Cottage cheese is very easy to make with vinegar and milk. The cool, fresh flavor is tasty and refreshing.
STEP 1: Clean and sterilize all pots, spoons, measuring cups and countertop surfaces.
STEP 2: Bring 1 gallon of whole milk (pasteurized is fine) to 190 degrees Fahrenheit. Do this over medium/low heat and stir frequently to keep the milk from burning on the bottom of the pot.
STEP 2: Bring 1 gallon of whole milk (pasteurized is fine) to 190 degrees Fahrenheit. Do this over medium/low heat and stir frequently to keep the milk from burning on the bottom of the pot.
Milk has reached 190deg.
STEP 3: Stir in 3/4 cup of vinegar. Stir to distribute the vinegar throughout the milk. The milk will instantly begin to separate into solid curds and liquid whey. After stirring, let sit, off the heat, for 30 minutes.
Cheese is made by adding a coagulating agent such as rennet, vinegar, or lemon juice, to milk. The result is the separation of the milk into curds and whey. This recipe uses vinegar.
Making cottage cheese using vinegar; here the curds and whey have separated.
STEP 4: After 30 minutes , pour the curds and whey into a colander that you have lined with cheese cloth
Cottage cheese whey being removed from the curds using a colander lined with cheese cloth.
Look how much whey is left behind!
STEP 5: Pull up the edges of the cheese cloth so that the curds are in a ball in the cheese cloth. Then chill the curds rapidly in an ice bath.
STEP 6: When the curds are cool, pull them out, press the water out of the cheese cloth by compressing the curds gently with your hands, and then return the curds, still in the cheese cloth, to the colander to drain out liquid for 15 -30 minutes.
Salting homemade cottage cheese
At this point you may enjoy your homemade cottage cheese; enjoy! Or.....you can add one additional delicious step....
STEP 7: Gently stir in a 1/2tbsp of cheese salt or pickling salt.
STEP 8: Stir in some heavy cream to bring the cheese to your desired creaminess. Or better yet stir in homemade crème fraiche and heavy cream into your homemade cottage cheese for a tough to beat cottage cheese that everyone will love! Add enough to achieve the desired liquid consistency.
STEP 7: Gently stir in a 1/2tbsp of cheese salt or pickling salt.
STEP 8: Stir in some heavy cream to bring the cheese to your desired creaminess. Or better yet stir in homemade crème fraiche and heavy cream into your homemade cottage cheese for a tough to beat cottage cheese that everyone will love! Add enough to achieve the desired liquid consistency.
