Homemade Cottage Cheese
This is an economical and easy version for making 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.
Tip: For moister cottage cheese, add 1/2 cup buttermilk or cream before chilling.