This Cheat’s Cottage Cheese recipe was created to complement some of the recipes in our Dinners 4 cookbook.
Since cottage cheese seems to feature in so many viral recipes, buying cottage cheese at the supermarket can sometimes be tricky! Now I’m not the biggest fan of cottage cheese, but I have to say… this is the NICEST cottage cheese I’ve ever eaten. It is seriously good!
We wanted to make sure that you didn’t miss out on making some of the Dinners 4 recipes, so we put together this easy homemade Thermomix recipe to make-your-own cottage cheese.
You can use this Cheat’s Cottage Cheese in the following recipes:
- THMD4: Lazy Chicken Lasagna
- THMD4: Jalapeño Ranch Chicken Salad
- THMD4: Beef Taco Bowl with Avocado Salsa
- THMD4: Mexican Lasagna Stack
- THMD4: Spinach & Ricotta Pasta Bake
- Hot Honey Beef & Sweet Potato Protein Bowl – free recipe
The best part is, that you can also make your own Paneer at home using this recipe. It just requires some additional straining and pressing to remove the whey.
You can make Paneer to use in the Palak Paneer recipe in Dinners 4. You will need to make a double batch.
Cheats Cottage Cheese
Equipment
- sieve
- muslin cloth, nut milk bag or clean tea towel
Ingredients
- 1000 g milk - (lactose-free if required)
- 30 g lemon juice or white vinegar
- ¼- ½ tsp salt
- 2-4 Tbsp cream
Instructions
- Heat milk for 10 min/90°C/speed 4/MC on. (If making paneer, double the recipe and heat for 15 min to achieve enough for the palak paneer)
- Add lemon juice, stir for 20 sec/slowest speed/MC on. Allow to sit for 3 min to fully separate in to curds and whey.
- Strain through a sieve lined with muslin cloth or clean tea towel. This will only take minutes and will depend on what you are using to strain it with and your curds mixture.
To Make Cottage Cheese
- Remove the curds to a bowl and stir through salt and cream until desired texture is reached.
To Make Paneer
- You want the curds quite dry, more than cottage cheese. Really strain well. You don't stir through the cream and salt for paneer.
- Rinse under cold water for 5-10 sec to remove the lemon/vinegar taste. Squeeze hard and twist the cloth to remove as much moisture as possible.
- Shape and press into a block. Place on a plate, wrap tight and put something heavy on top to press additional moisture out. Set for 30-60 min for soft paneer, 1-3 hr for firm sliceable paneer.
- Chill for best results. Pop in the fridge for 1-2 hr before cutting.
Notes
- Keeps 3–4 days in fridge (airtight container)
- Best fresh — texture is peak day 1–2
- Chunky: drain less, don’t over-stir
- Creamy (store-style): add more cream/milk
- Dry (for baking): drain longer