How to Make Cottage Cheese at Home
Ingredients
- Pasteurized skim milk 1 gallon
- Half-and half or heavy cream ½ cup
- White vinegar ¾ cup
- Salt 1-1/2 tsp
- In a huge sauce pan put milk and heat on medium flame, Remove from heat add vinegar and whisk to mix well. You will notice it will get clot will separate from whey. Cover lid and let the curd sit on bottom of the pan, let it come on the room temperature for ½ hour.
- Set the colander lined with cheese cloth and strain this curdle mixture and then rinse under cold water and squeeze well excess of water as much as it could be to dry properly.
- Take this into a bowl and add salt and mix well make small pieces fill airtight jar and refrigerate.
- When serve add into half and half or heavy cream and use.