Have you ever thought to make homemade cottage cheese?
It’s surprisingly simple and incredibly delicious! Smooth texture, rich in nutrients and high in protein, this cottage cheese can be eaten on its own or added to recipes. If you’ve heard or read anything about making homemade cottage cheese, you’ll know it requires milk, vinegar and some heavy cream but my version is slightly different and requires just one ingredient!
But before we get into it, what is cottage cheese? It’s a soft, fresh cheese with a creamy smooth texture and mild flavour. It has a lot of health benefits, is high in protein and calcium. It can be enjoyed by all from babies to adults and can be incorporated into sweet or savory recipes or eaten on its own with fresh fruit or vegetables.
Can I feed cottage cheese to my baby? Yes! With so many benefits to babies it can be a staple in their diet. Cottage cheese is loaded with B vitamins that are crucial for brain development, it is high in good fats and low in sodium. This recipe has no added salts, unlike the store-bought brands which makes it excellent for babies or anyone looking for a low sodium diet. One thing to keep in mind when it comes to cottage cheese as with any dairy product is that it can be an allergen, so be mindful when introducing it to your baby.
How to eat it? Because it is mild in flavour you can influence the taste by what you accompany it with. For example, creating a yogurt bowl using cottage cheese, barriers, and a variety of seeds. In our house, our favourite combination is mixing cottage cheese, avocado and a sprinkle of Himalayan Sea salt. Another great way to use this ingredient is adding two tablespoons to oatmeal with fruits and nut butter. It is also my secret ingredient in smoothies and pancakes for extra protein and creamy texture.
So how do you make this delicious cottage cheese that isn’t like any other? You will need 2 liters of plain Kefir, a large oven safe pot, a colander, and a cheese cloth. First, preheat your oven to 400°C, add container of kefir to pot and wait for oven to reach temperature. Once it hits 400°C, place pot inside and turn your oven off. Now here is the easy part, you leave it overnight to do its thing – roughly 12-15 hours.
When you take it out of the oven you will see that the cheese and liquid has separated and its ready for the next step. Place colander in the sink with 4 layers of cheese cloth, make sure it is long enough so that when you pour the cheese into the colander the content doesn’t spill over. Pour out the whey liquid or you can drink or use in your smoothies. Wrap the cheese curd by creating a ball, place this ball into the colander with a bowl underneath. Leave in fridge for roughly 5-6 hours for any excess liquid to be removed. Now your one ingredient cottage cheese is complete and is ready to be enjoyed. I put it in a glass container, and it’s eaten throughout the week. I recommend eating it within 7 days of making it.
The hardest part about this recipe is how long you must wait! The rest is easy and once you make it you will understand why it’s a weekly staple here.Print