Inner Vitality Cultured Cottage Cheese
This homemade cultured cottage cheese is creamy, tangy, high-protein, and made with live Inner Soil probiotics for a gut-friendly upgrade. Instead of using a heavy store-bought dressing loaded with fillers, fresh cottage cheese curds are folded with a lightly cultured probiotic cream for better flavor, better texture, and a cleaner ingredient list.
It can be made rich with heavy cream or lightened up with low-fat milk or Greek yogurt for a lower-fat version. Either way, this is a simple homemade cottage cheese recipe that tastes fresh, keeps the carbs reasonable, and gives you a much better option than most tubs from the grocery store.
Inner Vitality Cultured Cottage Cheese
Ingredients
- 1/2 gallon whole milk, preferably not ultra-pasteurized
- 1/3 cup white vinegar
- 1/2 to 1 teaspoon salt
- 1 cup heavy cream
- 1 to 2 capsules Inner Soil Advanced Probiotic
- 2 teaspoons inulin
- Pinch of salt
Instructions
- Add the cream a bowl. Stir in the Inner Soil capsules and inulin.
- Culture at 98 to 100°F for 24 hours in Yogurt Maker, until slightly thickened. Refrigerate until cold. Overnight is best.
- Pour the milk into a pot and warm it gently to 120°F, stirring occasionally.
- Turn off the heat. Stir in the vinegar for about 30 seconds, then let it sit undisturbed for 10 to 15 minutes.
- Line a strainer with cheesecloth or a clean thin towel and drain the curds. Leve until Desired consistency or strain overnight in Yogurt Strainer
- Rinse the curds gently with cold water if you want a milder, more traditional cottage cheese flavor. Drain well.
- Put the drained curds in a bowl. Stir in salt, then fold in enough of the chilled Inner Soil cultured cream to make it creamy.
- Start with about 1/2 cup cultured cream, then add more if you want it looser.