Cottage Cheese Recipe

Cottage Cheese Preparation

1. 1

   Heat the Milk

   In a large pot, pour in the 8 cups of milk. Slowly heat the milk over medium heat, stirring occasionally to prevent it from scorching. Heat until it reaches about 190°F (88°C).

2. 2

   Add Acid

   Once the milk has reached the desired temperature, remove it from heat. Stir in 1 cup of white vinegar or lemon juice. Allow it to sit undisturbed for about 5 to 10 minutes. This will help the milk curdle.

3. 3

   Strain the Curds

   After the curdling time, you will see curds and whey. Line a colander with cheesecloth and carefully pour the curds and whey into it. Allow the whey to drain for about 5 minutes.

4. 4

   Rinse the Curds

   Once drained, rinse the curds under cold water to remove any remaining whey and acid. This will help to reduce the saltiness and improve the flavor.

5. 5

   Season the Curds

   Transfer the drained curds to a bowl. Add 1 tsp of salt and mix gently to combine. If desired, mix in any optional add-ins like chopped chives, black pepper, and dill.

6. 6

   Store the Cottage Cheese

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