So break out your camouflage-print aprons, and let’s begin!
WHAT YOU’LL NEED:
1) 1 gallon (~4 liters) of pasteurized, skim milk
2) 3/4 cup White vinegar or lemon juice
4) ½ cup of heavy cream
1) A large saucepan (large enough to house all of your milk)
2) A thermometer
3) A wooden spoon for stirring
4) A strainer/colander
5) Cheese cloth or a tea towel
6) A large bowl
HOW TO DO IT:
1) Put the saucepan on top of a stove element. Pour the milk into the saucepan.
2) Using the thermometer, slowly heat the milk to 120F. Avoid boiling.
3) Remove the saucepan from the heat source. Slowly pour the vinegar into the milk, stirring slowly for a few minutes afterwards.
4) Let the milk sit at room temperature for half an hour.
5) Take your strainer/colander, and line it with a cheese cloth or tea towel.
6) Pour the contents of the saucepan into the strainer/colander. Let it drain for 10 minutes. There will be a pile of curds remaining.
7) Grab the corners of the cheese cloth/tea towel, squeezing the end to keep the curds contained in a ball. Run under cold water for 5-10 minutes, kneading curds and allowing them to cool.
8) Squeeze the curds, trying to push out as much moisture as possible.
9) Put the curds into the large bowl. Mix is some salt. Break the curds up into small pieces.
10) Pour the ½ cup of heavy cream into the large bowl. Stir.
You now have homemade cottage cheese, ready to eat!
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Good luck and stay prepared!