Cottage cheese is a product primarily made from milk that is set out and drained into two separate parts: edible sour pieces known as curds and discarded liquid referred to as whey. Although cow's milk tends to be the most common type of milk used to make cottage cheese, you can also use goat's milk. Goat cottage cheese has a tangier flavour than traditional cottage cheese and can be difficult to find at most grocery stores. If you have access to goat's milk, you can easily make your own goat cottage cheese at home.
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Things you need
- 1 gallon goat's milk
- 1/2 cup white vinegar
- 2-1/2 tbsp salt
- Large stainless steel pot
- Stainless steel spoon
- Large metal colander
- Airtight container
Pour 1 gallon of goat's milk into a large stainless steel pot on your hob. Turn the stove to "medium," insert a thermometer directly into the milk and heat until the thermometer reads 87.8 degrees Celsius.
Turn off the heat and add 1/2 cup of white vinegar to the milk. Use a stainless-steel spoon to gently stir the white vinegar until it is just combined with the milk. Make sure not to continue stirring after the vinegar is combined or you will disturb the curdling process.
Let the milk and vinegar mixture sit and curdle into thick chunks until a thermometer reads 100 degrees, meaning it's cool enough to safely handle. Add 2-1/2 tbsp of salt, then use your stainless steel spoon to gently stir the curdled milk until it splits into dime-sized or smaller pieces.
Place a large metal colander into your kitchen sink and line it with enough cheesecloth to completely cover the bottom and extend over the sides. Use your spoon to gently transfer the curds into the cloth-lined colander.
Grab each corner of the cheesecloth and tie them together in one large, loose knot. Wrap the extended edges of the knot around your kitchen faucet and lightly tie them, so the cheesecloth bag of curds are hanging above the colander.
Allow the goat cheese curds to drain through the cheesecloth into the colander for approximately one hour. Untie the cheesecloth, then transfer the cheese into an airtight container.
Store the cottage cheese in the refrigerator for at least one hour. Ensure the cheese is chilled enough to have a firm shape and consistency without being runny, then stir before serving.
Tips and warnings
- Substitute 1/2 cup lemon or lime juice if you don't have vinegar.
- If the cottage cheese is too dry and chunky, stir in 1 to 2 tbsp double cream.
- Serve goat cottage cheese alone or mixed with fruit and honey for a healthy dish.
- Do not use rubber or aluminium bowls or spoons because the cheese can absorb the properties of the materials and have a metallic taste.
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