Homemade Lactose Free Cottage Cheese
Homemade lactose free cottage cheese can be made at home using lactose free diary products for people who are lactose intolerant.
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.