Cottage Cheese – Small Curd, Vinegar Based
Rustic cottage cheese made with basic kitchen ingredients.
Ingredients
Units
Scale
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 cup white vinegar (or lemon juice)
- 1/2-3/4 teaspoon salt, to taste
- 1/2 cup heavy cream or half-and-half (optional, for dressing)
Instructions
- Pour the milk into a large pot and heat slowly over medium-low heat, stirring occasionally to prevent scorching. Target temperature: 185–190°F. Do not boil.
- Once the milk reaches temperature, remove it from heat. Slowly drizzle in the vinegar while gently stirring just once or twice. Then stop stirring. It should separate into curds and whey. If curds don’t form right away, add another tablespoon of acid and wait another minute.
- Cover the pot and let it rest for 10–15 minutes. This resting period allows the curds to firm up, making them easier to cut and handle without disintegrating.
- Using a long knife, cut the curds into a ¾-inch grid, slicing vertically and then horizontally. After cutting, let the curds rest for 5 minutes so whey can release naturally.
- Return the pot to low heat. Now comes one of the most important steps: gently stir the curds for about 5–10 minutes. The curds will firm up and shrink as the whey releases. Stop heating when desired texture is reached.
- Pour the contents of the pot into a colander lined with a clean towel or cheesecloth. Let drain for 5–10 minutes, depending on how moist you prefer your cottage cheese. At this point, the curds will still taste sharp—that’s normal.
- Rinse the curds under cold running water, gently turning them with your hands or a spoon. Continue rinsing until curds are cool and taste pleasantly mild.
- Transfer curds to a bowl and sprinkle with salt. Gently toss. Add salt and cream to taste.