Lactose free cottage cheese can be easily made at home with just a few simple ingredients.
Cottage cheese is made by adding an acid to heated milk to curdle the milk and separate the cheese curds from the whey.
People with lactose intolerance are thought to be lacking an important enzyme called lactase that assists with breaking down lactose. Lactose free dairy products are not actually “lactose free”. Meaning the lactose has not been physically removed. Instead, it has a lactase enzyme added so your body can break down the lactose.
I have a full tutorial on how to make homemade cottage cheese. All you need to do to make homemade lactose free cottage cheese is substitute the dairy products with lactose free dairy products and you can have fresh homemade, lactose free cottage cheese in just one hour. Check the link out above for detailed instructions, tips, and additional information.
Frequently Asked Questions
Homemade lactose free cottage cheese can be made by substituting ingredients that contain lactose with lactose free dairy products.
Lactose free milk does not have the lactose removed. Instead, it has the addition of an enzyme called lactase that breaks down the lactose so that individuals who are lactose intolerant can digest the lactose.
Homemade Lactose Free Cottage Cheese
Equipment
- 1 Large heavy bottomed pot with lid
- 1 Food Thermometer
- 1 Large slotted spoon
- 1 Cheese cloth or tea towel
- 1 Large bowl or pot
- 1 Airtight storage container
Ingredients
- ½ gallon lactose free whole or 2% milk (I used Lactaid)
- 6 tablespoon vinegar or lemon juice
- ¼ teaspoon non iodized salt or sea salt
- ½ cup lactose free cream or half and half (I used Land O Lakes)
Instructions
- Heat one half gallon of lactose free milk in a large heavy pot over medium heat to 190 degrees Fahrenheit, stirring occasionally.
- Watch carefully to make sure the milk does not burn.
- Once the milk reaches 190 degrees Fahrenheit, remove from the heat.Add 6 tablespoon vinegar or lemon juice with a wooden spoon. Stir well.
- Cover the pot and allow to rest for 30 minutes.
- While the milk and acid mixture is resting, place the cheesecloth or tea towel in a large colander and set it over a large bowl.
- If using cheesecloth, use a double layer.
- After 30 minutes, use a large slotted spoon to remove the cottage cheese curds from the liquid whey and place the curds in the lined colander.
- Allow the rest of the liquid to drain from the curds into the bowl.
- After the cheese has dried slightly, gather it up in the cheese cloth or tea towel and squeeze it tightly into a ball.
- Run the cheese, still wrapped in the cloth, under cold water while continuing to squeeze the ball gently.
- Once the cheese has cooled, unwrap the cheese curds and break into desired size curds (large or small).
- Stir in ¼ teaspoon salt.
- Add the lactose free cream or half and half a few tablespoons at a time, until you are at the desired consistency.
- You may or may not use the entire ½ cup.
- Add more salt to taste.
- Place in an airtight container and store in the refrigerator for 5-7 days.
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