Cottage Cheese Recipe

Making the Cottage Cheese

1. 1

   Heat the Milk

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

2. 2

   Add Vinegar or Lemon Juice

   Once the milk is heated, remove it from heat and gradually add the white vinegar or lemon juice while gently stirring. You should see the milk begin to curdle, separating into curds and whey.

3. 3

   Let it Sit

   Cover the pot and let it sit undisturbed for about 10 minutes to allow the curds to form fully.

4. 4

   Strain the Curds

   Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl. Pour the curdled mixture into the colander, allowing the whey to drain off. Rinse the curds under cold water to wash away the acidity and stop the cooking process.

5. 5

   Add Salt

   Transfer the curds to a mixing bowl and sprinkle with 1 tsp of salt. Gently fold the curds with a spatula to ensure even seasoning.

6. 6

   Optional Add-ins

   If desired, add chopped chives, black pepper, and garlic powder to taste, mixing them into the curds until evenly distributed.