If you have trouble finding cheese cottage in store, know that making yourself is extremely simple with only two ingredients!
Cottage Cheese is highly appreciated in Anglo-Saxon countries. Made from curdthe cheese cottage is then drained, but unwantedwhich allows him to keep a large part of humidity. It is not refined, which makes it a very Light, fresh and fast to prepare.
It is very rich in protein (up to 15 grams per 100 grams) and not very caloric. It is therefore ideal for maintaining a balanced diet. You can prepare it at home with only two ingredients. Yes you read that right.
This recipe, we owe it to The creator of Fleur Wendling contentaka @eatwithflower. On her account, she shared her preparation on video. And you will see that she is of an unnamed simplicity.
Homemade cheese cottage recipe
For 200 grams of cottage cheese
The ingredients:
- 1 l of fresh, raw or whole milk
- 3 tbsp white vinegar
- (or lemon juice)
- Sel
Preparation:
Start by pour 1 liter of fresh milk into a large saucepan. Heat it over medium heat while mixing regularly to prevent it from hanging on the bottom. If you have a thermometer, monitor the temperature until you reach 85 ° C. Otherwise, rely on the appearance of milk: it must shudder slightly without boiling. As soon as this temperature is reached, remove the pan from the heat.
Then add 3 tablespoons of white vinegar (or lemon juice). Mix lightly with a spoon, just enough to distribute the acidity well without breaking the texture of the milk too much. Then let stand for 10 to 15 minutes: you will see the milk curd naturally, that is to say that the solid parts will separate from the whey. This separation is done thanks to the acidity of vinegar or lemon.
Once the curdled milk is well formed, take a cheese filter and place it above a large bowl. Gently pour the contents of the pan. Let drain between 5 and 10 minutes, depending on the desired texture: the more you let your cottage cheese will be firm; Less long, it will be melting.
You can press very slightly if you want to extract a little more liquid. Then transfer your cheese to a bowl, add a pinch of salt. This cheese cottage should be consumed within two days and kept in the fridge for your food safety.
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