Now why would anyone possibly want to make their own cottage cheese when they can easily buy it from the grocery store?
Except - I can't. Because it's not locally available where I live and so I had to figure out a way to make it myself a couple of years ago. It is the simplest thing ever & I made it again just last week to use in the Hidden Berry Cream Cheese Torte I made for the BWD challenge.
All you need is milk & a few tablespoons of vinegar. Really - that's it.
Homemade Cottage Cheese
1 litre milk (I used low fat)
3-4 tbsp vinegar
Bring the milk to a boil in a large pan over medium heat (it should reach about 120F).
Lower the heat and add the vinegar a couple of teaspoons at a time, stirring well after each addition.
The milk will get cloudy and the curds will start floating on top in large and small clumps.
After you have added all the vinegar, remove the pot from heat and let it cool for around five minutes before straining the curds through a strainer lined with a cheesecloth.
When most of the liquid has drained away, gather up the sides of the cheesecloth and squeeze to get any remaining liquid out.
Place the cheesecloth & curds back in the strainer and place over a bowl for 1 - 2 hours to let all moisture drain away.
Use the cheese right away or store in an airtight container in the fridge.
