Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Quick cottage cheese
0
Quick cottage cheese
Ingredients
- 3.6L pasteurized skim milk
- 170ml white vinegar
- 1 1/2 tsp salt
- 100ml half-and half-or double cream
Method
How to make Quick cottage cheese
1) Pour the skimmed milk into a large saucepan and place over a medium heat. Heat to 50C then remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes; the curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
2) Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse the curd under cold water for 3 to 5 minutes or until it is completely cooled, squeezing and moving the mixture the whole time.
3) Once cooled, squeeze the curd as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
4) If serving immediately, stir in the single or double cream and serve. If storing the cheese, transfer to a sealable container and place in the refrigerator. Add the single or double cream just prior to serving.
