Sunday, April 28, 2013

Homemade Cottage Cheese

1 gallon milk
1/2 cup vinegar
1 teaspoon salt

- Heat the milk to 190F (this can be achieved by turning off the heat just before the milk begins to boil).
- Add the vinegar and allow the mixture to cool.
- Once cool, pour the mixture (which should consist of curds and whey) into a colander and drain off the whey.
- Pour the curds into a bowl and salt to taste.
- A little cream could also be added, for a more creamy cottage cheese.

Serve as you would store bought cottage cheese!