Making Cottage Cheese @ Home

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

Enjoying home-made cottage cheese curds, fermented salsa and pickled cucumber from home-made apple cider vinegar

Getting the knack of creating yogurt from a carton of milk it was time to explore making cottage cheese.  Discovered it is as easy to make as yogurt and as enjoyable to eat knowing exactly how it was made with no added expense on the pocket-book.  It can be flavoured with spices from the cupboard and herbs and edibles from the garden.  The most rewarding it that food has become fun and most importantly, rewarding!  Gone is the inconvenience of eating.

The simple recipe I follow is:

Ingredients

  • 1 gal of Milk
  • Small amount of cream, milk, sour cream or kefir to moisten
  • 3/4 cups Home made Apple Cider Vinegar
  • Flavouring:  Herbs, spices, garden edibles

Equipment:

  • Pot
  • Thermometer
  • Cheesecloth , cotton or strainer
  • Bowl

Bring milk to 180 Degrees Fahrenheit and slowly add apple cider vinegar.  Milk will curd immediately.  Let sit for 10 minutes before straining curds to separate from whey.  Put into bowl to cool and then add spices, herbs and use dry curds or moisten with cream, sour cream, kefir or milk.   Use whey in smoothies, other recipes or use to water your houseplants!

More daily recipes from Living In Natures Love:

Follow Fermenting news on TwitterInstagram or Facebook

 


Read more on:

Recommended:


Copyright 2014 – 2019  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000

Save time & money by making yogurt, cream cheese, cottage cheese & kefir & whey on 1-4 litres of milk

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

Fermenting Kefir Grains & Milk

 

One 4 liter container of milk now costs just under $5.00 before taxes here in #yyj’s Greater Victoria Region.  With this 4 liters I have cultured yogurt, separating the yogurt and whey creating cream cheese, adding home-made apple cider vinegar creating cottage cheese and fermenting Kefir grains creating kefir.  At the store yogurt, cream cheese and cottage cheese prices start at $4.00 to $5.00 while Kefir and whey is more!  For $5.00 plus tax I am able to make over $20.00 worth of dairy and whey products

I see many bakery items being donated to local food banks and wonder if foods that improve health and well-being are also being donated.  Foods considered perishable can make a larger impact in the mental, emotional and physical health of those needs assistance.

I wonder too if there are programs for the low-income citizens to learn how to easily create their own products using simple recipes to be more cost effectively.  Are recipes included in the groceries being handed out to stretch food and dollars further?  It’s healthier with no additives and fresher with a higher nutritional impact and no added equipment costs.  It can be done with existing kitchen utensils like pots, jars, bowls, strainers, cotton, cheesecloth or coffee filters.

Read simple recipes to stretch your dollars and experience a higher impact of nutritional value:


Read more from Living In Natures Love on:

Follow Fermenting news on TwitterInstagram or Facebook


Copyright 2014 – 2019  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000