Thursday, August 19, 2010
Homemade Cottage Cheese
Well today was that day. Truthfully, I didn't hold out much hope for the taste because I love my creamy cottage cheese and there is no way I can replicate that. Was I ever wrong! It was a bit firmer but it was so fresh! I say that every time I make something from scratch, which tells me that what we get at the store is definitely not fresh. It was salty and creamy and it was yummy! It only keeps for about 5 days, but one gallon of skim milk will only get you about 1 1/2 cups of cottake cheese.
This is the recipe directly from Alton Brown on the foodnetwork website.
• 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.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream.
If not, transfer to a sealable container and place in the refrigerator.
Add the half and half or heavy cream just prior to serving.
Give this a try, I think I could even use this as a ravioli filling, or even in lasagne. Mixed with some eggs, herbs and a little cream, I think it would work.
Sent from my Verizon Wireless BlackBerry