Dry Curd Cottage Cheese – a delicious recipe with gallon milk, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
2
2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.
3
3. Place a cheesecloth or a couple layers of paper towels in a strainer.
4
4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese.
5
5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.
195
kcal
Calories
21
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 gallon milk (any kind), 1 quart buttermilk.
Yes, Dry Curd Cottage Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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