Good Eats Quick Homemade Cottage Cheese |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Milk Made episode. This is very easy and I really like cottage cheese! Ingredients:
1 gallon skim milk, pasteurized |
3/4 cup white vinegar |
1 1/2 teaspoons kosher salt |
1/2 cup half-and-half or 1/2 cup heavy cream |
Directions:
1. Pour the skim 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.
2. Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
3. Cover and allow to sit at room temperature for 30 minutes.
4. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
5. 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.
6. 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.
7. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
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