Homemade cottage cheese recipes

Quick, easy and most importantly delicious!

Cream cheese. Aka cream cheese, aka cottage cheese, aka cream cheese. Soft, fluffy, sweet and creamy. Which is so nice to put on crispy toast and drink a cup of coffee. It is very easy to make.

I want to offer you a delicious tasty cottage cheese! Cooked quickly, it comes out tender, yellowish and very tasty! It tastes like ricotta! We eat this cottage cheese without sour cream, covered with maple syrup or honey! I highly recommend to make it! I found the recipe on Julia Vysotskaya's site, and thank her so much for it...

This cottage cheese is very tender, delicious! No hassle at all in the making! Try it!

While in Egypt I realized that I can't make my favorite cheesecake, or any other dish that requires curd. The local milk is either long-lasting or gets bitter when it goes sour. And then I heard an unusual recipe from a simple Russian grandmother... It's just like a fairy tale. Here's the story:

There are a lot of cottage cheese recipes on this site, but I make it a little differently. The cottage cheese is very tender and not sour at all. Check it out.

... and the secrets of making it. This cottage cheese recipe has some rules that not everyone knows. It took me a long time to get "the right" cottage cheese-soft, grainy, not sour. I remembered something from what my grandmother used to make in the countryside, and I experimented on my own. Fortunately, I had a place to put some effort: my eldest and youngest sons eat only cottage cheese, natural and without preservatives. So, my "cottage cheese algorithm"!

I didn't make this recipe for myself, but for our cooks living abroad. It's a big problem for them to find real cottage cheese. I figured it out by trial and error. It turned out to be so easy and no problem to turn liquid cottage cheese into regular cottage cheese. What can I say about it? A little salty and a little "cheese" in the first few hours, but then the "cheese" flavor evaporated. Try this recipe. I hope that I was able to help you, and now you will have delicious curds and casseroles on your table! Good luck!

Here I go again with the cottage cheese. This time of a different consistency. Lighter and crumbly. With a spicy twist. A special treat for spice lovers. It's perfect for breakfast. You can spread it on a piece of toast... In the morning, with a cup of tea or coffee. I'm sure you will love the aroma and delicate notes of coriander and cloves.

I offer you cottage cheese quickly and deliciously! It is indistinguishable from the curd made the traditional way

Tender and fluffy sweetcream curd cakes for toddlers up to 1 year old and up. A very easy recipe. Minimum time to prepare and maximum pleasure for your baby. This is the only kind I make for my son. I hope your baby will like it!

This recipe is for moms who do not know how to cook baby's curd cheese at home (as a complementary food).

Tender cottage cheese from store-bought milk

I think all of you have faced the problem when you buy cottage cheese in the store or even at the market and it is not of the quality you want. Today I want to offer you a recipe for making cottage cheese on your own at home. And once you get used to it, you can make curd of any acidity you want and of any softness.

I looked through all the recipes, but I couldn't find this. The same ingredients, but the cottage cheese, cooked in different ways, and the taste and texture is very different! Here is a recipe. The cottage cheese is soft and crumbly.

Ricotta Cheese is similar to cottage cheese, but smoother and not at all sour, rather unleavened; it is a Fresh Cheese. Ricotta is Italian for cottage cheese, and means "overcooked" ("re-cooked"). It's very easy to make at home. Here we go!!!

There's bound to be some cheesecake on the Easter table. I suggest a simple, ascetic recipe that can be topped with any additives you like.

I've never had "Mascarpone", So I can't say how close to the original it is. I've made one version with homemade sour cream before. It turned out pretty good, but then again, I had nothing to compare it with. And now I found this way to make this cheese, so I thought I'd give it a try and share with you!

Now there are different ways to make cottage cheese... But the way I want to tell you about is more than a hundred years old... Go to! Help yourself! P.S. Goat products have a peculiar smell and taste, which is why many people give them up, but in vain! Goat milk and its derivatives are much healthier than cow milk! Goat milk products improve the immune system and have a beneficial effect on the respiratory and digestive organs, and in general on the entire body. The curd from goat milk does not cause allergic reactions and is easier to digest.

This recipe is for those who have decided to start seriously or are already making cheese at home. Since you will need a mesophilic-thermophilic starter and a jeweler's scale. I make my cottage cheese with whole, non-sour milk. It's tender and fatty. It can be eaten without sour cream, with sugar or just plain. It is incredibly healthy and really natural.