Homemade Cottage Cheese
Homemade Cottage Cheese
If you never made your own cottage cheese you might want to try it sometime. Its very easy and tastes wonderful.
Homemade Cottage Cheese
1 gallon skim milk *
3/4 cup cider or white vinegar
1-2 teaspoons salt, or to taste
1/2 cup half-and half-or heavy creamIn saucepan, over medium heat bring skim milk to 120 degrees F. Remove from heat and stir in the vinegar, stirring for a couple of minutes. The curds and whey will separate. Cover and allow to sit for 30-40 minutes. Pour the mixture into a colander lined with several layers of cheesecloth and allow to sit and drain for 5 minutes. Rinse under cold water for 3 to 4 minutes or until the curd is completely cooled, squeezing the mixture the whole time. Once cooled, gather up the cloth and squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curds into bite-size pieces as you go. Place in a container with a lid and store in fridge until ready to use. Add the half and half or heavy cream just prior to serving.
3/4 cup cider or white vinegar
1-2 teaspoons salt, or to taste
1/2 cup half-and half-or heavy creamIn saucepan, over medium heat bring skim milk to 120 degrees F. Remove from heat and stir in the vinegar, stirring for a couple of minutes. The curds and whey will separate. Cover and allow to sit for 30-40 minutes. Pour the mixture into a colander lined with several layers of cheesecloth and allow to sit and drain for 5 minutes. Rinse under cold water for 3 to 4 minutes or until the curd is completely cooled, squeezing the mixture the whole time. Once cooled, gather up the cloth and squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curds into bite-size pieces as you go. Place in a container with a lid and store in fridge until ready to use. Add the half and half or heavy cream just prior to serving.
*You need a gallon of skim milk to start with- but if you have dry milk you can reconstitute it and use it in this recipe, too.
