Make your own cottage cheese at home!
I’m not a huge fan of Cottage cheese from the shop – and it usually ends up as some sort of alien life form in the back of the fridge. But did you know it is really really easy to make it yourself at home?
Yep – super easy!
You will need some muslin cloth for this recipe, you can pick up muslin cloth from the baby section of your local supermarket (yep you can use that!) or pop into somewhere like Lincraft and pick up 1/2 metre or so. A large colander or strainer is needed to.
The salt in the recipe is just a guide, so make sure you taste it as you go, and add more if needed.
How To Make Your Own Cottage Cheese
500
grams10
minutes10
minutes70
kcal20
minutesFresh, creamy, and surprisingly easy, making your own cottage cheese at home is both fun and frugal. Perfect for adding to salads, spreads, or savoury dishes, this DIY recipe guarantees wholesome flavour without additives.
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Ingredients
2 litre Milk
4 tbsp White vinegar
1 Salt to taste
Directions
- In a medium-size saucepan, add the two litres of milk and heat gently until you see small bubbles rise at the edges.
- Turn off the heat at this stage and add the white vinegar and a couple of pinches of salt to taste.
- Stir the mixture gently until curds form and then leave it on the stove to sit for about 20 minutes.
- Pour the curds into a muslin cloth lined colander and let it drain gently for an hour before placing it in the fridge.
- Place in a sealed container.
Notes
- Cottage Cheese can be refrigerated for up to three days sealed in a container.
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