Homemade Cottage Cheese

I've been wanting to do this for some time, ever since I came across the recipe on Good Eats.

  • 1 gal skim milk
  • 3/4 c white vinegar
  • salt
  • heavy cream

In a large pot, bring the milk up to 120 deg. F. Slowly add the vinegar while gently stirring. Shortly you'll feel the milk start to thicken and then see the curds separate from the whey. Stir for a couple of minutes.

Cover and let sit for 30 minutes. Strain the curds out of the whey by pouring through a colander lined with a clean tea towel. Let it drain for five minutes, then rinse with cold water until it's completely cooled.

Chop it up into your desired curd size, add salt to taste and the heavy cream to get it to the consistency you want. If you're not going to eat it right away, hold off this step until you are.

Tomorrow night: using the saved whey to make ricotta cheese.