Cottagecheese

- 2 mins read

Delicious Cheese Block Delicious and cheap farmhouse style cheese with common pantry staples. Ready in under an hour and replaces queso fresco, cottage cheese, cream cheese, paneer, and subs for feta use cases. Makes a great use for soon-to-expire milk.

Ingredients

  • 1 Gallon Whole Milk
  • 1/2 Lemon juice or White Vinegar 5% (Acetic Acid)
  • Kosher Salt
  • Dried Herbs (optional)

Special Equipment

Tofu Presses

Steps

  1. In a large heavy stock pot, over a med-low heat bring 1 gallon of milk to a temperature of 190°F/90°c. Stir frequently without scraping the bottom.
  2. Remove from heat, and stir to create a vortex. Pour in the lemon juice or vinegar.
  3. Let sit 30m.
  4. Place rinsed cheese cloth into tofu press. Place tofu press into large bowl OR into sink. (Whey can be reserved for use in recipes)
  5. Carefully ladle the hot curds into the press. Once 3/4 full, fold cheese cloth over and place on lid.
  6. Apply weights. I prefer to place a 14oz can on top of my press, then stack recipe books on top. The harder and longer the press, the drier the final product.
  7. After several hours, remove the weights and do one of the following.
  8. For Cream cheese, place into a food processor or blender, season with salt, then to desired thickness with heavy cream or reserved whey.
  9. For Cottage Cheese, crumble to desired curd size or chop, season with salt, fold in heavy cream to desired thickness.
  10. For Queso Fresco, salt curds, and add herbs if desired. Return to press. Refrigerate, weighted over night. Cheese will form a solid block.
  11. For Feta-esque cheese, follow queso fresco steps, increase salt and double the weight. This will form a dense crumbly block.
  12. For Paneer, do not salt, but press with double weight in fridge over night. Slice and fry.

I like to enjoy the cottage cheese spread over warm butter and fig marmalades!

Cheese on Toast

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