Cottage Cheese Recipe

Cottage Cheese Recipe History Cottage cheese has been a dietary staple for centuries, with its origins tracing back to ancient times. It is believed that cottage cheese was first made by settlers in Europe who discovered that leftover milk would naturally curdle, forming curds and whey. The curds were drained and often mixed with cream, creating the fresh cheese known today as cottage cheese. This simple, homemade cheese became popular due to its high protein content and versatility in both sweet and savory dishes. Today, cottage cheese is enjoyed worldwide, appreciated for its nutritional benefits and mild, creamy flavor. #### Ingredients - 1 gallon whole milk (preferably not ultra-pasteurized) - 1/4 cup white vinegar - 1 teaspoon salt - 1/2 cup heavy cream or whole milk (optional, for creaminess) #### Instructions 1. **Heat the Milk**: Pour the gallon of milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from scorching. Heat the milk until it reaches 120°F (49°C). 2. **Add Vinegar**: Once the milk has reached the desired temperature, remove it from the heat. Slowly pour in the white vinegar while stirring gently. You will notice the milk beginning to curdle, forming curds and whey. 3. **Let It Sit**: Cover the pot and let it sit undisturbed for about 30 minutes. This allows the curds to fully form and separate from the whey. 4. **Drain the Curds**: Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander. Let the whey drain off for a few minutes.