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L. Reuteri Cottage Cheese

L. reuteri yogurt is my new love and I have so much fun finding recipes to use it in. I wasn't sure it would make cottage cheese, but it does and boy is it good. You can even use a batch of L reuteri that has separated into whey and curds, just as long as it tastes good it should work great.
You'll get tons of this probiotic strain that does so many wonderful things, like helping you sleep like never before. One of the most interesting benefits of L. reuteri is its ability to release the hormone oxytocin from the human brain. It also improves skin, muscle growth, bone density, slenderness, and Increased Insulin sensitivity. It helps with things like SIBO and candida and even helps you build more muscle with little or no recovery time. I've had so many emails about so many benefits it's hard to keep up. People are loving this yogurt and I'm one of them. Cottage cheese made with L. reuteri is my new favorite snack or lunch.
Servings: 4 cups

Equipment

Ingredients

  • cup L. Reuteri Yogurt that has been previously made
  • 1 gallon milk pasteurized (not ultra-pasteurized) whole milk or 2% or even raw milk will work too
  • ¼ teaspoon salt optional

Instructions

  • Place L. reuteri yogurt, and a gallon of milk in a large pot and bring it to 80°F.  Place a lid on it. Then turn off the heat and let sit for 24 hours or until you see a thick curd or a few billowy curds that form when you stir it.
  • The next day, bring the pot to 100°F ever so slowly over low heat (about a degree every minute - 15-20 minutes), stirring every few minutes to break up the curds on the bottom of the pan so they won’t burn.  You will know it’s done when the whey separates from the curd and you see soft fluffy curds floating.  The whey is a clear yellowish liquid. If you are not seeing any whey you can take it to 102-103 F° and hold it for a minute or two until you see a little whey in the mixture and clouds of white.
  • Line a strainer with butter muslin (cheesecloth). Place the strainer over a bowl. Pour the mixture from the pot into the strainer a little at a time. I did this in two batches with the mixture, each time squeezing out the liquid (see next step) and removing the curds. Then I did it again till all the liquid was removed.
  • Drain the whey by twisting the bag and the whey will drain through the cheesecloth. 
  • The finished curds may have consolidated somewhat but are easy to separate. You can now add a bit of salt to suit your preference (about ¼ - ½ teaspoon should do). This is not necessary if you want a salt-free product.
  • You can cover it with a little cream or milk and fresh fruit, nuts, granola, cinnamon, or whatever you liked. Options are endless.
  • Place in the refrigerator in a covered dish to store. This can last a few weeks and up to a month in the fridge.
    I love these vacuum seal containers from Luvele that make foods last 3-5 times longer and have a vacuum sealer. They're fabulous for food storage and especially for any cottage cheese.

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