Cottage Cheese

Well, I canned the spicy veggie-bean soup I made yesterday and ended up with 4 pints. Yay! Lunch for the weeks to come….

Then I started on my Sunday project- homemade cottage cheese. I had some milk I needed to use up, and I really was in the mood for some. It’s so easy, way better than store bought, and chances are you have the ingredients already right in your fridge/pantry.

Cottage Cheese:
1 gallon 2% milk (or whatever you have, as long as its not ultra-pasteurized. Regular pasturized is what you want.)
3/4 cup white vinegar
Half & half to taste (@ end)
1 tsp kosher salt (or to taste)

Bring the gallon of milk up to 120 degrees, using a candy thermometer. Once it reaches 120 degrees, take it off the heat, gently add the vinegar, and stir for 3 minutes. The curds will start to separate from the whey. After 3 minutes of gentle stirring, cover and let sit for 30 minutes. Line your colander with the cheesecloth, and after the 30 minutes, drain the curds & whey into your cheesecloth-lined colander. Let drain for 5 minutes. Then rinse with cool water until cheese cools off. Squeeze cheesecloth to remove as much whey/water as possible. Then transfer to airtight container, add salt and pour half and half over the curds until desired consistency is reached. So delicious. You will never buy this stuff again! This recipe yields about 2 cups of cottage cheese.

How did I enjoy mine? With roasted red peppers of course! (Try it, you’ll love it!)

Have a great Sunday, Goofballs! 🙂 xo


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