Cottage cheese

Making cottage cheese requires only a few ingredients: milk, a food-grade acid, and a splash of cream. You heat the milk to roughly (190 F )and add the acid to form curds. Finally, you drain, rinse, and fold in cream or salt to reach your preferred taste and texture. [1, 2, 3, 4, 5]

Ingredients

• Milk: 1/2 gallon (2 quarts) of whole milk or 2% milk
• Acid: \(\frac{1}{3}\) cup of white vinegar, apple cider vinegar, or fresh lemon juice
• Cream: \(\frac{1}{2}\) cup of half-and-half, heavy cream, or whole milk (for creaminess)
• Salt: \(\frac{1}{4}\) to \(\frac{1}{2}\) teaspoon (or to taste) [1, 2, 3, 4, 5]

Step-by-Step Instructions

1. Heat the Milk
Pour your milk into a large, heavy-bottomed saucepan over medium heat. Heat the milk until it gets foamy on top and registers about \(190^{\circ}\text{F}\) (\(88^{\circ}\text{C}\)) on a kitchen thermometer. (It should be hot and steaming, but not boiling.) Stir occasionally to prevent the milk from burning at the bottom. [1, 2, 3, 4, 5]

2. Curdle the Milk
Remove the pot completely from the heat. Slowly stir in your chosen acid (vinegar or lemon juice). The mixture will immediately start to separate into lumpy white milk solids (curds) and a yellowish liquid (whey). [1, 2, 3]

3. Rest
Cover the pot with a lid and let it sit undisturbed for 30 minutes. This gives the curds enough time to cool slightly and firm up. [1, 2]

4. Drain and Rinse
Line a colander or fine-mesh strainer with a piece of cheesecloth or a clean, thin cotton tea towel. Gently pour or spoon the curds and whey into the colander. Once most of the liquid has drained out, gather the corners of the cloth and gently squeeze out the remaining whey. Run the wrapped curds under cold tap water to stop the cooking, wash away the acidic flavor, and cool the cheese entirely. [1, 2, 3, 4, 5]

5. Season and Chill
Transfer the drained curds to a mixing bowl. Break apart any large curds with a fork until you reach the texture you like. Stir in your salt and the half-and-half or heavy cream. [1, 2, 3, 4]

Taste and add more salt if needed. Store the cheese in an airtight container in the refrigerator for up to 5 days. [1, 2]