Cottage cheese has gotten a bad rap in the past, but we're here to change that! Topped with fruit and granola, mixed into a salad, or simply smeared onto toast, this delicious dairy product is about as versatile as it gets. Plus, you'll be shocked with this recipe by how easy it is to make cottage cheese at home.
Total Time
1hr
4.5
8 Ratings
Author: SideChef
Servings:
4
Ingredients
•
16
cups
Whole Milk
•
1/2
cup
White Wine Vinegar
•
2
Tbsp
Salt
•
1/2
cup
Heavy Cream
Cooking Instructions
1.
Pour the Whole Milk (1 gallon) into a large saucepan and place over medium heat. Heat to 120 degrees F (50 degrees C).
2.
Remove from the heat and gently pour in the White Wine Vinegar (1/2 cup). Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
3.
Cover and allow to sit at room temperature for 30 minutes.
4.
Return the pot to very low heat and add Salt (2 tablespoon). Gently stir with a wooden spoon to break up curds.
5.
Pour the mixture into a colander lined with two layers of cheesecloth and squeeze out most of the moisture. Cool for 10 minutes.
6.
Transfer drained curds to a mixing bowl. Add Heavy Cream (1/2 cup). Stir with a fork to break up curds and combine. Taste and add more salt if needed. Chill before serving.
Author's Notes
Yields about 2 cups of cottage cheese.
Nutrition Per Serving
CALORIES
1124
FAT
53.2 g
PROTEIN
35.5 g
CARBS
132.1 g
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