Homemade Pot Cheese

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 Cheese

Recipe by A Coalcracker in the KitchenCourse: 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.

Ingredients

  • 6 cups of whole milk

  • 2 cups of full fat sour cream

  • 1/2 teaspoon of salt

Directions

  • 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.

Notes

  • Pot cheese will keep up to four days in the refrigerator.

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