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Making Cottage Cheese from Sour Milk
Making cottage cheese from sour milk is a great way to reduce waste, save money, and get some extra protein in your diet. Are you tired of dumping sour milk down the drain? Years ago I learned that there are uses for milk that’s past its prime. I’ve used sour milk in place of buttermilk or regular milk in recipes, but it’s nice to have another option.
I had read somewhere that you can make cottage cheese from sour milk, and being rather frugal, that sounded like a great idea. I used to buy 2 or 3 gallons of raw milk from a farmer each week, but I didn’t always use it up fast enough. Recently, I’ve found milk at the store marked down for quick sale. I buy several gallons and use it for frugal yogurt, cheese, and baking. Sometimes I don’t use it fast enough and I have sour milk for cottage cheese.
Sometimes You Have to Experiment
I have found several sites online that gave instructions for making cottage cheese from sour milk. The only problem is that each site gave different instructions and they didn’t say how sour your milk can be and still be usable for cottage cheese. I’ve found that it can be curdled, but if it is really horrible smelling…I dump it.
One site listed an old fashioned recipe for cottage cheese using ‘thick sour milk.’ (Note: I can’t find this link online anymore…sorry!) Perfect! I decided to go with my gut instinct and kinda wing it on the recipe. It turned out really good and I will be making it again! Here’s the recipe…
To read the rest of the article and get the recipe, visit The Self Sufficient HomeAcre
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