Best Quick Cottage Cheese Recipes

QUICK COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

QUICK COTTAGE CHEESE SALAD

Steps:

• In a bowl, combine the cottage cheese, carrot, apple, raisins, nuts and pepper if desired. Serve on lettuce.

QUICK INDIAN VEGETARIAN COTTAGE CHEESE BREAKFAST

Steps:

• Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
• Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

QUICK APPLE COTTAGE CHEESE SALAD

Steps:

• In a bowl, combine cottage cheese, apples, raisins and poppy seeds. Combine lemon juice and honey; add to apple mixture. Refrigerate. Just before serving, stir in sunflower kernels.

GOOD EATS QUICK HOMEMADE COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
• Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
• Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
• Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
• Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
• If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

QUICK COTTAGE CHEESE SALAD

Steps:

• Wash lettuce leaves, pat dry and place on individual salad plates.
• Place 1/2 cup cottage cheese on each leaf.
• Top cottage cheese with pear half.
• Drizzle about 1 tablespoon (or to taste) dressing over each portion.
• Serve.
• NOTE: do not prepare in advance unless you can keep the salads chilled!

QUICK COTTAGE CHEESE

Steps:

• Ingredients 1 gallon pasteurized skim milk 3/4 cup white vinegar 1 1/2 teaspoons kosher salt 1/2 cup half-and half-or heavy cream Read more at: http://www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe.html?oc=linkback