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Make Your Own Cottage Cheese

Course Pantry Basic
Cuisine British
Cook Time 10 minutes
Servings 2 Cups

Equipment

  • 1 digitial thermoneter

Ingredients

  • 2 cups whole milk regular pasteurized*
  • 1.5 tsp. white vinegar
  • 2 tbsp. water
  • 1 Pinch of salt
  • 1 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