|Cottage Cheese made from Out of Date Milk|
Have a gallon (4L) of milk that has "expired?" You can use it to make a great cheese for perogies or in the place of store-bought ricotta in lasagna. We also use it tossed with penne, garlic, olive oil and parmesan.
Non-aluminum pot, large enough for a gallon of milk, with lid
Whisk, silicone if your pot is non-stick
Large bowl, or a second gallon pot, also not aluminum
Large tea towel
1 gallon (4L) out-dated milk
1 1/2 tsp citric acid dissolved in 1/2 cup cold water
1 tablet rennet, dissolved in 1/4 cup cold water
1) Boil milk to a rolling boil, whisking constantly to avoid scorching. Cover with lid.
2) Cool milk down to 88F / 31C If you cool the milk too far in the fridge, gently heat back up.
3) Stir in the citric acid, then the rennet.
4) Put the lid on and walk away for two hours. In the pot you should have a clear greenish liquid (whey) and solid white masses (curds.)
5) Bring the contents back to a boil.
6) Cool again, place in fridge overnight if you wish.
7) Fold tea towel and place over colander, and the colander over the large bowl or pot. Pour mixture from the pot into the towel, draining the whey through and catching the curds. Pull the towel up at the corners and gently squeeze the moisture from the curds.
There you have it! The curds can be salted to taste if you wish. Using “Lite” salt cuts the sodium quite a bit. Commercially prepared cottage cheese has some cream added back in afterwards. Stir in some (fresh) cream if you would like to make it more like the cottage cheese from the grocery store.
The greenish liquid left over is whey. You can use it to replace milk in baking. Dogs and cats love it and once in a while you can water plants with it.
This post is linked to Sunday School, Frugal Days Sustainable Ways, Real Food Wednesdays and Frugal Fridays.