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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pot cottage cheese 4061g Recipe makes 1 pot cottage cheese) |
||
| Calories 2225 | ||
| Calories from Fat 701 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 77.9g | 119% | |
| Saturated Fat 48.5g | 242% | |
| Monounsaturated Fat 22.5g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 314mg | 104% | |
| Sodium 4650mg | 193% | |
| Potassium 7166mg | 204% | |
| Total Carbohydrate 216.1g | 72% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 207.1g | ||
| Protein 155.5g | 310% | |
Ingredients
Directions
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!
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Featured Reviews for This Recipe
From: Connie Lea
On Oct 24, 2009
This is so cool. I didn't know it was so easy to make cottage cheese. I made with 1% milk. Next time I think I'll try it with whole milk. Thanks for a great recipe.
From: shellbee
On Nov 27, 2008
I wanted to use up some milk before it expired...so I made half this recipe last night and used it for lasanga tonight, This was easy and good. Thank you.
From: Breez
On Mar 31, 2004
This is an old, quick, tried and true recipe I have used countless times, with the exception of the type of milk I used. I had goats for years, and my Nubians provided the best milk in the world...no 2% from those wonderful gals. Goat milk is naturally rich and homogenous. If you wish to go another step,(definitely add cream or more milk following #7.) Then when the cheese is made, wrap it in cheese cloth, set it in a sieve in the refrigerator to "drip" some more and it's very close to cream cheese.
From: CCelia
On Feb 17, 2006
You just made me a happy girl! I'm going to school in the Netherlands right now, and one thing I miss very much is fat free cottage cheese (they only have the full fat version here, and I can't stand how creamy it is). I decided to try this recipe using skim milk, not knowing what to expect, but I'm really pleased with what I got. Thanks a bunch for the recipe....I'll be using it a lot. 
-Cecelia
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