Homemade Cottage Cheese/Ricotta

I always read about how incredibly easy it is to make cheese. And well, it is. Homemade cheese is very fresh with a soft texture and very mild flavor. Be prepared to salt and season it. I tried two methods, the lemon methods and the yogurt method. There is also the vinegar method, though the lemon made the cheese taste lemony so I have a feeling the vinegar would do the same...supposedly you can also accomplish this with 3 tablespoons active live butter milk. I have not tried it. This is a curd cheese great to use sweet as fresh ricotta when making desserts or as a fresh cottage cheese with fruit. Or it'd be great savory in homemade lasagna, stuffed shells, etc. The higher fat content the greater amount of curds produced. I used 2% and it leaves with a LOT of left over whey. I also tried to make cheese constantly heating in the microwave, and it turned out very good for a harder cheese as you don't has as much control over the separation from the whey but it's certainly quicker.

Ingredients:

• 1 quart whole milk, half and half or cream (I wouldn't attempt anything less than 2% milk)
• 1/2-1 6 oz container plain yogurt (regular, low fat, non fat, whatever works)

Directions:

• Heat the milk until just boiling
• Add yogurt container
• Keep stirring until curd has separated
• Scoop out curds with mini strainer and put in a bowl* or
• Strain using cheese cloth*

Scooping will result in a runnier cottage cheese with a liquid base
Straining it with cheese cloth will result in a creamy ricotta type cheese

You have two options..

Sweeten for desserts

• add vanilla or almond extra
• add powdered sugar or fruit

Savory

• add salt
• add pepper
• add any other spices desired

Remember this is EXTREMELY perishable. I would eat it when 2 days though you probably have a bit more of a shelf life

Enjoy!