Wednesday, September 19, 2012

Buttermilk & Cottage Cheese

I owe a few people recipes. Quite a few actually. And most people, especially my friends will not buy my excuse of being busy. So here’s a couple of basic recipes to pacify them while I attempt to find time to sit down and write the rest of the more complicated ones.

p/s: this post is dedicated to a friend whom I once shared a joke about laban or buttermilk with. Here's to never spilling laban again.


250ml fresh milk (UHT works too, but don't use lowfat, you won’t get it right, believe me I tried)
1 tablespoon white distilled vinegar

  • Add vinegar to the milk, stir well. 
  • Leave about 10 minutes, the buttermilk will thicken slightly.
  • It’s ready for use now.

Cottage Cheese 

1 liter of milk
2 tablespoons of lemon juice /white distilled vinegar
Salt to taste

  • Heat milk in a pan until hot but not boiling, stirring to make sure it doesn’t burn.
  • Cool the milk for a few minutes then add the lemon juice/vinegar.
  • Stir & let the milk separate into curd and whey. Whey is the watery liquid while the curd is the milk solid that has reacted to the heat & acid.
  • Line colander with cheese cloth/muslin, strain when cheese has cooled to room temperature, saving the whey if you are using it for your baking, otherwise just discard.
  • Squeeze out as much as the whey as possible from the cheese while it’s still in the cheesecloth and rinse under running water for a couple of minutes.
  • Salt the curd to taste. Voila! You have your home-made cottage cheese that’s almost always taste better than the store bought ones.
  • For richer and creamy cottage cheese, add cream to the cheese, you’ll get taste and texture similar to ricotta cheese.
  • You can further flavor the cottage cheese with freshly cracked pepper, chives or any other herbs or spices.
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