How to make Homemade Cottage Cheese

Both Cottage and Yogurt Cheese are almost a main staple of any diet. Although most often associated with dieting because of their low caloric count, these cheeses are very tasty on their own or combined with fresh fruits or salad greens. They are excellent sources of calcium and vitamin D, and very simple to make. (For instructions on how to make yogurt cheese and other wonderful recipes, check the “Recipe” category of blog. You may wish to visit other categories too, for interesting natural remedies using fresh garden herbs.)

Cottage Cheese Instructions:

1. Stir 1 tsp of lemon juice into 4 ½ cups of milk and leave the mixture in a cloth-covered jug until the milk is thick and sour.

2. Then, add 1 tsp of salt and leave the resulting curds to drain in a muslin lined colander overnight.

3. The drained curd is your fresh homemade cottage cheese.

Very simple! Use as you would any store bought cottage cheese.

On a personal note: You may wish to save the drained off liquid from either/both cheeses (whey), for use on your face as a nourishing wash for all skin types. (there is more information on the use of whey as a natural remedy and skin toner in blog under the category ‘Herbal Skin Preparations’. My mother has wonderfully youthful looking skin, and she attributes the credit to her weekly use of whey as a facial wash.

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