What Is Small Curd Cottage Cheese? How Can You Make It At Home?

Cottage cheese has gained widespread popularity among fitness lovers who are keen on digestive health. Though paneer is also considered a cottage cheese, small curd cottage cheese is a different variety of fresh cheese made from curds that are relatively small in size, usually about the size of peas or smaller. 

Also Read: Is Cottage Cheese Good Or Bad? Here's What You Should Know

The process of making small curd cottage cheese involves curdling milk with an acid or a bacterial culture to form curds. These curds are then drained and sometimes rinsed to create the characteristic texture. Cottage cheese is often praised for being high in protein, low in fat (if made from skim or low-fat milk), and versatile, fitting into both sweet and savoury dishes.

Cottage cheese, especially small curd varieties, is known for its impressive nutritional content. It is a great source of high-quality protein, which is essential for muscle repair, growth, and general health. Depending on whether it's made from full-fat, low-fat, or skim milk, it can be low in calories. 200 grams of low-fat small curd cottage cheese has 180-220 kcal, 25-30 grams of protein and: 5-10 grams of fat.

Due to its high protein content and relatively low fat, cottage cheese is often recommended for athletes, bodybuilders, and anyone looking to increase their protein intake. Additionally, the calcium and phosphorus present in cottage cheese contribute to bone health.

Making cottage cheese, including the small curd variety, at home is a simple and rewarding process. Homemade cottage cheese is fresher and allows you to control the ingredients, including salt content, fat levels, and any additional flavours. If you want to make small curd cottage cheese at home, follow this recipe

Ingredients

4 cups of whole milk (you can use 2% or skim milk if you prefer lower fat)

¼ cup of white vinegar or lemon juice (this is the acid that will curdle the milk)

1 teaspoon of salt (optional, for seasoning)

2-3 tablespoons of cream or milk (optional, for a creamier texture)

Method

Begin by pouring 4 cups of milk into a large, heavy-bottomed saucepan. Heat the milk over medium heat, stirring occasionally to prevent it from sticking to the bottom or forming a skin on top. Use a kitchen thermometer to monitor the temperature. You want to heat the milk to about 185°F (85°C). This is the ideal temperature for curdling without scorching the milk.

Once the milk reaches the desired temperature, remove the saucepan from the heat. Slowly pour in the vinegar or lemon juice, stirring gently. You should see curds start to form almost immediately. The milk will separate into curds (solid) and whey (liquid).

Allow the curds to rest in the pot for about 5-10 minutes. This gives the acid time to fully curdle the milk. You’ll notice the whey turning slightly yellowish, and the curds will firm up during this time.

Line a colander with a clean cheesecloth or a fine-mesh cloth and set it over a large bowl to catch the whey. Gently pour the curds and whey into the colander. Let the curds drain for about 5 minutes, then gather the edges of the cloth and gently squeeze out any remaining whey. Be careful not to press too hard, as you want to keep some moisture in the curds to ensure the cheese remains creamy.

If you prefer a milder flavour or want to remove any excess acid from the curds, rinse them under cold water for 1-2 minutes. Rinsing also helps cool the curds quickly, which is particularly important if you’re making small curd cottage cheese. The cold water helps to stop the curds from clumping together and becoming larger.

Transfer the drained curds to a bowl. If you want your cottage cheese to be creamy, add a few tablespoons of cream or milk and gently mix it into the curds. You can also add salt at this point, adjusting the amount to your taste.