Description
A simple, creamy, and versatile homemade cottage cheese recipe that showcases the essence of dairy craftsmanship, perfect for savory dishes or sweet indulgences.
Ingredients
- Whole Milk: 1 gallon (base of the cheese, rich and creamy)
- White Vinegar or Lemon Juice: 1/2 cup (acid to curdle the milk)
- Salt: 1 teaspoon (enhances flavor)
- Heavy Cream: 1/4 cup (optional, adds richness to finished curds)
Instructions
- Preheat Your Equipment: Ensure all utensils and pots are clean and ready. No preheating required for the stove just yet.
- Combine Ingredients: Pour the milk into a large pot. Slowly heat over medium heat to 190°F (88°C), stirring occasionally to prevent scorching.
- Prepare Your Cooking Vessel: Once at temperature, remove from heat and slowly stir in vinegar or lemon juice. Let sit undisturbed for 10 minutes as curds form.
- Assemble the Dish: Line a strainer with cheesecloth and place it over a bowl. Gently ladle the curds into the strainer and let drain for 5–10 minutes.
- Cook to Perfection: Once drained, rinse the curds under cold water and gently press to remove extra moisture.
- Finishing Touches: Transfer to a bowl, stir in salt and cream (if using), and fluff gently with a fork.
- Serve and Enjoy: Serve chilled, plain, or dressed up with fresh herbs, fruit, or your favorite seasoning.
Notes
- Use whole milk for richer, creamier curds.
- Vinegar or lemon juice should be added slowly to form curds gently.
- Do not boil the milk—overheating will toughen the curds.
- Rinse curds to remove acidity for a cleaner flavor.