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Home-made Cottage Cheese

Home-made Cottage Cheese is a traditional British recipe for a classic fresh cheese made with milk curdled with vinegar and enriched with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Cottage Cheese.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+draining and chilling)

Makes:

400g

Rating:

Tags : Vegetarian RecipesMilk RecipesCheese RecipesBritish Recipes

Cottage cheese is a fresh (unripened) cheese that's made simply by acidifying milk (if it's made with lactic acid bacterial culture and rennet that's curd cheese). For best result use fresh milk, however you can use full fat pasteurised milk (but don't use ultra pasteurised or UHT as results will probably be disappointing). For best results you need a thermometer. Make sure that all the utensils you'll be using are sterilized by boiling before use.

Ingredients:

4l cow's milk or goat milk
180ml (3/4 cup) white vinegar or 125ml (1/2 cup) lemon juice
3 tbsp double (heavy) cream [optional]

Method:

Pour the milk into a large pan, place over your stove's lowest heat setting and heat to 88°C (190°F), stirring all the while to ensure the milk does not catch on the base of the pot.

Take off the heat then pour in the vinegar or lemon juice. Stir a few times to combine then cover and set aside to cool for 30 minutes.

Line a colander or large sieve with a double layer of muslin (cheesecloth) then use a slotted spoon to transfer the curds (solids) from the main pan into the lined sieve and allow to drain thoroughly (for 30 minutes) into a bowl.

Gather the ends of the muslin in your hands to form a ball. Twist to seal the end then place under cold running water. Knead the ball and squeeze gently with your free hand until the ball of curds is cool.

Transfer the cheese from the cloth into a bowl and use a spoon to break it into small curds. Stir in salt to taste. (For the best flavour, chill in the refrigerator for 30 minutes before serving.)

For a creamy cottage cheese, stir in the double cream 2 tablespoons at a time until it reaches the desired consistency.