Coconut Milk Cottage Cheese

By Kathy C.

Matthew McCarry has written 212 post in this blog.
Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here. An Unusual Technique for Dairy Free Cottage Cheese:
"Recently, I was experimenting with my Dairy and Egg Free Strawberry Mousse recipe. I thickened coconut milk with gelatin, omitted the sweetener and strawberry pureé, and let it set. I wondered if I could achieve a fluffier texture by whipping the coconut “jello” with beaters instead of blending it in a food processor. After 20 seconds of blending, I discovered the mixture looked just like cottage cheese. I topped the mixture with thawed blueberries from my freezer and a drizzle of honey. It tasted creamy, luscious, and rich. The gelatin lends protein and the coconut milk packs healthy fats for a satisfying meal. This faux-cottage cheese is best enjoyed with your choice of toppings–it doesn’t work well in baking/cooking recipes calling for traditional cottage cheese."

Ingredients

• 2 cups additive free coconut milk
• 4 tsp. gelatin, preferably from pastured animals such as this one
• pinch of sea salt
• Fruit and honey, optional, for serving

Preparation

Step 1

In a small bowl, sprinkle the gelatin over 1/4 cup of the coconut milk.
In a small saucepan, bring the remaining coconut milk to a simmer.
Whisk in the softened gelatin mixture and whisk vigorously until dissolved.
Pour into a bowl and refrigerate until set, at least 5 hours.
Using a handheld mixer or standing mixer, blend on medium speed for 20-30 seconds until the texture resembles cottage cheese.
Add a pinch of salt and any desired toppings.
Enjoy! Makes about 2 cups