Pot cheese is very east to make and is a consistency between cottage cheese and the firmer farmer’s cheese. You only need 3 ingredients and a little time. This can be stored up to four days so you can make it in advance.
Homemade Pot CheeseCourse: Side Dishes, AppetizersCuisine: Eastern European, Coal RegionDifficulty: Easy
Pot cheese is very east to make and is a consistency between cottage cheese and the firmer farmer’s cheese.
6 cups of whole milk
2 cups of full fat sour cream
1/2 teaspoon of salt
- Combine the milk and sour cream in a heavy bottomed saucepan set over medium-high heat. Cook stirring occasionally to prevent scorching. The milk will begin separating into curds. Add the salt and continue stirring for 30 seconds longer.
- When the curds are separated, turn off the heat. Cover the pot with a towel and let it set for two hours.
- Using a knife, run it back and forth across the pot in both directions to lightly break up the curds into smaller pieces.
- Using a slotted spoon, gently transfer the curds from the pan to a large colander lined with 3 layers of cheesecloth.
- Bring up the edges of the cheesecloth, squeeze lightly, then fasten or tie the ends together forming a pouch. Leave the pouch in the colander and set the colander over a bowl and let the whey drain off for 30 minutes. You can adjust this time to get the cheese to your desired consistency. Drain longer for a firmer cheese and less for a looser cheese.
- Transfer to a clean container and use immediately or place in the refrigerator.
- Pot cheese will keep up to four days in the refrigerator.