Make Cottage Cheese

Oven Method

• 2-1/2 litres homogenized milk
• 1-2 Tbsp sour cream
• salt
• large pot, cheesecloth, strainer

1.  Pour 3-1/2% homogenized milk into a large pot with metal handles. Stir in 1-2 Tbsp sour cream.
     Cover with cheesecloth and let stand at room temperature for 2 days.
     Milk has soured enough if you put a spoon in the mixture and it has separated into soured milk and       a clear liquid (curds and whey).
2.  Stir the thicker "cream" that has formed on the top back into the mixture.
3.  If the pot has plastic handles, shield them by covering with aluminum foil. Place the uncovered pot        in a preheated oven: 180 degrees F convection, 210 degrees F in a regular oven.
      Leave in oven to cook, for creamy cheese: 1 hour. For dry cheese (to make cheesecake): 1 hour 30        minutes.
4.   Turn off oven and let mixture cool inside the oven 1-2 hours.

5.   Place clean cheesecloth in a strainer in the sink so that the cheesecloth hangs over the edges of the        strainer.
6.   Pour the cooled mixture into the cheesecloth so that the cheese curds stay inside the cloth and the          liquid strains and drains away.
7.   Tie the ends of the cheese cloth and hang the wrapped cheese over the pot, suspended from a                wooden spoon spanning the edges of the pot,  to finish draining 1-2 hours. Or put a clean, heavy          object on the cheesecloth-wrapped cheese to press out the remaining moisture. This is why this            ype of cheese is often called Pressed Cottage Cheese.
8.   The cheese is ready to salt if desired, eat or use in recipes.
9.   Store the cheese in the fridge.

Boiled Milk Method

• 1 gallon 2% or homogenized milk
• 1 cup white vinegar
• 2 tsp kosher salt
• cheesecloth

1. Heat the milk in a large pot, bring to a boil.
2. Reduce heat to a simmer.
3. Pour in vinegar slowly while stirring.
4. In a few minutes, milk will begin to curdle.
5. Turn off heat and cover the pot.
6. Let stand 30 minutes.
7. Place a cheesecloth over a metal colander (strainer) in the sink and pour the curdled milk into it.
8. When the water and whey has drained off, gather edges of cheesecloth together.
9. Rinse the cheese with cold water to cool off the cheese and remove the taste of vinegar.
10. After rinsing, press the cheesecloth around the cheese to press out the water.
11. Add 2 tsp. kosher salt and mix in gently.
12. Wrap the cheesecloth back around the cheese and press again.
13. Place a heavy object over the cheese in the cloth and leave 1 hour to remove moisture.
14. Cheese is now ready to eat or use in a recipe. Refrigerate.

Yogurt Cheese

• Natural yogurt (no added gelatin, starch or stabilizers)
• Sieve
• Paper coffee filter or cheesecloth

1. Start with double the amount of natural yogurt you want to become cheese.
2. Line a sieve with a clean paper coffee filter or cheesecloth and place over a bowl.
3. Put the yogurt on top of the filter or cheesecloth and let drain 4 -24 hours. Reserve the liquid.*
4. After 4 hours, remaining yogurt will be similar to sour cream in texture and can be used in the same way. After 12-24 hours, consistency will be firmer, similar to ricotta or natural cream cheese.
5. Use for dips and spreads. Gently stir in fresh herbs, minced garlic, and/or green onions.
6. Mix with mayonnaise for a richer texture.
7. For a sweet version, to plain yogurt cheese, gently stir in icing sugar or honey and vanilla. (Beating or vigorous stirring will thin the texture.)
8. * The drained liquid (whey) can be used in place of milk or buttermilk in recipes.