Cottage cheese, cream cheese, ricotta cheese and all those other soft cheeses always come in plastic tubs. So I’ve started making my own. I’ve already make ricotta cheese a couple of times, so yesterday I decided to give cottage cheese a try. Here are the ingredients you’ll need:
- 1 gallon fat free milk (don’t use milk with fat content)
- 3/4 cup lemon juice or white vinegar
- 1/2 cup half and half
Put the milk in a large pot. Heat to 120 degrees.
Add lemon juice and stir slowly for two minutes. The milk with separate into curds and whey.
Let sit for 30 minutes.
Pour mixture through a tea-towel lined strainer. Gather the corners of the towel and squeeze out as much whey as you can. Rinse under cold water until cool. Put curds in a bowl, and using a spoon, break into small pieces.
Stir in half and half and store in a glass container or jar. Refrigerate and enjoy.