How To Make Cottage Cheese
You don't have to be a farmer to enjoy the benefits of homemade cottage cheese. With its low fat and carbohydrate content and high protein, calcium and vitamin D, cottage cheese make a great late-night or post-workout snack. Sure you could buy it at the grocery store for a significant markup, or you could be a true Renaissance man and make a massive quantity of cottage cheese for little more than the price of a gallon of milk.
What you will need:
- 1 gallon skim milk
- 3/4 cup white vinegar
- 1 teaspoon kosher salt
- 1/2 cup half and half
- Large pan
- Clean kitchen towel
- Pour the entire gallon of skim milk into a large pan on the stovetop and turn the heat to medium. You want the milk to reach 120 degrees Fahrenheit. Measure the temperature with any type of kitchen thermometer.
- Remove from heat and pour in 3/4 cups of white vinegar, stirring gently for a few minutes minutes. At this point the cheese curds will start separating from the watery whey (remember Little Miss Muffet? Of course you don't).
- Cover the mixture and let sit for 30 minutes.
- Pour the entire pot into a strainer lined with a clean kitchen towel or cheese cloth and let sit for 5 minutes.
Grab the edges of the towel and gently squeeze the curds into the middle, rinsing under cold water for three or four minutes. If this is too much work for you, you should seriously consider beefing up your upper body workout routine.
- Squeeze the mixture as dry as possible and transfer to a bowl. Add 1 teaspoon of kosher salt and 1/2 cup of half and half. Now you have cottage cheese. Combine with fruit for a nutritious and delicious snack.