Cottage Cheese Recipe

Heat the Milk

In a large pot, pour the whole milk and heat it over medium heat. Stir occasionally to prevent the milk from scorching. Heat until the milk reaches a temperature of about 190°F (88°C), just before boiling.

Add Vinegar

Once the milk has reached the desired temperature, remove it from the heat. Stir in the white vinegar gently. Let it sit for about 5 minutes to allow the curds to separate from the whey.

Strain the Curds

After 5 minutes, line a colander with cheesecloth or a fine mesh strainer. Carefully pour the curds and whey into the colander, allowing the whey to drain off. Rinse the curds under cold water to help cool them down and remove the vinegar taste.

Season the Cottage Cheese

Transfer the drained curds to a bowl. Sprinkle with salt and mix gently. If desired, add cream for a richer flavor and texture, and mix in chopped chives and black pepper to taste.

Store or Serve

Cottage cheese can be served immediately or stored in an airtight container in the refrigerator for up to a week. Enjoy it plain, or use it in salads, dips, or as a topping for fruits and vegetables.