Cottage cheese is perfect for a light and delicious breakfast or for a fruit or salad lunch. They are really simple to make and there is no reason to buy them ready-made at the supermarket. Learn how to make cottage cheese using rennet, vinegar, or lemon juice.
Ingrediants
Use rennet
- 1l of whole milk
- 4 drops of liquid rennet
- 1/2 teaspoon of salt
- 6 tablespoons of cream (or 3 tablespoons of cream and 3 tablespoons of milk)
Use vinegar
- 4 l of pasteurized skimmed milk
- 200 ml of white wine vinegar
- 1/2 teaspoon of salt
- 120 ml of cream (or 60 ml of cream and 60 ml of milk)
Use Lemon Juice
- 1l of whole milk
- 1/2 teaspoon of citric acid or lemon juice
- 1/2 teaspoon of salt
- 6 tablespoons of cream (or 3 tablespoons of cream and 3 tablespoons of milk)
Steps
Method 1 of 3: Use Rennet
Step 1. Heat the milk
Pour the milk into a saucepan and heat it over medium heat. Heat the milk slowly, making sure it doesn't boil, and bring it to a temperature of 29.5 ° C. Monitor the temperature with a cake thermometer. When the milk reaches the correct temperature, turn off the flame.
Step 2. Add the rennet
Pour the drops of rennet directly into the milk. Stir with a spoon for a couple of minutes.
Step 3. Let the mixture sit
Cover the pot with a clean kitchen towel and let the mixture sit for about 4 hours. The rennet will start its reaction by turning the milk into cheese.
Step 4. Slice the mixture
Remove the cloth and cut the mixture with a knife to break the curd. Slice the cheese several times in the same direction, then do the same thing in the opposite direction.
Step 5. Cook the mixture
Add the salt to the pot. Turn on a medium-low heat. Stir the mixture while heating to help separate the rennet from the whey. As soon as the curd has separated, taking on a slightly yellowish color, turn off the heat. Do not overcook it so as not to risk hardening it.
Step 6. Filter the curd
Place a piece of food fabric, or a fine-mesh strainer, on a bowl. Pour the curd and whey on the fabric separating the liquid part from the solid one. Hold the curd in the tissue and let it drain on the tureen, cover it with plastic wrap and place it in the refrigerator together with the tureen. Let it drain for about a couple of hours. From time to time, mix it to help the process.
Step 7. Serve the cottage cheese
Pour the curd into a clean bowl and add the cream. If you wish, season your flakes with more salt.
Method 2 of 3: Use Vinegar
Step 1. Heat the milk
Pour the milk into a saucepan and heat it over medium heat. Heat the milk slowly, making sure it does not boil, and bring it to a temperature of 49 ° C. Monitor the temperature with a cake thermometer. When the milk reaches the correct temperature, turn off the flame.
Step 2. Add the vinegar
Pour the vinegar into the saucepan and mix slowly with a spoon for a couple of minutes. Cover the pot with a clean kitchen towel and let the mixture sit for 30 minutes.
Step 3. Separate the curd from the whey
Pour the mixture into a fabric lined colander, or a fine mesh colander. Let it drain for about five minutes.
Step 4. Rinse the curd
Grab the ends of the fabric and wash the curd under a jet of cold water. Squeeze it and move it to rinse and cool it completely.
Step 5. Top your cottage cheese
Pour the curd into a bowl. Add the salt and cream. Serve them immediately or store them in the refrigerator.
Method 3 of 3: Use Lemon Juice
Step 1. Heat the milk
Pour it into a saucepan and heat it until it starts to smoke, don't bring it to a boil. Remove it from the heat.
Step 2. Add the lemon juice
Pour the lemon juice into the warm milk and mix slowly for several minutes.
Step 3. Let the mixture sit
Cover the pot with a clean kitchen towel. Wait about an hour for the curd to separate from the whey.
Step 4. Filter the curd from the whey
Place a piece of food fabric on a bowl and pour the mixture over the fabric. Let the whey drain for about 5 minutes.
Step 5. Rinse the curd
Grab the ends of the fabric and wash the curd under a jet of cold water. Move it to rinse and cool it completely, then squeeze it to remove as much liquid as possible.
Step 6. Top off your cottage cheese
Pour the curd into a bowl and add the salt and cream.
