GOOD EATS QUICK HOMEMADE COTTAGE CHEESE

Good Eats Quick Homemade Cottage Cheese image

Provided by mikey ev

Time 50m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

1 gallon skim milk, pasteurized
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and-half or 1/2 cup heavy cream

Steps:

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.