Cottage cheese (hung yogurt)
Thick, creamy strained yogurt from home-made curd
This is home-made yogurt hung in muslin until all the whey drips away, leaving a thick, spreadable cheese a little like labneh. Use it for dips, sandwich spreads, shrikhand and cheesecakes. Pressing it through a sieve before you use it makes it silky-smooth.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/3 doneStep 1: Make yogurt from 4 ¼ cups milk and 2 tsp plain yogurt as in the home-made yogurt recipe: boil the milk, cool it until lukewarm, stir in the yogurt, cover and leave somewhere warm until set, 8–10 hours.
600 minStep 2: Tip the set yogurt into a piece of muslin, tie the corners together and hang it over a bowl so the water drains out. Leave it for about 4 hours, or overnight in the fridge for a firmer cheese.
240 minStep 3: Press the cottage cheese through a sieve with the back of a spoon before using, so it's completely smooth. Keep it covered in the fridge for up to 4 days.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 8 g
- Carbs
- 7 g
- Fat
- 9 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does cottage cheese (hung yogurt) take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
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