Today I'm going to share with you a "recipe" for making cottage cheese. It's quick and easy and, best of all, very tasty! And then I'll share a recipe for cottage cheese pancakes. They are delicious and easy to prepare as well. Can't beat that!
1 gal. milk*
⅓ cup white vinegarsalt to taste
cream or half and half to taste
Pour the milk into a large, nonreactive pot (such as stainless steel) and slowly heat the milk to 180-190° F. (No need to stir.)
|I use a thermometer to gauge the temperature.|
When the milk has reached the proper temperature, remove from the heat and add the vinegar. Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate.
|Curds starting to form|
Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth. Allow the whey to drain completely, about 15-30 minutes. From time to time you might have to lift the cheesecloth bundle to get the whey draining again as the colander can clog up. If just sort of life and shift the bundle and it seems to work.
|Whey draining in colander leaving curds behind|
Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse.
|Curds wrapped and ready to rinse|
Drain again and then place the curds in a bowl. Add some cream or half and half if desired and salt to taste.
|Oh boy! Cottage cheese!|
Note: You can use the whey that's left behind in the cottage cheese making process to replace milk or water (there will be a lot!) in many recipes, such as biscuits, bread, cornbread, cooked oatmeal, and even smoothies. But remember that the whey from this recipe is acidic from use of the vinegar, so it will add a tangy taste to your food.
*In this recipe, low-fat or nonfat milk works well. I think it makes the curds “curdier.” I have no science to back this up...it's anecdotal. But that's been my experience.
Cottage Cheese Pancakes
1 cup cottage cheese
½ cup flour¼ tsp. salt
¼ cup oil
½ cup milk
½ tsp. vanilla, optional
Mix together all ingredients until well blended and batter is smooth. Fry on lightly greased griddle or frying pan; leave plenty of room between pancakes for turning…and turn them quick because the batter is thin, but you’ll soon get the hang of it.
|Cottage cheese pancakes frying. So tasty!|
Well I hope your coming week will be an especially fine one, and I hope you can get outside to enjoy the lovely fall colors!
Blessings to you and your loved ones,