Don't be tied to grocery store cottage cheese when it's so simple to make your own.
- 1/2 gallon milk
- 1/2 cup white distilled vinegar
- 1/2 teaspoon salt (or to taste)
- 1/4 cup heavy cream or half and half
- In a nonreactive pot with a heavy bottom, heat the milk to 120 degrees.
- Stir in the vinegar. Remove from the heat and continue to stir until the curds separate from the whey. It won't take long.
- Cover and let sit undisturbed for 30 minutes.
- Line a colander with cheesecloth or a clean dish towel. Pour in the contents of the pot and allow to drain for 5-10 minutes.
- Gather the towel or cheesecloth into a bundle and rinse the cheese under cold water for 5 minutes. Squeeze the bundle and move around the cheese the entire time.
- Place the cheese into a container and add salt. Cut the curd into smaller, more cottage cheese-like pieces.
- Cover and refrigerate until ready to serve. Add cream/half and half and stir before serving.
When first made, the cottage cheese will look more like ricotta cheese than the cottage cheese you're familiar with. In fact, it can be used at that stage in place of ricotta.
One-half gallon of milk made about 1 1/3 cups of cottage cheese.