Homemade cottage cheese has a taste that you won’t find in the store. It is soft, fresh and naturally fragrant with milk, in short, exactly as we remember from childhood when it was made at the cottage or at grandma’s house. Come and try to prepare it with us again.
The smell of fresh cottage cheese, the delicate, slightly sour tone and taste that no purchased product can replace, you can do all this at home and without complicated tools. Homemade cottage cheese is when nothing was thrown away and milk always had its uses. In addition, you are sure that there are no chemicals in it, just milk, a little time and patience.
Watch a video from TV Varecha with a recipe for homemade yogurt cottage cheese on YouTube:
“Homemade cottage cheese is better because you know exactly what it contains, and its taste is full and fresh. No unnecessary ingredients or long storage. When you make it yourself, you control the quality from the milk to the finished product,” says farmer Karel Rubeš.
Return to honesty
In the past, people used to make their own curds from fresh milk, which they allowed to sour and then slowly heated until a fine curd separated from it. And this simplicity is the most beautiful thing about homemade cottage cheese. No special technique is needed, just calmness, patience and a little sense of temperature. The result is worth it. Creamy, fragrant and naturally tasty cottage cheese, which, as a spread, is just like that on a spoon.
A one pot miracle
Full-fat or at least semi-fat milk, ideally unpasteurized, is suitable for making cottage cheese. If you only have store-bought milk, it doesn’t matter, you can also make delicious homemade cottage cheese from it, just add a little yogurt or rennet to speed up the fermentation process. The whole magic lies in slowly heating and separating the whey from the curd.
Recipe for homemade cottage cheese
Raw materials:
- 2 liters of whole milk
- 2 tablespoons of plain yogurt
- a few drops of rennet
- a pinch of salt
Procedure:
Pour milk into a pot and add yogurt or rennet. Let stand at room temperature for 24 hours until the milk has a thick consistency. Then slowly heat the pot over a low heat, around 40-50°C, until the whey starts to separate. Pour the mixture through a cloth or fine strainer and let it drain for several hours. The longer you let the curd sit, the denser it will be. Finally, you can lightly salt it to taste.
Homemade cottage cheese goes well with literally everything, in spreads, cakes, dumplings, but also as a basis for sweet breakfasts with fruit. Best of all, after your first try, you’ll find that it’s actually surprisingly easy to make, so it’ll soon become part of your regular routine.
