How do you make cottage cheese ?

Answer 1

I do not know , but it makes great mac and cheese with paprika powder.

Answer 2

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Homemade Cottage Cheese
I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.
1 gallon 2% milk
1/2 cup vinegar
1 teaspoon salt


1. Heat the milk to 190F.
2. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
3. Add the vinegar and allow the mixture to cool.
4. When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
5. Pour the curds into a bowl and sprinkle on the salt and mix well.
6. You may wish to use less salt or more, depending on your taste.
7. A little cream could also be added, for a more silky variation.
8. Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

Answer 3

INGREDIENTS
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1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
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Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
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Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
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Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).
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The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
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After 20 hours cut the curd into 1/2 inch cubes.
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Allow the curds to firm up for 15 minutes.
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Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).
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Cook for an additional 45 minutes at 110 F (43.5 C).
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Stir the curds often to prevent them from matting.
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The curds should have greatly shrunken and sunk to the bottom of the pot.
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Line a colander with a cheesecloth and drain the curds.
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Allow the curds to drain for 5 minutes.
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Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.
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Drain the curds and place in a bowl.
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Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
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Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.

Answer 4

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco.

Answer 5

Take a container of milk that is about to go out of date & leave in fridge for about 5 more days. Open container & drain thru a strainer to remove excess liquid, then hold your nose & enjoy!

Answer 6

A complicated method

http://www.recipesource.com/side-dishes/cheese/small-curd-cottage1.html

An easy method:

http://indianfood.about.com/od/menus/r/paneer.htm

Answer 7

Take one small cottage...

(sorry, could not resist the straight line. Carry on)

-Dio

Answer 8

Whole milk and a little bit of vinegar. I'm sure you can find a recipe online.