Ree-donk-u-less. Yes, I am all getting down with my bad self for having made fresh cottage cheese this morning. This is what happens when I’ve got too much free time. I have made ricotta in the past with this recipe from 101cookbooks.com and it is also very good and very easy, but the cottage cheese I just made may trump the ricotta recipe.
I used this recipe from Alton Brown (Good Eats) and followed it mostly to the letter. As you can see from the picture above, this isn’t the large-curd stuff you are used to buying at the store, and that is because this cheese is made without rennet, which helps the larger curds form. To make the cheese, it helps if you have one of those really heavy Le Creuset type pots to work in (both for the cottage cheese and the ricotta recipe). Also, having tea towels or cheese-cloth is a must. The thing I like about this recipe is that you use skim milk, but the end product, even before you add a little half ‘n half is just delicious and doesn’t taste low fat at all. The only bit of advice other than the pot and cloth is to slowly add the salt and definitely use kosher or large grain sea salt. You should add a good pinch, stir, and taste before adding more.
I ate my finished product with a bunch of fresh blackberries and it was a bit of heaven. Here are some other ideas for serving this cottage cheese:
– With honey, pomegranate seeds and crushed pistachios
– Any number of fresh fruit combos + some toasted almonds
– As ravioli filling – add spinach or fresh herbs
– As a bruschetta topping – add herbs, top with sauteed mushrooms, top with roasted tomatoes, etc