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Homemade Cottage Cheese
A super easy recipe for healthy light cottage cheese
Ingredients
- 2 lt skimmed milk
- 5 drops rennet in 2 tbsp cooled boiled water
- 2 tbsp buttermilk
Instructions
- Heat milk and buttermilk to 35C/95F and stir in the rennet then cover with a lid and set aside at room temperature for 1 hour
- Cut the curds into chunks and reheat to 43C/110F for 10 minutes
- Pour this through a sieve lined with cheesecloth/muslin and let it drain for 5 minutes
- Wrap the cheesecloth round the curds and wash under cold water and squeeze out well
- Put in a bowl and stir in some salt then chill in the fridge
Video
Notes
Use 2 tablespoons of lemon juice instead of the rennet. Or use 2 tbsp vinegar.
You should get abouot 350g of cottage cheese from this recipe.
This will keep for up to a week in the fridge
Add anything you like from pineapple to jam to flavour your cottage cheese
Nutrition
Calories: 20kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 32mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 54IUVitamin C: 2mgCalcium: 37mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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