Cottage Cheese Recipe

Preparation of Cottage Cheese

1. 1

   Heat the Milk

   Pour 4 cups of milk into a large saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat until the milk is steaming but not boiling.

2. 2

   Add Acid

   Once the milk is hot, remove it from the heat and add 1 tablespoon of white vinegar or lemon juice. Stir gently for a few seconds until you see curds start to form.

3. 3

   Let it Sit

   Cover the saucepan with a lid and let it sit for about 5-10 minutes. During this time, the curds will continue to form, separating from the whey.

4. 4

   Strain the Curds

   Prepare a fine-mesh strainer lined with cheesecloth or a clean kitchen towel over a large bowl. Pour the curds and whey into the strainer to separate them.

5. 5

   Rinse and Squeeze

   Rinse the curds under cold running water to cool them down and wash away any remaining whey. Gather the edges of the cheesecloth and gently squeeze out the excess moisture.

6. 6

   Season the Curds

   Transfer the curds to a bowl and add 1 teaspoon of salt. Mix well to combine. If desired, add chopped chives and black pepper to taste.