Make Ahead
Creamy Homemade Cottage Cheese
Popular on Food52
11 Reviews
Debi
July 31, 2020
Hi, I will make this tonite and I am wondering, how long a "shelf life " it has while it's in curd form, before adding the cream or yogurt? Thanks for your time,
Debi
Debi
lapadia
July 31, 2020
Hi Debi,
Honestly not sure, it is usually eaten ASAP (ha), but I’d guess a day or two, or, go with the best buy date on the milk used. Anyway, keep the dry curd refrigerated in a glass container before adding cream or yogurt. Have fun making it 😊
Honestly not sure, it is usually eaten ASAP (ha), but I’d guess a day or two, or, go with the best buy date on the milk used. Anyway, keep the dry curd refrigerated in a glass container before adding cream or yogurt. Have fun making it 😊
boulangere
March 22, 2020
I've long wondered if this was possible to make at home. I'm looking forward to trying it.
lapadia
March 22, 2020
Hi Cynthia, LONGTIME, huh? Great to hear from you. I haven't made this recipe in a while but it always worked for me..."back in the day."
Hope all is well for you and yours during this crazy time!
Hope all is well for you and yours during this crazy time!
Brenda A.
March 17, 2020
Can bottles lemon juice be used in replace of the fresh?
lapadia
March 21, 2020
Hi Brenda,
Need to have an acid source such as lemon or white vinegar, I’ve always used fresh lemon, tried vinegar once, and have heard that bottled lemon juice works fine, and so I’d say go for it…although I’ve not tried it. Have fun with your adventure :)
Need to have an acid source such as lemon or white vinegar, I’ve always used fresh lemon, tried vinegar once, and have heard that bottled lemon juice works fine, and so I’d say go for it…although I’ve not tried it. Have fun with your adventure :)
dymnyno
January 9, 2011
I just made this and it turned out perfect! I love that I can control the salt the the creaminess and can make my own clabbered cottage cheese. Have you used the whey to make ricotta?
lapadia
January 9, 2011
Hi!
So glad this recipe worked for you, I just love it, esp. being able to control the fat and sodium, too.
I tried making ricotta with this recipe, but the whey seemed too watery. So now I discard my cottage cheese whey. But, I save my ricotta recipe whey (see link). I infuse it with herbs and freeze portions until needed for sauce, bread and soup recipes.
http://www.food52.com/recipes/6791_infused_ricotta_whey_garlic_herb
Here is a link to the ricotta recipe I make although the one here on F52 is great too.
http://lapadia.wordpress.com/2010/09/19/homemade-ricotta/
So glad this recipe worked for you, I just love it, esp. being able to control the fat and sodium, too.
I tried making ricotta with this recipe, but the whey seemed too watery. So now I discard my cottage cheese whey. But, I save my ricotta recipe whey (see link). I infuse it with herbs and freeze portions until needed for sauce, bread and soup recipes.
http://www.food52.com/recipes/6791_infused_ricotta_whey_garlic_herb
Here is a link to the ricotta recipe I make although the one here on F52 is great too.
http://lapadia.wordpress.com/2010/09/19/homemade-ricotta/
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