Tag Archives: cottage cheese

Zesty Cottage Cheese Pasta Sauce

First up in new ways to use your Homemade Cottage Cheese we have this nice light and zesty pasta sauce.  Chicken and bacon combine with lemon zest, peas and broad beans to give a dish that is light yet satisfyingly hearty, the perfect balance for this time of year!

Zesty Cottage Cheese Pasta Sauce

 

Serves 2

1 chicken breast, diced
125g smoked bacon lardons
1/2 cup frozen peas
1/2 cup frozen broad beans
1 clove garlic, crushed
3/4 cup of cottage cheese (approximately half my yield, this will vary!)
4 tbsp creme fraiche
zest of 1 lemon
2 cups spinach
150g wholewheat pasta
1 ball mozzarella

– Heat a small splash of oil in a large frying pan.
– Add the chicken breast and bacon lardons and cook until the chicken is browning and the bacon crispy.
– Add the peas, beans and garlic and cook until totally defrosted.
– Add the cottage cheese, the creme fraiche and the lemon.
– Season to taste with salt and pepper.
– Cook on a low heat until the cheese has melted to give a smooth sauce.
– Cook the pasta according to the packet instructions.  For the last minute throw in the spinach.
– Drain and divide between two bowls.
– Scatter with mozzarella and top with sauce.

Zesty Cottage Cheese Pasta Sauce

 

 

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Filed under Easy, Mains

Homemade Cottage Cheese and Ricotta

Guys!!!! I made CHEESES!!!!!!!!!

Ahem.

Sorry about that. I’ll try to contain my excitement.  I was so proud of myself for this one though!

I came back to my house after spending Christmas at my parents’.  I had planned to return before new year but plans changed.  I came back to discover a litre of milk about to go off… this seemed awfully wasteful!  I was racking my brain trying to come up with something to do with that much milk that would keep and remembered an ill fated attempt at making cheese previously.  It seemed like an excellent time to take another crack at it!

Turns out, making cheese is actually brilliantly simple!  You need:

~ 1 l Milk
2 1/2 tbsp Lemon Juice
1 tsp Salt

Cheese Making

Step 1: A big pan of Milk!

Cheese Making

Step 2:
Bring it to the boil. Little bubbles like lace around the edge are what you want. Remove from the heat. 

Cheese Making

Step 3: Add 2 1/2 tbsp lemon juice and 1 tsp salt. Give it a stir and let it sit for 5 minutes. The curds and whey will start to separate.

Cheese Making

Step 4: Tip it into a sieve over a large mixing bowl. Let it drain. KEEP THE LIQUID!

Cottage Cheese

Step 5: Tip your drained cheese into a container! You now have Cottage Cheese!

Cheese Making

Step 6: Tip the liquid back into the pan. Bring to ~200F/100C. The curds will start to separate again.

Cheese Making

Step 7: Tip into a reusable coffee filter/a sieve lined with cheese cloth over a bowl or jug.

Cheese Making

Step 8: Leave to drain. This may take some hours as the curd is finer so the holes are smaller.

Cheese Making

Step 9: On the top you have Ricotta!

Cheese Making

Step 10: And on the bottom you have your whey!

So, from one litre of milk you get two types of Cheese and a whole lot of Whey!  I will be sharing some recipes for what to do with your cheeses if you need some inspiration!  As for the whey, I’m told it makes an excellent addition to soups and risottos in place of stock but I haven’t tried it.  It’s an interesting cheesy kind of stock and I’m sure any cheese fanatic will go nuts for the addition of a subtle cheese flavour in other dishes.  I’m a bit picky about cheese so I confess, I’ve been giving it to Darcy to encourage him to eat his biscuits!  Two weeks of being spoiled at Granny and Grandpa’s has made him a very picky eater!

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Filed under Basic, Easy

Smoked Mackerel Pate Recipe

250g smoked mackerel
250g cottage cheese
1 small onion, finely chopped
3 tbsp butter, melted
2 tsp horseradish sauce
pinch of pepper

– Remove the skin off the fish and carefully shred the fish with your fingers, removing any bones. 
– Put all of the ingredients into a blender and thoroughly blend until completely smooth. 
– Spoon into your chosen dish(es)* and chill for a few hours.
– Serve with hot toast and butter. 

*This makes an excellent starter if spooned into individual ramekin dishes, should make 6.  Otherwise fills approx. two small pie dishes.

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Filed under Easy, Starters, Uncategorized