Easy Homemade No Salt Cottage Cheese Recipe by marimac's Quest for Flavour
Cooking Instructions 30 min 1 Pour milk into a thick bottomed pot or saucepan; heat to low-medium temperature and gently warms up (do NOT bring to boil) to about 150 °F (65.5 °C): as a guideline, small bubbles appear on the surface of the pot. 2 Remove it from the heat and add lemon juice. Stir mixture slowly until curds form about 1 to 2 min. 3 Leave it about 10 min at room temperature. 4 While the curds are setting, prepare a cheesecloth (or strong paper towel) lined colander with a large mixing bowl or pot in the bottom to collect liquid (which is called whey). 5 Pour mixture into the colander from step 4. Allow whey to drain off and for the curds to cool. 6 Twist the cheesecloth, and gently squeeze and press onto the colander to drain until you achieve your preferred consistency. 7 Crumbly but retaining adequate moisture. 8 Mild and refreshing sourness. 9 Optional: You can add a small amount of salt to taste. 10 This is the whey. It will be about 400 ml after the curds are removed. 11 Tip: Chilled whey with some honey and lemon is a nutritious and tasty refreshment. Also you can use whey in your baking; for example, bread, muffins or pancakes. 1 Pour milk into a thick bottomed pot or saucepan; heat to low-medium temperature and gently warms up (do NOT bring to boil) to about 150 °F (65.5 °C): as a guideline, small bubbles appear on the surface of the pot. 1 Pour milk into a thick bottomed pot or saucepan; heat to low-medium temperature and gently warms up (do NOT bring to boil) to about 150 °F (65.5 °C): as a guideline, small bubbles appear on the surface of the pot. 2 Remove it from the heat and add lemon juice. Stir mixture slowly until curds form about 1 to 2 min. 2 Remove it from the heat and add lemon juice. Stir mixture slowly until curds form about 1 to 2 min. 3 Leave it about 10 min at room temperature. 3 Leave it about 10 min at room temperature. 4 While the curds are setting, prepare a cheesecloth (or strong paper towel) lined colander with a large mixing bowl or pot in the bottom to collect liquid (which is called whey). 4 While the curds are setting, prepare a cheesecloth (or strong paper towel) lined colander with a large mixing bowl or pot in the bottom to collect liquid (which is called whey). 5 Pour mixture into the colander from step 4. Allow whey to drain off and for the curds to cool. 5 Pour mixture into the colander from step 4. Allow whey to drain off and for the curds to cool. 6 Twist the cheesecloth, and gently squeeze and press onto the colander to drain until you achieve your preferred consistency. 6 Twist the cheesecloth, and gently squeeze and press onto the colander to drain until you achieve your preferred consistency. 7 Crumbly but retaining adequate moisture. 7 Crumbly but retaining adequate moisture. 8 Mild and refreshing sourness. 8 Mild and refreshing sourness. 9 Optional: You can add a small amount of salt to taste. 9 Optional: You can add a small amount of salt to taste. 10 This is the whey. It will be about 400 ml after the curds are removed. 10 This is the whey. It will be about 400 ml after the curds are removed. 11 Tip: Chilled whey with some honey and lemon is a nutritious and tasty refreshment. Also you can use whey in your baking; for example, bread, muffins or pancakes. 11 Tip: Chilled whey with some honey and lemon is a nutritious and tasty refreshment. Also you can use whey in your baking; for example, bread, muffins or pancakes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 👩🏽‍🍳👩🏻‍🍳SUPER EASY STICKY PORK • THAI STYLE “ MOO TOD CHAOWANG “ Chicken 🐔 Meatball Soup 🍜 Bran-cakes East Indian Style Curried Chicken Sauté Turkey curry 👩🏽‍🍳👩🏻‍🍳SUPER EASY STICKY PORK • THAI STYLE “ MOO TOD CHAOWANG “ Chicken 🐔 Meatball Soup 🍜 Bran-cakes East Indian Style Curried Chicken Sauté Turkey curry Lasooni Masala Khichdi Recipe Quick Cheetos Penne pasta Bajra And Almond Flour Cookies Pearl Millet Cheela Barnyard Millet Khichri #ઈન્ટસ્ટગોઠમણાનુંઅથાણું शकर अर्शआ Methi Bajra Paratha Dry ginger and gond Punjeeri Moong dal halwa Lasooni Masala Khichdi Recipe Quick Cheetos Penne pasta Bajra And Almond Flour Cookies Pearl Millet Cheela Barnyard Millet Khichri #ઈન્ટસ્ટગોઠમણાનુંઅથાણું शकर अर्शआ Methi Bajra Paratha Dry ginger and gond Punjeeri Moong dal halwa