Homemade Cottage Cheese


1 gallon 2% milk
1/2 cup vinegar
1 teaspoon salt


  • Heat the milk to 190°F.
  • You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
  • Add the vinegar and allow the mixture to cool.
  • When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
  • Pour the curds into a bowl and sprinkle on the salt and mix well.
  • You may wish to use less salt or more, depending on your taste.
  • A little cream could also be added, for a more silky variation.
  • Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!


from http://www.thecookinginn.com/index.html


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