Cottage Cheese

Pour milk into a large, heavy-bottomed pot. Heat slowly to 190°F/88°C stirring regularly so the milk doesn’t burn on the bottom of the pot. Slow heating is one key to forming firm curds.

Remove from heat, pour in vinegar and stir a few times. Cover and let rest for 30 minutes.

Meanwhile, line a colander with a clean piece of doubled cheesecloth or a tea towel. Place the colander over another bowl to catch any liquid (whey) that drips out.

Spoon the solids from the pot into the lined colander. (Don’t dump them or you’ll crush and break the curds.) Give it 30 minutes to drain.

Gather the ends of the cloth together and hold the ball in one hand, running cold water over it. Very gently squeeze the surface of the ball with your other hand while rinsing until the ball is cool.

Unwrap the ball of cheese and gently lower it into a bowl. Break up the ball into whatever size curds you prefer.

If you started with skim or 2% milk: add 2 tablespoons of heavy cream for 2% cottage cheese. Or Add 4 tablespoons for 4% cottage cheese.

If you started with whole milk: stir in 2 tablespoons of heavy cream for 4% cottage cheese. (Whole milk can’t make 2% cottage cheese.)

Add salt to taste. For the very best flavor, chill it for 30 minutes before serving.(Optional)

Store homemade cottage cheese refrigerated in an air-tight container and eat it within a week. If you store it upside down, so the lid is on the bottom, it will form a “seal” that keeps it fresh a little longer. Signs that cottage cheese has gone bad include a sour odor and discoloration.