Cottage Cheese Recipe

Preparation Steps

1. 1

   Heat the Milk

   Pour 1 gallon of milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from scorching. Heat the milk until it reaches about 190°F (88°C) or until it is steaming but not boiling.

2. 2

   Add Vinegar or Lemon Juice

   Once the milk is heated, remove the pot from the heat and slowly add 1 cup of white vinegar or lemon juice while gently stirring. You will see the curds start to form immediately as the milk begins to separate.

3. 3

   Let it Sit

   Allow the mixture to sit for about 10 minutes. This will give the curds time to form completely.

4. 4

   Strain the Curds

   After 10 minutes, line a colander with cheesecloth and place it over a large bowl. Pour the curds and whey mixture into the colander, allowing the whey to drain off. Rinse the curds under cold water to remove any residual whey and vinegar taste.

5. 5

   Add Salt

   Transfer the drained curds into a mixing bowl. Add 1 teaspoon of salt and mix gently to combine. If you prefer creamier cottage cheese, you can fold in 1 cup of cream at this stage.

6. 6

   Store the Cottage Cheese

   Transfer the cottage cheese to an airtight container and refrigerate. It can be stored in the refrigerator for up to one week.