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MOO No. 26 Cottage Cheese
This is the simplest cheese to make and it is so versatile. Spread it on crackers or bread instead of butter. Beat it until smooth and use it in place of ricotta in lasagne and pasta bake. Use it as the base for dips. Or just eat it as is with veggie sticks or fruit chunks.
Cottage Cheese
Ingredients:
1 cup skim milk powder
1/4 - 1/2 cup lemon juice OR 1 tsp citric acid in 2 tsp water
5 cups cold water
Method:
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.
Cottage Cheese
Ingredients:
1 cup skim milk powder
1/4 - 1/2 cup lemon juice OR 1 tsp citric acid in 2 tsp water
5 cups cold water
Method:
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.