Sunday, March 15, 2015

Cottage cheese at home, no carrageenan!

Found out tonight just how easy it is to make cottage cheese at home. . . Which is a great usage of all the milk Cora gets us :)

Take a gallon of your favorite percentage of milk and heat it to 180 degrees fahrenheit, stirring most of the time to prevent scalding. Once at that temperature, add 3/4 cup of vinegar -white or apple cider, again, your choice.
Stir in the vinegar and remove from heat. Let rest (i.e. Walk Away from it, go fold clothes or let the dog out or make a sandwich) for ten (10) minutes.

Pour into strainer lined with cheesecloth.
(You can put the strainer over a pan or bowl to catch the whey for drinking, watering plants, or other things I'm still leaning about)

Rinse with cold water, after removing the bowl slash pan that was under the strainer.
Let drain, add salt or seasonings if you desire, and eat.

You can add a little milk or cream to the curds, too.

This cottage cheese doesn't come out in neat little squares, but it tastes just as good - or better -because the only ingredients are milk and vinegar! :)

It's a great way to put your extra milk (if you get free milk with WIC or a food pantry) to good use.

Post a Comment