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Cook
1h
Ingredients
Method
Turn cooking mode on
Step 1
Pour the milk into a heavy-bottomed pot and slowly heat over medium, stirring occasionally, until it reaches about 180–190°F (just below boiling).
1 gallon Whole milk
Step 2
Remove from heat and slowly stir in the vinegar; you’ll see the milk separate into curds and whey almost immediately.
1/2 cup White vinegar
Step 3
Let the mixture sit undisturbed for about 30 minutes to allow the curds to fully form.
Step 4
Line a colander with cheesecloth and place it over a bowl. Carefully pour the curds and whey into the colander and let drain for 10–30 minutes, depending on how moist you like it.
Step 5
Gather the cheesecloth and gently squeeze out any excess liquid.
Step 6
Transfer the curds to a bowl, sprinkle with salt, and stir gently. If you want creamier cottage cheese, stir in a little cream or extra milk now.
1 tsp Salt
Cream
Step 7
Store in an airtight container in the refrigerator for up to about 5–7 days.
For
4
M
I
1
gallon
Whole milk, not ultra-pasteurized
1/2
cup
White vinegar, or lemon juice
1
tsp
Salt, or to taste
Cream, optional, a splash, for extra richness
Only visible to you
Made it?
Cancel
Cook
1h
Ingredients
Method
Turn cooking mode on
Step 1
Pour the milk into a heavy-bottomed pot and slowly heat over medium, stirring occasionally, until it reaches about 180–190°F (just below boiling).
1 gallon Whole milk
Step 2
Remove from heat and slowly stir in the vinegar; you’ll see the milk separate into curds and whey almost immediately.
1/2 cup White vinegar
Step 3
Let the mixture sit undisturbed for about 30 minutes to allow the curds to fully form.
Step 4
Line a colander with cheesecloth and place it over a bowl. Carefully pour the curds and whey into the colander and let drain for 10–30 minutes, depending on how moist you like it.
Step 5
Gather the cheesecloth and gently squeeze out any excess liquid.
Step 6
Transfer the curds to a bowl, sprinkle with salt, and stir gently. If you want creamier cottage cheese, stir in a little cream or extra milk now.
1 tsp Salt
Cream
Step 7
Store in an airtight container in the refrigerator for up to about 5–7 days.
For
4
M
I
1
gallon
Whole milk, not ultra-pasteurized
1/2
cup
White vinegar, or lemon juice
1
tsp
Salt, or to taste
Cream, optional, a splash, for extra richness
Only visible to you
Made it?
Cancel
