If you’re looking for a deliciously simple way to add some protein to your breakfast routine, this Savory Cottage Cheese Bread with Eggs is a must-try. It’s a hearty, wholesome blend of creamy cottage cheese, eggs, and a hint of herbs baked into a satisfying loaf. Perfect for a leisurely weekend brunch or an easy weekday breakfast, this recipe will quickly become a favorite. Grab your ingredients and let’s get started!
Steps
- Begin by pouring the milk into a large pot and heating it over medium heat. Stir frequently to avoid scorching the bottom and ensure even heat distribution. Gradually heat until it starts to simmer or reaches 185°F, making sure it becomes frothy without boiling.
- Once the milk is heated, add vinegar and salt, stirring gently. Remove the pot from the heat and let it rest for 45 minutes, during which you’ll notice the milk beginning to curdle.
- After allowing it to sit, strain the curds using a cheesecloth or tea towel placed over a large bowl to collect the whey. Transfer the strained curds into a bowl, cover, and refrigerate for about 2 hours, keeping the whey for future use.
- Once chilled, gently break up the curds and combine them with ¼ cup of heavy cream. For a smoother consistency and smaller curds, break them up further, and for extra creaminess, mix in an additional ¼ cup of cream. Serve the cottage cheese cold.
Ingredients
- 6 cups whole milk
- ? cup white vinegar
- 1 teaspoon salt
- ¼ to ½ cup heavy cream
Nutritional Values
Calories: 1096kcal | Carbohydrates: 72g | Protein: 48g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 244mg | Sodium: 2900mg | Potassium: 2256mg | Sugar: 72g | Vitamin A: 3248IU | Vitamin C: 0.4mg | Calcium: 1848mg | Iron: 0.12mg
FAQ
- Is homemade cottage cheese worth the effort?
- While you can be the judge, many find the fresh and tasty result worth it. The process isn’t labor-intensive, and it’s an excellent way to use up surplus milk or milk that is nearing its expiration.
- How much cottage cheese can I make from a gallon of milk?
- Typically, one gallon of milk will produce around 3 cups of cottage cheese.
- What ingredients are essential for making cottage cheese?
- The primary ingredient is cow’s milk, which can be of various fat contents depending on your preference.
- How does cottage cheese differ from ricotta?
- Ricotta is usually made from whey, resulting in a soft yet slightly grainy texture with tiny curds. In contrast, cottage cheese is made from milk and has larger, more distinct curds and a looser texture.
- Can I freeze cottage cheese for later use?
- Freezing cottage cheese is not recommended as it tends to develop an unpleasant, gritty texture after being frozen. It’s best stored in the refrigerator for up to a week.
Tips
- Heat Milk Gradually: To ensure strong curds, heat the milk slowly and avoid boiling it. Bringing it to a simmer or 185 degrees Fahrenheit is ideal.
- Avoid Ultra-Heat Processed Milk: Use regular pasteurized milk instead of ultra-heat pasteurized milk, as the latter can prevent proper curd formation.
- Rinse Curds for Less Sourness: After straining the curds, you can rinse them gently with cold water to reduce sourness before mixing with cream.
- Efficient Straining: Ensure you strain the curds well to achieve firm curds. Squeezing the cottage cheese inside cheesecloth or a tea towel can help remove additional liquid.
Equipment
- Food thermometer
- Cheesecloth, tea towel, or yogurt strainer
