Archive for category Recipes
Recipe – Home Made Cottage Cheese
Posted by bradinator in Nutrition, Recipes on June 25, 2009
Since being told this recipe by a friend, I have practically stopped buying my store brand cottage cheese and instead purchase the milk needed to create my own. It tends to come out a little more like pannier then cottage cheese in consistency, but I think that is because I do not boil it long enough. the major advantage of doing it this way is that this home made stuff has no sodium, where store bought tends to have about 2000mg per cup.
Ingredients:
2L Milk (Any percentage will work, I usually use 2% or Whole)
Vinegar (maybe half a cup)
Directions:
1) In a very large pot, fill the bottom with about an inch of water and bring it to a slow boil. This will help prevent the milk from burning to the bottom.
2) Add the milk to the pot. Bring the milk to a boil (approx 95-100c) while stirring. From my experience, bringing to around 98C over a long period of time yields the most cottage cheese.
3) Allow to slow boil for about 2-3 minutes. Add the vinegar and begin stirring. The milk will separate and become curds (cottage cheese) and whey (vile yellow liquid).
4) Using a sieve or cheese cloth, drain the curds and whey. Rinse the curds in cold water until cool.
And thats is. Your done! If you can getting the timing and temperatures right, I think you can get a 50/50 split of curds and whey. Usually I end up with around a 25/75 split, wasting alot of the milk. Still the overall cost is less then a tub of cottage cheese and in my opinion much tastier.
Recipe – Banana Shanny Pancakes
Posted by bradinator in Nutrition, Recipes on June 17, 2009
This is probably one of my favorite recipes and definitely my favorite breakfast. I developed this recipe with the help of my friend, who told me to use bananas for better consistency.
Ingredients -
1 banana
1/2 cup of dry oatmeal
1/2 cup of egg whites
1 egg
Optional: 1/4 cup of cottage cheese (adds consistency and slightly more creamy texture)
Directions:
1) Through all of the above ingredients into a blender and blend until it has the consistency of pancake mix
2) In a heated (med to med-high) skillet, spray lightly with cooking spray
3) Pour batter onto the skillet evenly and cook until the underside is brown and solid enough to flip with a spatula.
4) Flip and brown the other side to your liking.
5) Once done remove from the pan, sprinkle some cinnamon and enjoy. Maple syrup goes nicely with it as well though I find it far to sweet with the banana already in it.
Nutritional Info:
Protien: 35 grams (40 with cottage cheese)
Carbs: 65 grams (67 with cottage cheese)
Fat: 5 grams (7 with cottage cheese)
Calories: 450 kcal
Home Made Cottage Cheese
Posted by bradinator in Experiments, Nutrition, Recipes on January 27, 2009
Never again will I buy a $6 tub of the sodium loaded cottage cheese from the super market. Not since I have learned how to make my own. And its so easy its a wonder I never did it before.
I eat cottage cheese like its going out of style, usually twice a day. It is probably the most expensive regular item on my grocery list. But for almost half the cost — About $4 for a 4L of 2% milk I am able to create anywhere between 1L-2L of fresh cottage cheese.
How does one do this? Just follow these super easy steps:
1) Turn the stove to medium heat
2) In a large pot, bring 2-4L of milk to a boil. It is very important you bring it to a boil slowly. I have found the slower I bring the milk up to temperature, the more curds I get.
3) Just as the milk begins to boil (before it froths up and explodes everywhere), add about 1/4 to 1/2 cup of vinegar to it. I have not figured the exact amount yet, so I just keep adding milk until it begins curdling.
4) Stir slowly, watching the milk transform into a yellowish liquid (whey) and white clumps (curds aka: cottage cheese). It takes about 5-10 minutes until the curdling finishes.
5) Seperate your curds in whey with cheese cloth or a strainer. Rinse them with cold water and put them into containers for storage
This cottage cheese keeps for about 3-5 days. It has little in the way of taste, so I like adding a bit of salt to enhance the flavour. I hate wasting the liquid whey so on the advice of my friend I began freezing it for other uses including adding to my morning oatmeal and using it instead of milk for protien shakes.