Homemade Cottage cheese

It is very easy to make cottage cheese at home from regular supermarket milk and buttermilk. Freshly made cottage cheese is very tasty, can be used in sweet or savoury breakfast or lunch dishes, is free from any additives and preservatives and is packed with protein and calcium.

Cottage cheese on toasted gluten free multigrain bread

This is a recipe for instant cottage cheese, which involves heating. Cottage cheese can also be made by another method which preserves live cultures of probiotics and takes longer period of time.

Ingredients:

  • 600 ml of regular full cream milk
  • 600 ml buttermilk.

Gives 200-250 g of cottage cheese depending on type of milk used and dryness of final product.

cottagecheeze-1000

Three steps procedure:

1. Heat 600 ml of milk in the saucepan until boiling point and pour 600 ml buttermilk

2. Gently stir the mixture until it curds. Take the  saucepan from the stove, cover with lid and let it stand until it contents gets to room temperature. I usually make cottage cheese in the evening, let it stand overnight.

3. Pour the contents of the saucepan into a cheesecloth, wrap it tightly and strain extra liquids. Work out your personal preferences about the moisture content in your cottage cheese.

Cottagecheeze-1

Cottage cheese is ready to eat or use in cooking. When made specifically for baking purposes extra moisture should be avoided.

cottagecheeze-2002

Cottage cheese can be used with sour cream, sugar, cinnamon and any fruits and berries or in open sandwiches with smoked salmon, tomatoes, cucumbers or any spicy dips. Adding cottage cheese to pancake and cake batters makes their healthier and tastier versions.
Cottage cheese is an excellent choice for replacing part of dry ingredients in gluten free baking. Using almond meal and cottage cheese allows to create different types of cakes completely without flour.

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4 thoughts on “Homemade Cottage cheese

  1. I Jumped over from a comment you made on the Kefir post on Jo’s blog .
    ~~~~~~~~~~~~~~~~~
    “Cottage cheese can also be made by another method which preserves live cultures of probiotics and takes longer period of time.”

    Since my main reason for wanting to do it is to shore up the gut biome, would you be willing to share that version with us (or leave a link where we can find a recipe you recommend)?

    THANKS!
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    1. Thank you, I actually plan to write a special post about it, my only problem, that to give all step by step photos I have to have the last stage when cottage cheese is clearly separated from the whey. For several times now it happened very late, so I do not have those photos. As soon as I write the post I will send you a link.

      1. WONDERFUL! Drop it at the bottom of any of my posts so I can add it the Related Content for one of my gluten articles coming up in May for Celiac Awareness Month.

        I can’t even imagine the amount of additional time it takes to photograph every single step. You do such a good job with that.
        xx,
        mgh

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