Bread blog
Monday 11 Oct, 2010
Recipe for Cottage Cheese
Ingredients:
- 4 litres reduced fat or skim milk
- 100 ml lemon juice or white vinegar
- Salt (to taste)
Equipment:
- Saucepan – stainless steel or enamelled
- Wooden Spoon
- Fine Sieve
Method:
- Pour the milk into the saucepan.
- Heat on hob until it is very hot, but do no boil. Stir occasionally with a wooden spoon.
- Allow to cool for a couple of minutes.
- Add lemon juice or vinegar.
- Stir and watch the hot milk separate into the curds and whey.
- Allow to cool further.
- Pour the curds and whey through a sieve to catch the curds.
- Discard the whey or use it instead of water in bread making,
or for any recipe calling for sour milk or buttermilk. Whey also makes a great soup stock.
- Transfer the curds into a small bowl and add salt to taste.
Congratulations on your cottage cheese!
Options for your Cottage Cheese:
- Add cream to the curds for a richer consistency.
- Add chopped chives, chopped spring onions, herbs.
- Sprinkle with a little black pepper.
- Whatever tickles your fancy!
Heating the milk...
Separating the curds and whey...
Cottage cheese goes nicely on crackers, with chutney or pickled onions...
Oh, and pressing cottage cheese produces farmer cheese...
Posted at 08:00AM 11 Oct, 2010 by Administrator in Cheese | Comments[0]