Homemade Cottage Cheese with Rennet
An unusually tasty and wholesome cottage cheese — perfect for breakfast.
Cooking method
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Step 1:
Pour the milk into a slow cooker and heat it to 85°F (30°C). Switch it off once the milk reaches temperature. Add the rennet and stir with a spoon for 2 minutes. Let the mixture rest for about 4 hours — the rennet will act on the milk and set it into curds.
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Step 2:
Once the time is up, open the slow cooker and cut the curd with a knife: make a series of cuts in one direction, then another set of cuts crosswise.
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Step 3:
Add the salt. Turn the cooker back on and heat to 120°F (50°C), stirring, so the curds separate from the whey. Stop as soon as the curds pull away and the whey turns a yellowish-green. Don't overheat, or the curds will turn tough.
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Step 4:
Strain the curds through a cheesecloth-lined sieve. Rinse them with water and let them drain, stirring now and then to speed things up.
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Step 5:
Spoon the curds into clean jars and stir in the cream. Season with salt to taste. Let them sit in the refrigerator for 12 hours — the curds will soak up the cream and taste wonderful. 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
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Salt - 0 kcal/100g
- Sourdough - 29 kcal/100g
