Cottage Cheese Recipe

Cottage Cheese Preparation

1. 1

   Heat the Milk

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

2. 2

   Add Vinegar

   Once the milk reaches the desired temperature, remove it from heat and slowly add the white vinegar while gently stirring. You should see the milk curdle, separating into curds and whey.

3. 3

   Let it Sit

   Cover the pot with a lid and let it sit for about 10 minutes. This allows the curds to form properly.

4. 4

   Strain the Curds

   Line a colander with cheesecloth and carefully pour the curds and whey into the colander. Let it drain for about 5-10 minutes. The longer you let it drain, the drier your cottage cheese will be.

5. 5

   Rinse the Curds

   Once the curds are well-drained, rinse them under cold running water to remove any residual whey and vinegar taste. This step helps to cool the curds down.

6. 6

   Add Salt

   Transfer the curds to a mixing bowl and sprinkle in the salt. Mix gently to combine the salt evenly throughout the curds.

7. 7

   Store or Serve

   You can serve the cottage cheese immediately or store it in an airtight container in the refrigerator for up to one week.