Homemade Cottage Cheese

17 mins
Serves 1
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Directions

  1. 1In a heavy bottom pot over medium-high heat, add 4 cups of milk and 3 tablespoons of lemon juice.
  2. 2In a heavy bottom pot over medium-high heat, add 4 cups of milk and 3 tablespoons of lemon juice.
  3. 3In a heavy bottom pot over medium-high heat, add 4 cups of milk and 3 tablespoons of lemon juice.
  4. 4Stir for two minutes, then cut the heat and cover.
  5. 5Stir for two minutes, then cut the heat and cover.
  6. 6Stir for two minutes, then cut the heat and cover.
  7. 7After 15 minutes, separate the curds using a glass bowl, a mesh strainer, and cheesecloth.
  8. 8After 15 minutes, separate the curds using a glass bowl, a mesh strainer, and cheesecloth.
  9. 9After 15 minutes, separate the curds using a glass bowl, a mesh strainer, and cheesecloth.
  10. 10Wring out the cheesecloth to remove as much whey as possible.
  11. 11Wring out the cheesecloth to remove as much whey as possible.
  12. 12Wring out the cheesecloth to remove as much whey as possible.
  13. 13Add whole milk (2% skim) to the curds.
  14. 14Add whole milk (2% skim) to the curds.
  15. 15Add whole milk (2% skim) to the curds.
  16. 16Season with a little bit of salt and stir to combine.
  17. 17Season with a little bit of salt and stir to combine.
  18. 18Season with a little bit of salt and stir to combine.

Ingredients

  • 4 cups milk
  • 4 cups milk
  • 4 cups milk
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 2 % skim whole milk
  • 2 % skim whole milk
  • 2 % skim whole milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

heavy bottom potmesh strainercheeseclothglass bowlforkspoon