No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Cottage Cheese

Danielle Dolinsky, MSLO ad sales coordinator, shares her family recipe for this dairy staple, which is used in her Ukrainian Cheese Blintzes recipe.

  • yield: Makes about 6 cups

advertisement

advertisement

Ingredients

  • 8 cups 2 percent milk, preferably organic
  • 4 cups plain yogurt, preferably organic
  • Juice of 1/2 lemon

Directions

  1. Step 1

    Place milk in large saucepan and stir in yogurt and lemon juice; cover and let stand at room temperature for 3 days. Mixture should be solid.

  2. Step 2

    Place saucepan of solid milk mixture over medium-low heat and cook for 20 minutes. Line a large bowl with cheesecloth and pour milk mixture into prepared bowl. Lift cheesecloth to drain.

  3. Step 3

    Tie filled cheesecloth around kitchen faucet and let mixture continue to drain overnight. Keep cottage cheese refrigerated in an airtight container until ready to use, up to 3 days.

Source
The Martha Stewart Show, Episode 7032

Related Topics

advertisement

advertisement