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If you’re looking for a healthy and inexpensive alternative to fresh cheese, cottage cheese is the right choice. And with this step-by-step guide, it’s easy to make your own at home! All you need is milk, lemon juice or vinegar (or both), salt, and a pot. This is a blog post that covers all the basics of how to make cottage cheese.

What Milks Can Make Cottage Cheese?

Cottage cheese can be made from any type of milk, but you’ll find that whole or skim milk work the best. Try different types to see which one tastes better in your homemade cottage cheese! For this post, we used a combination of equal parts full-fat and low-fat milk for a healthier version. We also recommend adding some fruit preserves to sweeten it up if desired.

Equipment for Make Cottage Cheese

  • a pot
  • cheesecloth or clean dish towel
  • whisk
  • wooden spoon

You’ll also need some sort of strainer if you want to separate the curds from the whey. A colander with holes in it will do, but we went for a fine-mesh sieve this time around. You can use virtually anything that is about the same size as your pot and has an opening wide enough so that you can strain out all of the liquid while leaving behind any solid bits (i.e., cheese). In our case, we used these stainless steel nesting bowls and they worked really well!

How to Make Homemade Cottage Cheese
From Scratch

Pour the milk into a pot and set it over medium-high heat. Heat until you see steam come up from the top, then turn down to low or remove from the burner completely so that it doesn’t boil over onto your stovetop (which can make for some real mess). You’ll want to stay close by in case this happens.

After about 20 minutes on low, there should be small bubbles forming at the side of the pot as well as an increase in temperature. This is good! It means that we’re getting closer to making cheese every minute! After another 30 minutes on a low thermometer read 116 degrees Fahrenheit – a perfect time to move onto step two!

After step one, release the cheese from its pot into a colander over your sink to allow it to drain. Filtering out any leftover milk solids that have not melted and melted together in this process. What’s left is now called “whey” – an excellent addition for smoothies! The next thing you’ll want to do with your container of warm goop is added about two tablespoons of apple cider vinegar (or another acid) evenly distributed around the surface of the whey. This will cause more proteins to come out of suspension which is what form curds when they meet up with lactose or citric acids present on their own surfaces as well as inhibit growths like bacteria and molds so that they don’t spoil your precious cheesy product.

Lastly, you’ll need a piece of cheesecloth to strain the whey out. Start by putting your colander over an empty pot or bowl and make sure that it covers all but one side (it will come in handy later). Place about two cups worth of curds on top of the colander and then fold up some edges so as not to let any liquid escape at this point. Once there are no more obvious pockets of whey left, start gently squeezing the water from the cheese – be careful here because if you squeeze too hard you can force out more moisture than what’s actually needed! When enough has been wrung out for comfortability, rinse off everything with cold water once again before transferring contents into another container with a lid.

Don’t Toss the Whey

Any whey that is leftover from the process of making cottage cheese can be used in a variety of ways. Whey, for example, has been found to have health benefits such as aiding with digestion and strengthening the immune system! It’s also high in protein so it can be added to smoothies or even baked goods.

Once you’ve finished straining your cheese, pour out any remaining liquid from the bowl into a container (glass jars work well) with some sort of lid on it so that it won’t evaporate too quickly.

How to Store Cottage Cheese

If you’re not eating all of your homemade cottage cheese right away, then be sure to cover the top of the dish with plastic wrap before placing it into the fridge because this helps prevent any unnecessary bacteria from forming on top of your food!

Cottage cheese, just like any other dairy product should be refrigerated. You can store it in a glass container with a lid on it to help keep the cottage cheese fresh or even use foil for added protection from the fridge’s cold air.

Conclusion

How cottage cheese is made? Cottage cheese is delicious and easy to make. It may seem like a daunting task at first, but the steps are not too complicated, and making cottage cheese can be done with ease! Cottage cheese can serve as an excellent dish on its own or you could add it to your salad for some extra protein. Homemade cottage cheese will always taste better than store-bought because no artificial preservatives have been added in order to keep it fresh longer. How do you feel about preparing homemade foods? Do you think that this blog post has given enough detailed instructions so that even complete beginners would understand how they’d go about making their own batch of creamy cottage cheese? We hope so!

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