Homemade Cheese Nutrition?

LaSirena29

I decided to make my own farmers cheese (like paneer, but looser curd, more the consistancy of cottage cheese). I did it partially because I like to try making new things and partially because of the ridiculous amount of sodium in store bought cottage cheese. It was really easy to to, just 2 ingredients, a gallon of skim milk & a little white vinegar made about 1.25 pounds of cheese.

The vinegar makes the heated milk seperate into curds & whey. The whey is discarded (next time I'll probably keep it to try & make real ricotta). I've done some searching online, but I can't figure out how to calculate the nutritional data for it. Any suggestions?

For anyone interested trying, it was really easy and tastes amazing. I mixed half of it with some chives & garlic to use with veggies. I saved the other half to mix with fruit & a little agave or maple syrup for a sweet treet. This is the recipe I used:

http://www.savvyhousekeeping.com/how-to-make-cottage-cheese/

lalilalu

My guess would be that the bulk of the calories would be retained in the curds, so you should probably make a recipe and basically just count the milk calories and then whatever you add.

It's delicious stuff though isn't it..... I've also made my own Labne, yoghurt cheese, and it tastes just like store bought cream cheese.... Just much less processed.

rileysowner

That looks interesting. Since I don't like the high sodium content in Cottage Cheese from the store, this looks like an interesting alternative.

rileysowner

Looking at the recipe you could figure out a reasonable ball park for the calories by measuring the liquid whey that drains off before rinsing, then using the nutritional information for whey based on the amount that came out, subtract that from the milk calories and you should have a pretty close number calorie wise. No idea on the macro nutrients though.

Whey nutrition-- http://www.thecaloriecounter.com/Foods/100/1112/Food.aspx