Homemade Cottage Cheese
Healthy, because
Even smarter
With an average of 13 % protein per 100 g, fresh cheese is one of the good sources of protein. Especially vegetarians should therefore enjoy it more often. Compared to fresh cheese from the supermarket, the homemade version does not contain any additives, preservatives, thickeners or animal rennet.
By the way, the drained liquid is whey, which you can drink pure or mixed with some fruit juice.
Ingredients
- Ingredients
- 1 l milk
- 20 drops Rennet extract
- clean, coarse Linen cloth
- Sieve
- plastic basket
Preparation steps
Slowly heat the milk in a saucepan to 30°C (approximately 90°F). Add the rennet, remove from the heat and stir for 2-3 minutes.
Cover and set aside in a warm place for about 4-6 hours. (The temperature of the mixture should be a constant 30°C/ 90°F, otherwise the process will take longer).
Line a sieve with large-mesh linen cloth (such as cheesecloth) and pour in the milk mixture. Pour off the whey and then squeeze out the curd.
Place the curds in a cheese mold or plastic cups and place in the refrigerator to solidify. If necessary drain again. Serve the cheese chilled.
