Thursday, July 01, 2010


You know I love baking and being in the kitchen. You can assume that I love cookbooks almost as much as I love knitting books… you’d be correct in that assumption. I also love cooking websites. I have three favourites at the moment: Recipezaar, the Pioneer Woman Cooks, and it’s sister site, the Tasty Kitchen. The last one has been an interesting and inspiring find.

There’s one category that has really intrigued me… Homemade Ingredients. There, I found a recipe for this:

cooking 002 What, you ask, is that? Well, it’s cottage cheese. Yes, cottage cheese. And it’s incredibly easy to make! When I saw the recipe, I simply HAD to try it!

cooking 001 The recipe, which can be found here, uses one quart of milk, which is four cups; I halved that and used two cups of milk. Basically, all you do is add a bit of cultured buttermilk to the milk (I used 2%), allow it to sit in a warm spot until the mixture has thickened, heat it to separate the curds and whey, strain out the whey, add salt to taste and refrigerate it. That’s it!

I love cottage cheese, so I have a feeling that I’ll be making this often. I just have to keep buttermilk in the house (which I also love!).


  1. That looks great! I've made my own ricotta before (it's great that I can make it with lactose free milk). I'd totally try this if I could get lactose free buttermilk.

  2. I wonder if it would work with the lactose free milk here. The only cottage cheese I like here is not lactose free but I sometimes eat it anyway. The others are so dry.