Homemade Cottage Cheese Recipe
Cottage cheese recipe with step by step pictures. Homemade cottage cheese made without rennet and uses just 3 ingredients is perfect to serve for breakfast or dessert.
Ingredients
- 1 litre Full Fat Milk
- ¼ cup Cream
- 1 tablespoon Vinegar
- ½ teaspoon Salt
Instructions
- Pour milk in a sauce pan. Bring it to simmering stage (190 degree F). Keep mixing it regularly so the milk heats evenly. The milk shouldn’t boil, it should start to simmer around the edges of the pan, and you will be seeing lots of steam over the top. This is the correct temperature for adding vinegar.
- Once the milk reaches this stage. Add in vinegar and mix well. Cover the pan with a lid and set aside for 30 mins.
- Now the milk must have curdled and you might be seeing lots of curds and whey separating.
- At this point place a strainer over the top of a bowl . Spread cheese cloth on top of the sieve. Pour the milk mix over the cheese cloth. Strain the whey water from the mixture. Pour water over the curd and mix well so the excess sourness from the vinegar washes away in the cottage cheese.
- Now gather the cheese cloth and strain as much water as possible.
- Transfer the cottage cheese to a bowl. Add in cream and salt and mix well. Taste and adjust the salt.
- You can refrigerate until use or make cottage cheese ice cream with it.
Video
Nutrition
Nutrition Facts
Homemade Cottage Cheese Recipe
Serving Size
1 cup
Amount per Serving
Calories
824
% Daily Value*
Fat
54
g
83
%
Saturated Fat
33
g
206
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
191
mg
64
%
Sodium
1571
mg
68
%
Potassium
1604
mg
46
%
Carbohydrates
50
g
17
%
Sugar
51
g
57
%
Protein
36
g
72
%
Vitamin A
2545
IU
51
%
Vitamin C
0.4
mg
0
%
Calcium
1309
mg
131
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.