Homemade Cottage Cheese

READY IN: 5mins
Recipe by Sackville

I'll be honest and say I haven't tried this yet but I was just so intrigued by the idea of making my own cottage cheese that I had to share.

Top Review by Breez

This is an old, quick, tried and true recipe I have used countless times, with the exception of the type of milk I used. I had goats for years, and my Nubians provided the best milk in the world...no 2% from those wonderful gals. Goat milk is naturally rich and homogenous. If you wish to go another step,(definitely add cream or more milk following #7.) Then when the cheese is made, wrap it in cheese cloth, set it in a sieve in the refrigerator to "drip" some more and it's very close to cream cheese.

Ingredients Nutrition

Directions

  1. Heat the milk to 190F.
  2. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
  3. Add the vinegar and allow the mixture to cool.
  4. When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
  5. Pour the curds into a bowl and sprinkle on the salt and mix well.
  6. You may wish to use less salt or more, depending on your taste.
  7. A little cream could also be added, for a more silky variation.
  8. Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

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