Homemade Cheese from Cottage Cheese and Milk
A delicious, tender cheese you can make at home. It comes together very simply and fairly quickly, so you'll never be stuck for something to put on the table for breakfast or a snack. Make it with different add-ins and you'll have a new kind of cheese every time.
Cooking method
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Step 1:
How do you make homemade cheese from cottage cheese and milk? Get all your ingredients ready. It's best to use full-fat, smooth cottage cheese — otherwise you may end up with little curds in the finished cheese. That won't ruin the flavor, but the texture won't be uniform. If your cottage cheese is grainy, push it through a fine sieve first.
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Step 2:
Pour the milk into a saucepan, add the cottage cheese, and stir until smooth. For a rich, tasty cheese, use fresh whole milk rather than store-bought — ideally milk that has rested in the refrigerator for at least a day after milking so it has had time to ripen.
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Step 3:
Set it over medium heat and bring the mixture to a boil. Reduce the heat to low and cook, stirring, until the curds set and the whey separates. It took me about 7–10 minutes.
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Step 4:
Take it off the heat and pour the mixture into a sieve lined with several layers of cheesecloth. (I used a special nylon cheesemaking bag.) Let the whey drain off completely. To speed things up, you can press on the curds with a spoon.
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Step 5:
Crack the egg into a bowl, add the baking soda and salt, and mix well with a fork until smooth.
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Step 6:
Set a skillet over low heat, add the butter, and warm until it melts.
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Step 7:
Pour the egg mixture into the skillet and stir quickly.
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Step 8:
Add the curds right away and stir.
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Step 9:
Keep stirring and cooking over low heat until the mixture begins to melt and turns smooth.
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Step 10:
Grease a mold with vegetable oil and transfer the hot cheese mixture into it. Smooth the top and let it cool completely. Then refrigerate it for a day to set and ripen.
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Step 11:
Turn out the cheese, slice, and serve.
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Step 12:
Enjoy!
- In my opinion, this is the easiest way to make cheese at home. You can keep it simply salted, or dress it up with spices, pieces of sun-dried tomato, or fresh herbs. Store it in the refrigerator wrapped in plastic wrap or parchment.
- It's important to choose your cottage cheese carefully. A poor-quality product can ruin the dish, since it directly affects the texture, flavor, and end result. Choose fresh, natural cottage cheese with no foreign matter or signs of spoilage (sour smell, uneven color, separated whey). Pay attention to its texture (dry, moist, smooth or grainy, soft or pasty) and to the fat content.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese 'morning' ( 'danone') without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
