Homemade Cottage Cheese Curds
The best breakfast is homemade cottage cheese with a dollop of sour cream! Have you been wanting to make cheese at home but weren't sure how to go about it? Then this article has just what you need — a recipe for homemade cottage cheese curds. An old friend passed it along to me. It's tried, tested, and it works. Let's walk through the details.
Daria ☼
Recipe author
Homemade Cottage Cheese Curds
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
3 g
Fats 33 %
4 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- In an enameled pot, heat the milk to 150°F (65°C) and hold it there for 20 minutes, then cool it to 86–90°F (30–32°C). Stir in a starter of pure cultures — lactic acid bacteria, lactobacillus, and cream streptococcus (in a 2:1:2 ratio). Next, add rennet, mixing it through thoroughly. The culturing is done when the curd is moderately firm (after 7–10 hours). Cut the curd into cubes and add warm water — enough to raise the level of the contents by about 1.5 inches (4 cm). Heat the mixture to 105°F (40°C), then to 140°F (60°C), stirring for 15 minutes. If a chilled curd holds its shape when lightly squeezed in your hand, the cooking is done. Strain off the whey through a triple layer of cheesecloth. Cool the curds to 50°F (10°C). Let them dry for about an hour. The cheese is ready — enjoy!
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
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