Making Cottage Cheese

You are not going to believe how easy it is to make cottage cheese, unless you've already tried it before. I continue to be amazed at the wonders of powdered milk and the things you can make from it. The Wycliffe cookbook (my respect for which is growing all the time) told me I could make cottage cheese from powdered milk, and since I haven't made a lasagna since getting to Africa, I decided it was time to try (note: I have made lasagna without cottage cheese before, but it is not the same).

John, my usual designated stirrer, whisked together the powdered milk and water. I brought it to simmering on the stovetop, then added a little bit of vinegar and stirred. I was so amazed when the milk suddenly transformed into chunks of cottage cheese! The recipe said it would work like that, but still, I was so surprised at how well it worked.


I finished it off by pouring it over a tea towel to drain it, and then stirring in a little yogurt and salt to make it creamy. It looks and tastes just like cottage cheese should. Maybe even a little better!

I guess if you can just buy cottage cheese at the store, there may be no reason to go to this trouble. But in case you are ever stuck at home during a blizzard, and have all the ingredients for lasagna other than cottage cheese (and if you have some powdered milk on hand), then you can look up this recipe and can still make lasagna without having to leave your house.


Here is the recipe...

Cottage Cheese (yields 2 cups)

Ingredients:
~ 3 cups milk powder
~ 6 cups water
~ vinegar (or lemon or lime juice)
~ salt (optional)
~ yogurt (optional)

Instructions: Whisk together milk powder and water and bring to a simmer. Pour in a little bit of vinegar and stir; the milk should curdle. Remove from heat. Pour the cottage cheese over a colander lined with a tea towel or cheese cloth, and drain. Stir a little yogurt and salt into the cottage cheese to reach desired consistency.