking Inn: Cottage Cheese
• Allotment: Make Your Own Cottage Cheese At Home