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This is a quick and easy way to make cottage cheese at home without the use of starches or animal rennet. I just adore cottage cheese so I am making this constantly. The splash of heavy cream (or half and half) at the end is completely optional, but I find it takes it to the next level. Yum!
Feel free to double this recipe to make two cups of cottage cheese. It multiplies well. I usually make use of the milk that is soon to hit its expiration date, as I did in this version.
Total Time: 45 minutes
Yield: 1 cup
You can make a really inexpensive cheese at home. I sometimes use this as cream cheese and sometimes as cottage cheese.
Start with 1 gallon of milk. If it is raw milk from a safe source, you don't have to add a culture. If it is pasteurized, add a half cup or so of plain yogurt. Put the covered milk in a warm place for 1-2 days until it is clabbered like yogurt.
I think I'd better answer your questions, although believe me, it's easier than you may think. I wrote it vague because that's what it is. I usually clabber the milk in a gallon jar like a sun tea jar, but I don't know what kind of container you have. Just be sure it's closed so mold spores and dirt don't collect. As for how much cheese it makes, it varies according to the richness of the milk, but it's always over a pound. Whole milk makes the most and the best.
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Does anyone know if I can make cottage cheese at home? What about sour cream? thanks a lot.
Mitra from Maryland
Someone had already posted this on Thrifty Fun
Also here's another website FYI:
My grandmother made cottage cheese all the time. I don't remember exactly how she did it, but I do know it wasn't all that difficult. Good luck with this.
I just saw Alton Brown on Good Eats make this. He said it was easy and delicious, and I am going to try it.
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Homemade Sour Cream
1 c. cream
1 T. cultured buttermilk
Recipe can be increased at the ratio of 1 T. buttermilk to 1 c. of cream.
In a double boiler bring the fresh cream up to 180° F. Cool to room temp in a cold-water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
1 c. cream
1 1/2 c. pasteurized whole milk
1/2 c. buttermilk
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68° to 70° F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 c. of pasteurized heavy cream with 5 T. of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.