Today, friends of the Web, we will prepare delicious cottage cheese together. After making the first salt cheese and ricotta together, you will see that making cottage cheese will be child's play.
You will need simple fresh pasteurized milk, possibly skimmed, and powdered or liquid rennet. We will prepare a curd by coagulating the milk with the rennet. We will leave everything to rest for about an hour, then we will break the curd with a whip. We proceed with the filtration and that's it.
Those who want to enhance the taste and aroma of cottage cheese can add a spoonful of cream or plain yogurt. Let's find out how this typically American cheese is prepared.
Video of the Recipe
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Identity Card of the Recipe
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Ingrediants
- 2 l of pasteurized skimmed milk or semi-skimmed milk
- 1 g of rennet powder
- 10 ml of water
- 1 pinch (optional) of salt
- Optional: 50 g of natural yogurt or fresh cream
Materials Needed
- Large saucepan with lid
- Bowls of different sizes
- Wooden spoon
- Narrow mesh sieve or tea towel
- Colander (if needed)
- Thermometer
- Long blade knife
- Latex gloves
- Skimmer or whisk
Preparation
- Pour the pasteurized skimmed milk into a saucepan and cool until it reaches 30 ° C. Extinguish the fire.
- Dissolve the rennet powder in 10 ml of warm water. When it has dissolved, pour the rennet into the warm milk and mix with a wooden spoon for a couple of minutes.
Please note
In this recipe we used a type of powdered rennet. However, it is possible to coagulate the milk with liquid rennet: for the doses, it is always recommended to refer to the title of the rennet shown on the label (which expresses the quantity of coagulable milk per unit of rennet).- Close the saucepan with the lid and wait one "hour without mixing.
- After one hour, the curd will have formed. Insert a long blade knife into the curd (which will have taken on a pudgy and dense consistency). Make cross cuts to form squares or rhombuses with an approximate side of 4 cm: get a kind of grid.
- Wait 10 minutes to facilitate the hardening of the curd and its detachment from the whey.
- Turn on the heat and heat the curdled milk very slowly, continuing to stir to prevent the curd cubes from sticking together. Bring everything to 51-53 ° C.
- Wait 10 minutes again for the curd to settle on the bottom.
- Mix the cottage cheese still dispersed in the whey, trying to detach them with a slotted spoon or with a whisk.
- Drain the cottage cheese on a colander or on a clean cloth placed over a colander. If necessary, remove the cottage cheese with your hands (possibly protected by gloves). Drain the cottage cheese for half an hour.
- Those who want a creamier texture can add a few tablespoons of cream (fresh cream) or yogurt for a lighter version.
- Cottage cheese can be stored in the refrigerator for 3-4 days, in a bowl covered with cling film.
Alice's comment - PersonalCooker
Nutritionally speaking, cottage cheese is a very interesting, light, genuine and low-calorie food: unlike most cheeses, cottege cheese can therefore be considered a light cheese in all respects, which is also very low in sodium. From a protein point of view, cottage cheese is rich in milk proteins (caseins in particular) and whey proteins (serocaseins). In addition, they lend themselves to the creation of countless recipes, one more reason to try them, right?Nutritional values and Health Comment on the recipe
The nutritional estimate of homemade cottage cheese would not yield a sufficiently accurate result. The portion of surplus fats and sugars in the whey is of great importance, to say the least, which is why carrying out a caloric assessment of the food would provide unreliable data. It is however possible to hypothesize that cottage cheese are rich in high protein biological value and contain more or less fat based on the choice between yogurt or fresh cream to be added at the end of the preparation. Similarly, the quantity of energy supplied can be modest or medium-sized (from 100 to 150kcal per 100g). The average portion of “light” cottage cheese ranges from 200 to 250g.
