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