Ingredients:

  • 1 gallon (3.8 liters) whole milk, not ultra-pasteurized
  • 1/4 cup (60 ml) distilled white vinegar or 1/4 tsp mesophilic culture
  • 1 teaspoon (5ml) salt, optional
  • 1/4 cup (60ml) heavy cream, optional, for richer flavor

Instructions:

  1. Gently heat the milk in a pot over medium heat, stirring occasionally to prevent scorching. Monitor the temperature with a thermometer until it reaches 120°F (49°C).
  2. Remove the pot from the heat. If using mesophilic culture, sprinkle it over the milk and let it rehydrate for a minute. Then, gently stir it in. If using vinegar, slowly stir it into the milk.
  3. Cover the pot and let it sit at room temperature for 12-24 hours, or until the milk has set into a solid curd with clear whey separating. The longer it sits, the tangier it will be.
  4. Gently heat the pot over low heat (without stirring) until the temperature reaches 120°F (49°C). This helps firm the curds.
  5. Line a colander with several layers of cheesecloth. Carefully pour the curds and whey into the cheesecloth-lined colander.
  6. Rinse the curds with cool water to remove some of the acidity. This step is optional, depending on your taste preference.
  7. Tie the cheesecloth into a bundle and hang it over a bowl to drain for at least 2 hours, or up to overnight, in the refrigerator. The longer it drains, the drier the cottage cheese will be.
  8. Remove the cottage cheese from the cheesecloth. Transfer to a bowl and stir in the salt (if using) and heavy cream (if using).