31 March 2015

31 Days of MOO No. 31 - MOO Easiest Ever Cottage Cheese

You either love it or loathe it. Cottage cheese is one of the neglected cheeses, and that is oh so very wrong. It is so good, easy to use, easy to make and truly delicious.

I'm not talking about that white, lumpy stuff in yellowy water you buy.

I'm talking about real, homemade with real milk, thick, white, creamy cottage cheese. The cottage cheese you can spread on bread instead of butter, that you can dip veggie sticks into for snack, the type of cottage cheese you can substitute for bechamel sauce in lasagnes and pasta bakes.

Try it, it is good.

Easiest Ever Cottage Cheese

1 cup milk powder*
1/4 - 1/2 cup lemon juice
5 cups cold water

Add the skim milk powder with 5 cups of water. Beat with egg beater or electric mixer. Heat milk in a saucepan, over low heat, until just warm. Remove from heat and slowly add the lemon juice or citric acid and stir. When curds and whey have formed strain through a cheese cloth (I use a clean Chux). Before using, add salt to taste.

*I prefer full cream milk powder, I like my cottage cheese thick and creamy. You can substitute skim milk powder for the full cream for a low fat cottage cheese. Just remember it won't be as thick and creamy - this homemade cottage cheese doesn't have any thickeners added.

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