Cottage cheese is a fresh cheese curd with a mild flavor. It is also known as curds and whey.
Prep Time: 5 mins. Cook Time: 20 mins. Total Time: 25 mins.
Ingredients:
1 gallon milk(I used fresh milk) 3/4 cup white vinegar 1 1/2 teaspoons kosher salt 1/2 cup heavy cream
Instructions: 1. Pour the fresh milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. 2. Pour the mixture into a colander lined with a cheese cloth and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
3. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. Transfer to a sealable container and place in the refrigerator.
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