Preparation info
  • Makes about

    1 pound

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Unlike most other fresh cheeses—cottage and cream cheese, for example—the curd of this bland, light cheese is formed by the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short.

If you haven’t used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You’ll find it is a bit creamier than most cotta