I made Cottage Cheese! Why? Just for the experience. I had been browsing through Bittman’s cookbook How To Cook Everything and there it was, easy cheese making. Hubby thought this was a fun idea so we did it.
Outcome: not as creamy as Daisy brand. In fact, a little dry and bland. But easy!
Cost: Daisy brand costs from $2-$3 a pint carton. To make this is a bit more expensive so it is not something to do regularly.
I made half the recipe which made about half a pint.
- 1 quart of whole milk ($1.25)
- 1/2 quart of buttermilk ($1.25, this was the more expensive brand because that is all the grocery store had on hand)
- pinch of salt (should have used a tablespoon of salt)
Line a strainer with three layers of cheesecloth. I inadvertently used six layers or so!
Put milk in heavy bottomed pot over medium high heat and bring just to a boil. Bubbles will be seen on the side of the pan, not all over. Then add the buttermilk all at once and stir constantly until the mixture separates into curds and whey. This takes but a minute. Remove from heat and stir in a large pinch of salt if desired.
Carefully pour the mixture through the strainer so the curds collect and the whey drains off. This is a lot of whey. I had to look up uses for it since I do not like to waste food.
For Cottage Cheese let this drain for 30-60 minutes until it is a dry as you like. I let mine drain for 45 minutes but next time, if there is a next time, will only do so for 30 minutes.
We scooped this up and stored it in an empty Daisy container. We added a little bit of the whey back into it hoping to make it creamier.
Hubby saved a link to how to make one’s own Cheddar Cheese. We will have to try that too.