Homemade Large Curd Cottage Cheese Recipes
COTTAGE CHEESE
This is a quick and easy way to make homemade cottage cheese.
Provided by Lu
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 3
Steps:
- Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
- Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 11.4 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 255.1 mg, Sugar 11.4 g
STUFFED SHELLS I
Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.
Provided by SALLYJUN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
- Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g
HOMEMADE LARGE-CURD COTTAGE CHEESE
Steps:
- Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.
FARMER CHEESE
Crumbly and soft, farmer cheese is incredibly versatile. Enjoy your homemade cheese on top of crackers, salads, crusty bread, and more.
Provided by Jennifer Meier
Categories Appetizer Snack Ingredient
Time 1h45m
Number Of Ingredients 4
Steps:
- Enjoy the cheese as is or in any of your favorite recipes.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 105 mg, Sugar 3 g, Fat 2 g, ServingSize 2 cups cheese (4 servings), UnsaturatedFat 0 g
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- Warm the milk to 72F. If using calcium chloride*, add it now. Add the starter and mix thoroughly. I will normally use skimmed milk for this cheese and save the cream for another recipe, adding a little cream back in at the end for a richer flavor. I make this cheese in a large, stainless steel pot with a very thick bottom. If you have a large double boiler or want to rig up a double boiler by nesting two pots, that might also be helpful.
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2.7/5 (48)Category SideCuisine AmericanTotal Time 30 mins
- 1. In a medium pot over low heat, slowly bring milk to 180°F. When the edges start to foam, remove from heat and add the vinegar or lemon juice. Stir to combine. Cover and let sit at room temperature until curds form, about 30 minutes.
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