Own made cottage cheese, Panir and yogurt cheese..easy ideas and recipes

These are some very simple ideas and recipes that can save you lots of money, or make FRESH ingredients ready in a snap.
For any of these recipes, after draining add any fresh chopped herbs and seeds. 
DO NOT ADD ANY PRE-GROUIND SPICES


own made fat free cottage cheese

2 quarts skimmed milk
2tbsp fresh lemon juice
1/2 tsp sea salt (optional)

Bring milk to boil and then add the lemon juice.
When curds begin to form, remove from heat.
Set aside for 10-15 mins.
Pour into a muslin lined strainer.
This will keep for 4-5 days in fridge.
Use the runoff whey as you would buttermilk ( pancakes, scones etc)



PANIR..THIS IS STRAINED AND COMPRESSED COTTAGE CHEESE

3 QUARTS WHOLE MILK
4 TBSP FRESH LEMON JUICE

Bring the milk to a boil and add the lemon juice, stir well then cover.
Wait 3 mins to check if curds are forming.
Remove from heat and allow to stand,covered for 10-15 mins.
Spoon the curds into a muslin lined strainer or colander.
Fold over the cloth and put a small plate over the top and top with with a 1 pound can of cooked beans.
Set aside and allow to drain and compress for 1 1/2 to 2 hours.
Turn the cheese out onto a  plate and store in the cloth..keep in the fridge until using.

Yogurt cheese..this is slightly more drained Greek Style yogurt and also known as Lebne

2 quarts plain live yogurt

Pour into a muslin lined strainer and allow to drain overnight ( 8 hours)
Remove and store in air tight container in fridge.

this is a great lactose-free substitute for cream cheese in any recipe.