Homemade Cottage Cheese

 

12 grams of protein per 1/2 cup

After 2 bad experiences with artificial sweeteners in protein powders, I decided to just use cottage cheese in its place. 

Since I can't find unsalted cottage cheese, I decided to make my own. 

Serves 3 (1/2 cup servings)

Ingredients: 

• 1/2 gallon whole milk
• 6 tbsp white vinegar, or 1/4 cup fresh lemon juice.
• 1.5 tbsp heavy cream

Equipment:

• Medium pot
• Measuring cups and spoons
• Slotted spoon
• Cheesecloth or nut-milk bag
• Colander or sieve 
• Large bowl

Directions:

1. Heat milk over medium-high (6) heat until just before boiling, stirring regularly so it doesn't burn. 
2. Remove from heat and pour in vinegar. Stir.
3. Cover and rest for 30 minutes.
4. Spoon the solids into a nut-milk bag over a sieve, over another large bowl to catch the whey. 
5. Let drain for 30 minutes.
6. Secure the top of the nut-milk bag, and squeeze the curds into a tight ball. Then rinse the ball under cold water while kneading it with your other hand until it's cool.
7. Transfer the cheese to another bowl and break it up into curds.
8. Add heavy cream and stir. 
9. Refrigerate for up to one week. 

Note: keep it unsalted for smoothies, but add salt to taste if enjoying traditional savory.

This is the same as Ricotta without it being "re-cooked." Same product. Different process. 

Discard the whey. Despite what you hear, it's useless. 

12 grams of protein per half cup