Low Sodium Cottage Cheese
Creamy cottage cheese with a fraction of the sodium!
Servings: 4 1/2 cup
Calories: 90kcal
Ingredients
- 1 gallon skim milk
- 3/4 cup white vinegar
- 1/8 tsp salt
- 1/2 cup half-and-half
Instructions
- Warm milk in a large saucepan over medium heat. Heat to 120 degrees F. Remove from the heat and add vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
- Pour the mixture into a colander lined with cheesecloth. Let drain for 5 minutes. Gather the edges of the cloth and rinse under cold water for 3-5 minutes, until the curd is cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze to get rid of as much liquid as possible.
- Add the salt and stir, breaking up the curd into bite-size pieces. When ready to serve, stir in the half-and-half.
Notes
Nutrition Facts (per 1/2 cup - estimated due to liquid loss): 90 calories, 2g fat, 1g saturated fat, 6mg cholesterol, 72mg sodium, 5g carbohydrate, 0g fiber, 0g added sugar, 12g protein, 113mg calcium, 132mg potassium, 163mg phosphorus, 0mg oxalate
Recipe adopted from Quick Cottage Cheese, Alton Brown.