Content

• Ingredients
• Method One: With Rennet
• Method Two: With Vinegar
• Method Three: With Lemon Juice
• To step
• Method 1 of 3: With rennet
• Method 2 of 3: With vinegar
• Method 3 of 3: With lemon juice
• Tips
• Necessities

Hüttenkäse - also called cottage cheese - is delicious as a light breakfast, or as a lunch with fruit or a salad. It is easy to make at home, so there is no need to go to the store for it. Learn how to make cottage cheese with rennet, vinegar, or lemon juice.

Ingredients

Method One: With Rennet

• 1 liter of whole milk
• 4 drops of liquid rennet
• 1/2 teaspoon of salt
• 6 tablespoons of (whipped) cream

Method Two: With Vinegar

• 4 liters of pasteurized skimmed milk
• 3/4 cup of vinegar
• 1/2 teaspoon of salt
• 1/2 cup (whipped) cream

Method Three: With Lemon Juice

• 1 liter of whole milk
• 1/2 citric acid or lemon juice
• 1/2 teaspoon of salt
• 6 6 tablespoons of (whipped) cream

To step

Method 1 of 3: With rennet

1. Heat the milk. Pour the milk into a small saucepan and place over medium heat. Heat the milk slowly, to 29º Celsius. Use a sugar thermometer to keep an eye on the temperature. Turn off the heat when the milk is warm enough.
2. Cut the mixture. Remove the tea towel and use to cut the mixture into pieces and break up the curds. Cut one direction several times, then cut the opposite direction.
3. Drain the curds. Place a cheesecloth or a fine strainer over a bowl. Drain the curds and whey into the cheesecloth to allow the whey to drain from the curds. Hold the cheesecloth curds over the bowl, and cover them loosely with plastic wrap. Place the curds in the refrigerator so that the whey can drain from the curds for a few more hours. Give it a stir every now and then to speed up this process.
4. Serve the cottage cheese. Place the curds in a clean bowl and add the (whipped) cream. Add more salt to taste.

Method 2 of 3: With vinegar

1. Drain the curds so that the whey can flow out. Pour the mixture into a colander that you covered with a cheesecloth or thin tea towel. Let the whey drain for about five minutes.
2. Finish the cottage cheese. Place the curds in a bowl. Add the salt and the (whipped) cream. Keep the cheese in the fridge or serve it right away.

Method 3 of 3: With lemon juice

1. Let the mixture rest. Cover the saucepan with a kitchen towel and let the curds separate from the whey for one hour.
2. Drain the curds and whey. Place a cheesecloth over a bowl and pour in the curds and whey. Let the curds drain for about five minutes.
3. Rinse the curds. Grab the ends of the cheesecloth and hold it under running cold water to rinse the curds. Do this until they are completely cool, then squeeze the cloth to dry the curds as best as possible.
4. Finish the cottage cheese. Put the curds in a bowl and add the salt and the (whipped) cream.

Tips

• • Use a knife to cut the curds into small pieces; or keep them big.

Necessities

• A saucepan
• A whisk or a spoon
• A thermometer
• A measuring cup
• A cheesecloth