Cottage Cheese Recipe

Making the Cottage Cheese

1. 1

   Heat the Milk

   In a large saucepan, pour the whole milk and heat it over medium heat, stirring occasionally until it reaches about 190°F (88°C). Do not let it boil.

2. 2

   Add Vinegar

   Once the milk reaches the desired temperature, remove it from heat and slowly stir in the white vinegar. You should see the curds begin to form as the milk separates into curds and whey.

3. 3

   Let Sit

   Let the mixture sit undisturbed for about 10 minutes. This allows the curds to firm up.

4. 4

   Strain Curds

   After 10 minutes, line a colander with cheesecloth or a fine mesh strainer. Carefully pour the curdled milk into the colander to separate the curds from the whey. Rinse the curds under cold water to wash away the vinegar taste.

5. 5

   Season the Curds

   In a mixing bowl, add the strained curds and sprinkle in the salt. Mix gently to combine. If desired, fold in any optional add-ins such as chopped chives, black pepper, and garlic powder.