Sous Vide Homemade Cottage Cheese
12–14 hours
Homemade cottage cheese made with starter culture using the sous vide method. From 1 liter of milk you get 180–250 g of cottage cheese — depending on the fat content of the milk and the degree of pressing. The fattier the milk, the softer and creamier the cottage cheese.
What is in it
- Milk
- Starter culture
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
