Side
Clabbered cottage cheese
PrepPr30 minServesSrv4-8Ca:PCa:P1:0.8
Ingredients
- 1 qt/1 l milk (not ultra-pasteurized, for starter)
- 1-2 qt/1-2 l milk (not ultra-pasteurized, for cheese)
- 2-3 Tbsp starter (from above)
- Heavy cream (to taste)
- Pickling salt (to taste)
Directions
- For starter: Pour 1 qt milk into a glass bowl, let sit at 80°F/27°C until yogurt-like.
- Strain starter through cheesecloth over a strainer into a bowl.
- Drain starter in fridge for 24 hr until whey separates, yielding creamy starter.
- For cheese: Pour 1-2 qt milk into a new bowl, mix in 2-3 Tbsp starter.
- Cover and let rest at 80°F/27°C for 24-48 hr until yogurt-like.
- Strain mixture through cheesecloth over a strainer into a bowl.
- Drain in fridge for 12-24 hr until creamy cottage cheese forms.
- Add heavy cream and pickling salt to taste.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 25
- Total Fat 8g
- Saturated Fat 4.7g
- Trans Fat 0.3g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 1.7g
- Cholesterol 30 mg
- Sodium 95 mg
- Carbohydrate 12g
- Sugar 12g
- Protein 8.2g
- Calcium 307.5 mg
- Phosphorus 252.5 mg
- Ca:P ratio 1:0.8
- Vitamin A 80 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.3 mg
- B3 (Niacin) 0.3 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.2 mg
- B12 1.4 mcg
- Zinc 1.1 mg
- Selenium 4.8 mcg
