Homemade Cottage Cheese

🥛 Homemade Cottage Cheese & More At Home with May 🥛 Homemade Cottage Cheese Ingredients 3 litres full-cream pasteurised milk (Do NOT use ultra-pasteurised/UHT milk) ​ 90 ml (6 tablespoons) white vinegar OR fresh lemon juice – use either one! ​ Salt, to taste Optional extras Cream ​ Greek yoghurt Method 1. Heat the milk slowly over low heat until it reaches 82°C to 90°C. If you don’t have a thermometer, heat until it’s steaming with tiny bubbles forming around the edge of the pot – do not let it boil. Heating slowly gives you soft, tender curds instead of tough ones. ​ 2. Remove the pot from the heat. Add your chosen vinegar or lemon juice, stir gently for about 20 seconds, then cover with a lid and leave undisturbed for 10 to 15 minutes while the curds and whey separate. Don’t stir during this time, or you’ll break the curds and make them tough. ​ 3. Line a colander with cheesecloth. Use a ladle to gently scoop the curds into the cheesecloth – don’t pour the whole pot in, or you’ll break those beautiful curds. ​ 4. Rinse the curds under cold water. This stops the cooking process and removes the vinegar or lemon flavour. Gently squeeze out the excess liquid – don’t squash the curds! I prefer mine a little drier, as I can always add cream later if I want it creamier. ​ 5. Season with salt to taste. If you like creamy cottage cheese, stir through a little cream and Greek yoghurt – the yoghurt helps the cream cling to the curds for a rich, smooth texture. The best part about making it yourself? You decide exactly how dry or creamy you want it!   🧄 Homemade Boursin Cheese Ingredients Fresh homemade cottage cheese ​ Garlic powder ​ Onion powder ​ Salt & black pepper ​ Chopped chives Method Place everything into a food processor and blend until smooth and creamy. Spoon onto cling wrap, shape into a round, wrap tightly and refrigerate until firm. Perfect served on crackers, sandwiches or as a dip!   🫐 Berry Smoothie Ingredients Homemade cottage cheese ​ Frozen mixed berries ​ Maple syrup ​ Milk of choice Method Blend the cottage cheese, frozen berries and maple syrup together. Add milk gradually until you reach your preferred consistency. This makes a delicious, creamy, high-protein smoothie perfect for breakfast or a snack!   💛 Don’t Waste the Whey! That leftover liquid is packed with nutrients – use it in: ✅ Smoothies ✅ Bread & baking ✅ Pancakes ✅ Soups ✅ Cooking rice Nothing goes to waste!   ⭐ Top Tips for Perfect Cottage Cheese ✅ Heat milk slowly and gently ✅ Never let the milk boil ✅ Use pasteurised milk, not UHT ✅ Measure your vinegar or lemon juice accurately ✅ Stir gently only once ✅ Leave curds completely undisturbed while separating ✅ Scoop curds with a ladle – don’t pour them ✅ Rinse well to remove the sharp flavour ✅ Squeeze gently – keep those curds fluffy!   ❤️ My Journey Making meals from scratch like this has been such a huge part of losing 31 kg and keeping it off. It completely changed the way I eat, how I feel, and honestly… it’s changed my whole life. I feel absolutely amazing eating this way, and I love being able to share simple, wholesome recipes that have helped me so much. I hope this inspires you to give it a go – it’s way easier than you might think!   🙏 Thank You for Watching! If you enjoyed this video: 👍 Hit the like button 💬 Tell me in the comments – have you ever made cottage cheese before? Will you give this a try? 📤 Share with family and friends 🔔 Subscribe and turn on notifications so you never miss a recipe! Thanks for being part of our little community. Happy cooking, and see you next time! #HomemadeCottageCheese #FromScratchCooking #AtHomeWithMay #HighProteinRecipes #WeightLossJourney #RealFood #ZeroWasteCooking #CottageCheeseRecipe #BoursinCheese #HealthyRecipes #AustralianHomeCooking #EasyRecipes #MealPrep #Ketovore #CarnivoreStyle