Make Your Own Cottage Cheese
Servings 2 Cups
Equipment
- 1 digitial thermometer
Ingredients
- 4 cups milk (homo, 2%, 1%, skim) regular pasteurized*
- 1 tbsp. white vinegar
- 1/4 cup water
- 1/2 tsp. of salt
- 2 tbsp. heavy cream optional
Instructions
- Heat milk to 86°F, stirring often (takes about 10 minutes). Dissolve vinegar in 2 tablespoons cold water, stir it into the milk slowly, wait 5 minutes. The milk separates into white curds and yellowish whey.
- Use a long knife to cut the curds into small pieces (about half an inch). Heat to 104°F over 5 minutes, stirring gently. Hold at 104°F for 5 minutes.
- Drain through cheesecloth. Pour the warm liquid (whey) back over the curds to rinse. Drain again. Transfer to a bowl, add salt and cream. Stir. Taste it. Add more salt if needed.
Notes
*Use regular pasteurized milk, not ultra-pasteurized (ultra-pasteurization damages the protein and the curds won't form). That's the plain milk in your fridge.
Use the type of milk you have. The less fat the more cream you may wish to add at the end.