Cook Time5 min, to make around 2 cups
Times:Prep10 min Inactive Prep35 min Cook5 min Total:50 min
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
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.
All utensils should be cleaned very well before beginning.
1 quart (1 liter) whole milk
4 drops liquid rennet
½ teaspoon of salt, plus more to taste
6 tablespoons heavy cream (or half-and-half), or a mixture of heavy cream and buttermilk
Heat the milk very slowly in a medium-sized, non-reactive saucepan. Use the lowest heat possible and if you have a flame-tamer for underneath the saucepan, now's a good excuse to use it.
Insert a thermometer into the milk (I use a chocolate thermometer, which is easy to read) and heat until the milk until it reaches 85 degrees F.
Turn off heat and stir in rennet. Stir gently for 2 minutes.
Do not overcook it at this point or your cottage cheese curds will be tough.
Fold the ends of the cheesecloth over the cheese and chill the strainer (keeping the bowl underneath) in the refrigerator. Let drain for about 1 hour, stirring once or twice.