Easy Homemade Cottage Cheese
Equipment
- Measuring cups and spoons
- Slotted spoon
- Large pot
- Cheesecloth (or clean kitchen towel)
- Colander
- Medium Bowl
Ingredients
- ¾ cup white vinegar
- 1 teaspoon salt
- 1 gallon whole milk NOT ultra-high temperature
- 3 tbsp heavy cream optional
Instructions
- Pour milk into a large, heavy-bottomed pot.
- Heat the milk slowly to 190°F/88°C, stirring regularly to avoid burning at the bottom of the pot.
- Remove the pot from heat and pour in vinegar, stirring a few times.
- Cover the pot and let it rest for 30 minutes.
- Meanwhile, prepare a colander by lining it with a clean piece of doubled cheesecloth or a tea towel.
- Place the colander over another bowl to catch the liquid (whey) that drips out.
- Spoon the solids from the pot into the lined colander and let it drain for 30 minutes.
- Gather the ends of the cloth tightly together, forming a cloth-wrapped ball of cheese.
- Run cold water over the cheese ball, kneading and squeezing it until it cools down completely.
- Dump the cheese out of the cloth into a bowl and break it into small curds using a spoon.
- Stir in salt to taste.
- For creamy cottage cheese, add heavy cream 2 tablespoons at a time until reaching the desired consistency.
- Check the taste and add more salt if needed.
Notes
Optionally, stir in flavorings according to your preference. Enjoy your homemade cottage cheese!