Cottage cheese is not available in Vietnam because the extremely short shelf life of real cottage cheese makes it impossible to import it. The dairy industry in Vietnam is at a very early stage and dairy products are not part of the Vietnamese tradition and taste . But it is extremely easy to prepare your own cottage cheese. This version made with skimmed milk is very light and delicate, ideal for those who want to enjoy a fresh cheese and it is vegetarian, since the coagulating agent is of vegetal origin. Homemade cottage cheese can be prepared without thermometer or any particular equipment. All you will need is a scale and to carefully follow the recipe. On request homemade cottage cheese is available in our shops.
Ingredients (yield about 200 g):
1 l skimmed milk
6 g salt
20 g white wine vinegar
Pour the milk into a saucepan. Add salt and cook over medium heat, stirring occasionally to prevent the coagulation of the surface. When the milk reaches a boil, turn off the heat and add the vinegar. Mix for thirty seconds and then cover the pan with a lid. Let it rest for 30 minutes. Bring to a boil again the mixture, this time on high heat, stirring often. When the milk coagulates turn off the heat and cover the pan again with the lid, letting it rest for another 30 minutes. With a ladle collect the milk clots and pour into a container on which you placed gauze, a towel tightly woven or a paper filter for the coffee. Let it drain and then squeeze the filter eliminating the excess fluid. You can serve the cottage cheese in small bowls and garnish with basil or tomatoes or herbs. Cottage cheese keeps in the refrigerator for 2-3 days covered with plastic wrap. If it becomes too dry add more serum, milk or cream.
All the ingredients and finished preparation available in our shops.
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