10 homemade cottage cheese recipes for those who want to get away from industrialized

Homemade curd is delicious and, unlike the industrialized ones, it does not have all the stabilizers, corn starch and preservatives in its composition. So the taste is much better and the ingredients are quality. To learn how to make it at home, see the following recipes!

1. Homemade curd cheese

Ingredients

• 400 g of mozzarella
• 2 boxes of sour cream

Preparation mode

1. In a food processor or grater, grate all the mozzarella and reserve;
2. In a pan, place the cream and the mozzarella. Turn on medium heat and stir until the mozzarella melts;
3. Then remove from the heat and transfer to a narrower refractory, according to the desired shape;
4. Leave in the fridge for 3 to 4 hours or overnight.
5. After the time, remove from the fridge and the cut is perfect!

2. Homemade cottage cheese with vinegar

Ingredients

• 1 liter of milk
• 4 tablespoons of vinegar
• 2 pinches of salt
• 2 tablespoons salted butter at room temperature
• milk to stitch

Preparation mode

1. Boil the milk in a pan, remove from the heat and, while still hot, add the vinegar;
2. Stir and let it boil. Take a sieve and pour the milk, separating the whey;
3. Squeeze with a spoon and take the most solid part to the blender, with the salt and butter;
4. Beat and add the milk to help beat and set;
5. Transfer to a glass jar and keep in the fridge!

3. Homemade cottage cheese with lemon juice

Ingredients

• 1 liter of type A or whole milk
• 4 tablespoons of lemon juice
• 2 tablespoons of butter
• salt to taste
• milk to stitch

Preparation mode

1. In a pan, put the milk and, when it boils, turn off the fire;
2. Add the lemon juice and mix well to curdle the milk;
3. Transfer to a sieve, separating the whey from the solid part and drain well;
4. In a blender, place this more solid part, the butter and salt;
5. Beat and, if necessary, add a little more milk to adjust the texture;
6. Now just put it in the fridge or serve it anyway!

4. Homemade cottage cheese with ricotta

Ingredients

• 200 ml of warm milk
• 2 tablespoons unsalted butter
• 3 slices of grated mozzarella
• salt to taste
• 250 g grated ricotta

Preparation mode

1. In a blender, place the milk, butter, mozzarella, salt and ricotta;
2. Whisk everything together until very creamy. Feel free to spice it up with grated carrots or beets;
3. If it gets a little more liquid, put it in the fridge and the texture will be perfect!

5. Seasoned homemade cottage cheese

Ingredients

Preparation mode

1. In a pan, bring the milk to boil. As soon as it boils, reserve 1 cup of milk tea;
2. Then add the vinegar little by little, stirring gently and leave for 3 to 5 minutes to rest until it curdles;
3. Pass it to a sieve and put the dough in the blender with the butter, the cup of boiled milk tea and the salt;
4. Beat well for 6 to 8 minutes. Then add the oil and herbs;
5. Beat just to mix and already transfer to the pots, keeping in the fridge.

6. Homemade coconut cream cheese

Ingredients

• 1 green coconut meat
• juice of ½ lemon
• ½ cup of olive oil
• 1 teaspoon of salt

Preparation mode

1. First, remove the flesh from the coconut, leaving only the white part and chop;
2. Transfer to a blender and beat with the lemon juice, olive oil and salt until it becomes a homogeneous paste;
3. The texture is great, and if you want the closest cheesy flavor, you can add an artificial cheese seasoning.

7. Homemade vegan yam cottage cheese

Ingredients

• 500 g of cooked yam
• 1 teaspoon of sea salt
• 2 tablespoons of olive oil
• 10 ml of lemon juice
• 1 clove of garlic

Preparation mode

1. Peel the yam and cut it into pieces. Then put it in the blender;
2. Then add the salt, olive oil, lemon juice and garlic;
3. Hit the blender for 5 minutes to activate the yam starch that guarantees the creaminess;
4. Transfer everything to a jar and store in the fridge for up to 4 days.

8. Homemade vegan cashew curd

Ingredients

• 150 g raw cashews
• 3 tablespoons of olive oil
• 1 ½ tablespoons nutritional yeast
• ½ tablespoon of lemon juice
• ¼ clove of garlic
• 7 tablespoons of hot water
• About ½ teaspoon of salt

Preparation mode

1. Soak the chestnuts in water for around 12 hours;
2. Then, drain the water and place the chestnuts in a blender with the olive oil, nutritional yeast, lemon juice, garlic, hot water and salt;
3. Beat for 2 minutes until smooth;
4. Transfer to a sterilized glass jar and you’re done!

9. Homemade vegan cassava curd

Ingredients

• ¼ cup raw cashews
• 100 g of boiled cassava
• 2/8 cup of cassava cooking water
• 1 tablespoon of olive oil
• ½ teaspoon of vinegar
• salt to taste

Preparation mode

1. Soak the cashews for about 4 hours or for a few minutes in warm water until soft;
2. Also cook the cassava until soft. Reserve the cooking water for later use;
3. With the chestnuts on point, drain the water and place the chestnuts in the blender;
4. Add ¼ cup of the hot manioc cooking water and beat until creamy;
5. Add ½ cup of mashed cassava tea, the oil, vinegar and the other ¼ cup of the cassava cooking water gradually;
6. Finish with salt to taste and it’s ready!

10. Homemade peanut milk curd

Ingredients

• 400 g raw peanuts
• 2 liters of water
• Artificial cheese essence to taste optional
• 10 tablespoons of vinegar
• 1 tablespoon melted vegan butter
• 3 tablespoons of nutritional yeast
• salt to taste
• white pepper to taste

Preparation mode

1. Leave the peanuts to soak overnight and, after that, drain the water;
2. Transfer the peanuts to the blender and add the water;
3. Beat well and strain through a sieve with a cloth. In a pan, place all the peanut milk;
4. Turn on the fire on medium to low temperature, stir so as not to burn the bottom and boil;
5. After boiling, turn off the heat and add the artificial cheese essence and vinegar. Cover the pan and wait for 4 hours for the milk to curdle;
6. Then separate the curd from the whey with a cloth and a sieve;
7. Cover with a cloth and, with a weight on top, drain for at least 4 hours for the whey to come out well;
8. Then transfer the curds to a container and add the vegan butter, nutritional yeast, salt and white pepper;
9. Stir well to get creamy and enjoy!

Homemade cottage cheese has a short shelf life, on average 5 to 7 days, if kept in the fridge. However, it is super versatile and adds creaminess to recipes, as well as being perfect to eat with homemade bread made to order!