Cottage Cheese Recipe

Making the Cottage Cheese

1. 1

   Heat the Milk

   In a large saucepan, pour 1 liter of whole milk and place it over medium heat. Stir occasionally to prevent the milk from scorching on the bottom.

2. 2

   Add the Acid

   Once the milk reaches about 190°F (88°C) and starts to steam, remove it from heat. Slowly stir in 1/4 cup of white vinegar or lemon juice. You should see the milk curdling as the curds separate from the whey.

3. 3

   Let it Sit

   Allow the mixture to sit undisturbed for about 10 minutes. This resting time allows the curds to fully form.

4. 4

   Strain the Curds

   After resting, line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander to drain the whey. Rinse the curds under cold water to remove any residual acidity.

5. 5

   Season the Curds

   Once drained, transfer the curds to a mixing bowl. Sprinkle 1/2 teaspoon of salt over the curds and gently fold it in with a spatula or spoon. Adjust the seasoning to taste.

6. 6

   Store the Cottage Cheese

   Transfer the cottage cheese to an airtight container. You can store it in the refrigerator for up to a week. Enjoy it plain or with your favorite fruits or toppings!