Homemade Cottage Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.6
  • Total Fat: 3.5 g
  • Cholesterol: 21.2 mg
  • Sodium: 1,144.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 16.9 g

View full nutritional breakdown of Homemade Cottage Cheese calories by ingredient
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Easy and Economical Easy and Economical
Number of Servings: 4


    1 cup nonfat dry milk, powder
    Enough water to make 1 gallon of milk
    3/4 cup Cider Vinegar
    1 1/2 tsp Salt
    1/2 cup Half and Half Cream


This makes 2 cups (1 lb.) of cottage cheese.Mix the milk with hot water and wisk until the powder is completely dissolved. The milk needs to be 120*, if needed heat or cool to that temp. and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel or cheese cloth and allow to sit and drain for 5 minutes. The liquid drained off is the whey. This fluid contains the milk sugars and can we used as the liquid for homemade bread or the liquid to de-glaze a pan for gravy. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a clean mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. Refrigerate. Add the half and half or heavy cream just prior to serving.

Number of Servings: 4

Recipe submitted by SparkPeople user CLUTTERBUG51.

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