Cottage Cheese Recipe

Preparation

1. 1

   Heat the Milk

   In a large pot, pour the gallon of milk and heat over medium heat until it reaches 190°F (88°C). Stir occasionally to prevent scorching.

2. 2

   Add Acid

   Once the milk is heated, remove it from heat and add the white vinegar or lemon juice. Stir gently for about 1 minute until the curds and whey separate.

3. 3

   Let it Sit

   Allow the mixture to sit undisturbed for about 10 minutes. This will help the curds to form fully.

4. 4

   Strain the Curds

   Line a colander with cheesecloth and pour the curds and whey into the colander. Allow the whey to drain for about 5-10 minutes.

5. 5

   Rinse the Curds

   Rinse the curds gently under cool running water to remove any residual whey and vinegar/lemon taste.

6. 6

   Add Salt

   Sprinkle the salt over the curds and mix gently to combine. If using cream or chives, add them at this stage and mix well.

7. 7

   Refrigerate

   Transfer the cottage cheese to an airtight container and refrigerate. It will keep for about a week.