Dry Curd Cottage Cheese
Learn how to make your own **dry curd cottage cheese** with this simple and satisfying recipe! With just three basic ingredients—whole milk, white vinegar, and a touch of salt—you can create this versatile, tangy, and protein-packed cheese at home. The process involves gently curdling milk with vinegar, separating the curds and whey, and rinsing for a perfectly dry, crumbly texture that’s ideal for baking, salads, or snacking. This step-by-step guide ensures foolproof results, offering a natural and preservative-free alternative to store-bought versions. Ready in under 90 minutes, this homemade dry curd cottage cheese is a must-try for culinary enthusiasts looking to elevate their dishes with fresh, artisanal ingredients!
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Ingredients
- 1 gallon Whole milk
- 0.75 cup White vinegar
- 1 teaspoon Salt
Directions
Step 1
Pour the gallon of whole milk into a large, heavy-bottomed pot and heat it over medium-low heat. Stir occasionally to prevent scorching.
Step 2
Heat the milk to 190°F (88°C) using a kitchen thermometer for accuracy. This is when the milk steams and small bubbles form around the edges (do not boil).
Step 3
Once the milk reaches the desired temperature, remove it from the heat and stir in the white vinegar slowly. Keep stirring for 1-2 minutes until the milk begins to curdle.
Step 4
Let the mixture sit undisturbed for 10 minutes to allow the curds and whey to separate completely.
Step 5
Line a large colander with a clean cheesecloth or fine-mesh cloth and place it over a sink or large bowl to catch the whey.
Step 6
Carefully pour the curdled milk into the prepared colander. Allow it to drain for 5-10 minutes, depending on how dry you want the curds.
Step 7
Gather the edges of the cheesecloth, forming a bundle with the curds inside, and twist tightly. Squeeze out as much liquid as possible for a drier texture.
Step 8
Rinse the curds under cold running water while still in the cheesecloth, gently squeezing and kneading to remove any remaining whey and vinegar flavor.
Step 9
Transfer the curds to a mixing bowl and sprinkle with salt. Mix well to distribute evenly.
Step 10
Store the dry curd cottage cheese in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (4084.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2411.2 |
| Total Fat 124.8g | 0% |
| Saturated Fat 72.5g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 468mg | 0% |
| Sodium 3845.6mg | 0% |
| Total Carbohydrate 180.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 187.7g | |
| Protein 127.5g | 0% |
| Vitamin D 1716IU | 0% |
| Calcium 4809.5mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 5980.5mg | 0% |
Source of Calories