This is an economical and
easy version for making homemade cottage cheese.
Homemade
Cottage Cheese
- 7 1/2 cups water
2 2/3 cups instant powdered milk or 1 3/4 cups non-instant powdered
milk
1 cup buttermilk
1/2 teaspoon salt
- Mix water and dry milk
until completely dissolved. Stir in buttermilk. Cover with waxed
paper and clean towel. Let stand at room temperature until clabbered,
about 8 hours.
- Pour into large, heavy
saucepan. Cook over very low heat for 1 hour until curd is firm
enough to hold its shape when pressed gently between the fingers.
- Pour mixture into strainer
lined with single thickness of cheesecloth. Rinse with cold water.
- Put cheese in bowl and
add the 1/2 teaspoon salt, mixing gently. Cover and chill before
serving. Store in refrigerator.
Makes 2 cups.
Cook's Note: For moister
cottage cheese, add 1/2 cup buttermilk or cream before chilling.
