Ingredients
- 1 gallon whole milk (preferably full-fat)
- 1/4 cup white vinegar or lemon juice
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup heavy cream (optional, for creamier texture)
Instructions
In a large pot, pour the whole milk and set it over medium heat. Slowly heat the milk to about 120°F (49°C), stirring occasionally to prevent it from burning. If you don’t have a thermometer, just make sure it’s hot but not boiling.
Once the milk reaches the desired temperature, add the vinegar or lemon juice and stir gently. You’ll see the milk begin to curdle, forming curds and whey. Let it sit for about 10 minutes to allow the curds to fully separate.
Using a slotted spoon, carefully scoop out the curds into a colander lined with cheesecloth or a clean kitchen towel. Let the curds drain for a few minutes to remove excess whey.
Once the curds have drained, rinse them under cold water for a few seconds to cool them down and stop the cooking process. This also helps to remove any remaining whey. You can also use your hands to gently squeeze out any extra liquid.
After rinsing, transfer the curds into a large bowl. Add salt to taste, and if you prefer creamier cottage cheese, stir in the heavy cream. Mix gently until everything is well combined.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Serving Size: Per serving, approximately 1/2 cup
- Calories: 110
- Sodium: 180mg
- Fat: 7g
- Protein: 10g
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