Cottage cheese is made by separating the curd (milk solids) from the whey (liquids). You can make your own cottage cheese at home easily and you can control the fat content as well as the moisture content. Do you want to make a spread or dip with cottage cheese? Drain the curd well and limit the cream you add and you’ll have a drier base. Do you love full fat creamy cottage cheese? Start with whole milk and finish with heavy cream (I cannot be held responsible for your heart attack!)
1gallonmilkskim, 2%, or whole
3/4cup white vinegar
1teaspoonsaltor to taste/health issues
½cup half and halfcream or heavy cream (depending on taste/health issues/desired outcome)
Pour the milk into a saucepan, heat to 120 degrees f. over medium heat. Take pan off heat, stir in vinegar, stir for 2 minutes or so until the curd separates from the whey. Cover and let sit at room temperature for about 30 minutes.
Line the strainer (colander) with several layers of cheesecloth. Pour the separated milk into the cheesecloth. Let it drain for 10 minutes. Gather the corners of the cheesecloth and rinse the curds under cold running water while gently squeezing the curd constantly, until the curd is completely cooled.
After the curds are cooled, squeeze it as dry as possible. Dump it into a mixing bowl, stir in the salt, and break the curds up into the desired curd size. Just before serving stir in the cream. Refrigerate any leftovers immediately.