December 16, 2012
Making Cottage Cheese
I like cheese Danish but I can`t always find the creamy cottage cheese that I need to make all this yummy desserts so when I found out the way to make my own cottage cheese at home, I got really excited.
This is easy to do and the cheese obtained is creamy and delicious and just perfect for baking cheese Danish or Creamy Cottage Cheese Cake or anything else that calls for cottage cheese.
You will need:
2 liters of 3% buttermilk
Large pot ( 4 litters)
Pour buttermilk into the large pot; place on the stove, over medium heat and let it become warm.
Stir gently with a wooden spoon and let it warm (to about 140 degrees) until curd starts to separate from the juice. You have to keep an eye on it, until it looks like the picture below.
Line a strainer with a larger piece of cheesecloth to hang over the sides; place strainer over a bowl.
Pour the cheese curd through the strainer. Discard the leftover juice and replace strainer over the bowl; let drain in the strainer (or you can tie the cheese cloth into a ball and hang it over a bowl to drain until doesn't drip any more.
Remove cottage cheese to a covered bowl and place in the refrigerator until ready to use.
Makes: aprox. 1 lb. (450 gr.) cottage cheese
Leia’s Culinary Treasures