How To Make Homemade Nonfat Cottage Cheese
With just a few simple and healthy ingredients, you can make a homemade, nonfat cottage cheese that is high in protein, low in calories, and delicious.
Equipment
- 1 Heavy pot with lid
- 1 clip-on thermometer
- 1 large colander
- 1 cheesecloth or tea towel
- 1 slotted spoon
- 2 Large bowls
- 1 Airtight storage container
Ingredients
- ½ gallon skim milk
- 6 tablespoon vinegar or lemon juice
- ½ tsp salt
- ½ cup fat free half and half
Instructions
- Pour ½ gallon milk into the large, heavy pot and heat over medium heat until the skim milk reaches exactly 190 degrees Fahrenheit. Stir occasionally to prevent milk from settling and burning on the bottom of the pot.
- Remove from heat and stir in 6 tablespoon vinegar or lemon juice. You may see the milk begin curdle at this point.
- Place the lid on the pot and rest for 30 minutes.
- Meanwhile, place a colander in a large bowl and line the colander with cheesecloth or a tea towel.
- After 30 minutes, transfer the cheese curds from the pot to the cloth lined colander with a slotted spoon.
- Allow the curds to drain for another 30 minutes.
- Wrap the curds in the cloth tightly and run the curd, still wrapped in the cloth, under cool running water until the cheese has cooled.
- Place the cheese in a separate bowl and use the spoon to break up the curds to desired size.
- Add the salt and stir well.
- Add the half and half a few tablespoons at a time until the desired consistency has been achieved.
- Store in an airtight container in the refrigerator for 5-7 days.
Notes
To ensure the cottage cheese does not spoil, please use the cottage cheese within 5-7 days or by the expiration date on the milk used to make the cottage cheese. This recipe yields about 10 ounces of cheese curds.