Homemade Cottage Cheese

Yields: Approximately 2 cups Prep time: 15 minutes Cook time: 10 minutes  

Ingredients:

• 3 liters of whole milk
• 12 tablespoons white vinegar  

Equipment:

• Large saucepan
• Fine-mesh sieve
• Blender
• Bowl

Instructions:

1. Heat the milk: Pour the milk into a large saucepan and bring to a boil over medium heat.  
2. Add vinegar: Once the milk is boiling, remove it from the heat. Carefully pour in the vinegar and stir gently.  
3. Separate curds and whey: The milk will begin to separate into curds (solid clumps) and whey (liquid). Let it sit for a few minutes to allow the curds to form.  
4. Drain: Line a fine-mesh sieve with cheesecloth or a clean kitchen towel. Place the sieve over a bowl and carefully pour the curds and whey mixture into it. Let it drain for about 15 minutes.  
5. Blend: Transfer the drained curds to a blender. Blend until smooth and creamy. For a richer texture, you can add a tablespoon of butter or heavy cream.  
6. Season: Taste the cottage cheese and add salt to taste.
7. Serve or store: Enjoy your homemade cottage cheese immediately or store it in an airtight container in the refrigerator for up to a week.

Note: The amount of vinegar can be adjusted depending on the desired curd consistency. For a firmer curd, use more vinegar.

This homemade cottage cheese is a healthier and more flavorful alternative to store-bought options. It’s a versatile ingredient that can be used in various dishes or enjoyed on its own.  

Would you like to know how to use this homemade cottage cheese in a recipe?