How to make cottage cheese

50 mins
Serves 1
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Directions

  1. 1In a heavy bottom pot, heat 1 gallon of 2% milk to 190°F (88°C), stirring occasionally.
  2. 2In a heavy bottom pot, heat 1 gallon of 2% milk to 190°F (88°C), stirring occasionally.
  3. 3In a heavy bottom pot, heat 1 gallon of 2% milk to 190°F (88°C), stirring occasionally.
  4. 4Once the milk reaches 190°F (88°C), remove from heat.
  5. 5Once the milk reaches 190°F (88°C), remove from heat.
  6. 6Once the milk reaches 190°F (88°C), remove from heat.
  7. 7Add ¾ cup of distilled white vinegar to the milk.
  8. 8Add ¾ cup of distilled white vinegar to the milk.
  9. 9Add ¾ cup of distilled white vinegar to the milk.
  10. 10Stir gently a few times, cover, and let it sit for 30 minutes.
  11. 11Stir gently a few times, cover, and let it sit for 30 minutes.
  12. 12Stir gently a few times, cover, and let it sit for 30 minutes.
  13. 13Line a colander with a kitchen towel.
  14. 14Line a colander with a kitchen towel.
  15. 15Line a colander with a kitchen towel.
  16. 16Pour the mixture into the lined colander, allowing some whey to drain off.
  17. 17Pour the mixture into the lined colander, allowing some whey to drain off.
  18. 18Pour the mixture into the lined colander, allowing some whey to drain off.
  19. 19Let it sit for 20-30 minutes to cool.
  20. 20Let it sit for 20-30 minutes to cool.
  21. 21Let it sit for 20-30 minutes to cool.

Ingredients

  • 1 gallon 2% milk
  • 1 gallon 2% milk
  • 1 gallon 2% milk
  • 0.75 cup distilled white vinegar
  • 0.75 cup distilled white vinegar
  • 0.75 cup distilled white vinegar

Equipment

heavy bottom potthermometermeasuring cupwooden spoonkitchen towelcolanderbowl