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Dry Cottage Cheese

Here is a Simple Process of Making Dry Cottage Cheese at Home

Cheese which is made without adding cream or milk to it after the curdling process is known as dry cheese. In this article we are going to discuss all about dry cottage cheese and how you can make it at home.
Rimlee Bhuyan
Last Updated: Sep 25, 2017
Cottage cheese is a kind of cheese that is used extensively for making a variety of desserts as well as many appetizers like cheese blintzes, cheese dips, bilinis and cottage cheese pancakes. There are many different types of cheese, some of which can be had as it is while others can be used for preparing many savory as well as dessert recipes. With so many uses for dry cottage cheese, it is surprisingly hard to find this particular cheese in supermarkets or delis.
Your best bet would be to scour the local farmer's market or a special Polish delicatessen. It is just like normal cottage cheese that is made by curdling cow's or goat's milk. But unlike normal cottage cheese where milk or cream is added to the cheese after curdling it, in dry cottage cheese, no milk or cream is added. This gives it a very dry and crumbly texture and is therefore great for using as stuffing for pies and for making cheesecakes and dips.
How to Make Dry Cottage Cheese at Home
Since it is quite difficult to find dry cottage cheese in the market, one very good option is to make it at home. If you want to know how to make cottage cheese, it is a very easy and simple process. To make this cheese, you will need about a gallon of skimmed or whole milk, about a cup of white vinegar, 2 teaspoon of kosher salt and a cheesecloth.
  • First heat the milk in a medium-sized saucepan and bring it to a boil.
  • Once the milk comes to a boil, reduce the heat and pour in the cup of vinegar into the boiled milk slowly, stirring the milk with a ladle.
  • After about 2 - 3 minutes, you will see that the milk is curdling. Switch off the flame and cover the curdled milk with a lid and leave it undisturbed for about half an hour.
  • Place a cheesecloth over a colander and then gently tip in the curdled milk over the cheesecloth.
  • When all the water and whey from the curdled milk has drained out, gather the four edges of the cheesecloth and then rinse the cheese under running water, until it has cooled.
  • Rinsing the cheese with water is very important as it not only cools down the cheese, but also removes any trace of vinegar which will make the cheese taste sour.
  • Once you have rinsed out the cheese completely, just press the cheesecloth around the cheese until all the water has been squeezed out.
  • Add 2 teaspoons of kosher salt to the cheese mixture and stir with a ladle to combine.
  • Wrap the cheesecloth tightly around the cheese and then place a heavy object over the cheese to remove any moisture.
  • Leave the cheese undisturbed for about an hour and you will have dry cottage cheese curds that is ready to eat.
If you don't have time to make it at home and your recipe calls for it, then ricotta cheese is one of the best substitute. Cottage cheese is high in nutrients and there are numerous health benefits of making cottage cheese a part of your healthy diet. Dry cottage cheese is a very versatile cheese and it can be used for making a number of sweet and savory dishes. One of the most divine desserts which is cottage cheese cheesecake, is incomplete without this cheese.