What Is Cottage Cheese? Cottage cheese is a low-calorie cheese with a mild flavor. Cottage cheese is rich in vitamin, protein, and minerals, like calcium. Which are important nutrients for our body. healthy diet. If you want to try this diet dish, I will share you how to make cottage chees use rennet.
Cottage cheese is soft, white and creamy ,It’s considered a fresh cheese, so it does not undergo an aging or ripening process to develop flavor. Cottage cheese very populer in the last few decade and often recommended as part of a
Ingredients.
1 quart whole milk
4 drops liquid rennet
6 tablespoons heavy cream or half and half or a mixture of heavy cream and buttermilk
1/2 teaspoon salt plus more to taste
Direction :
1. In small saucepan pour the milk slowly, Use the lowest heat possible and if you have a flame-tamer for underneath the saucepan, now’s a good excuse to use it.
2. Insert candy thermometer (chocolate thermometer) into a milk. Heat until reaches the milk 85 °F (29 °C),
3. Turn off heat, stir in rennet.Use a spoon to stir the mixture for about 2 minutes.
4. Cover the saucepan with a clean tea towel draped over the top and let the rennet and milk sit untouched for about 4 hours.
5. After 4 hours, the mixture will be very softly set and marvelously jiggly. Remove the dishcloth and use a knife to cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
6. Add the salt to the saucepan then set the pan over extremely low heat and cook, Stir gently the mixture as it heats to help the curds separate from the whey, It will take just a few minutes. Don't overcook the mixture, or the curds will be hard.
7. Place a piece of cheesecloth or a fine-mesh strainer over a bowl, Pour the mixture into the cloth and stir it gently to drain off the copious amount of whey. Cover the curds loosely with plastic wrap and place all of it in the refrigerator to let the whey continue to drain for a few hours. Stir it every once in a while to help it along.
8. Spoon the cottage cheese from the cloth into a bowl and add the cream or half and half. Taste, and add more salt if necessary
9. Serve with fruit or salad and enjoy it.
Ingredients.
1 quart whole milk
4 drops liquid rennet
6 tablespoons heavy cream or half and half or a mixture of heavy cream and buttermilk
1/2 teaspoon salt plus more to taste
Direction :
1. In small saucepan pour the milk slowly, Use the lowest heat possible and if you have a flame-tamer for underneath the saucepan, now’s a good excuse to use it.
2. Insert candy thermometer (chocolate thermometer) into a milk. Heat until reaches the milk 85 °F (29 °C),
3. Turn off heat, stir in rennet.Use a spoon to stir the mixture for about 2 minutes.
4. Cover the saucepan with a clean tea towel draped over the top and let the rennet and milk sit untouched for about 4 hours.5. After 4 hours, the mixture will be very softly set and marvelously jiggly. Remove the dishcloth and use a knife to cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
6. Add the salt to the saucepan then set the pan over extremely low heat and cook, Stir gently the mixture as it heats to help the curds separate from the whey, It will take just a few minutes. Don't overcook the mixture, or the curds will be hard.
7. Place a piece of cheesecloth or a fine-mesh strainer over a bowl, Pour the mixture into the cloth and stir it gently to drain off the copious amount of whey. Cover the curds loosely with plastic wrap and place all of it in the refrigerator to let the whey continue to drain for a few hours. Stir it every once in a while to help it along.
8. Spoon the cottage cheese from the cloth into a bowl and add the cream or half and half. Taste, and add more salt if necessary
9. Serve with fruit or salad and enjoy it.
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