Homemade cottage cheese is rich and delicious and tastes incredibly decadent - and it is nothing like the stuff you pay an enormous amount for at the grocery store. It is also incredibly easy.
Cottage cheese starts its life exactly the same way as homemade yogurt. You begin by pouring a gallon of milk into a crock pot and then heating on high until it reaches 180-190F.
Once the milk is heated, slowly stir in 1/2 cup of white vinegar. You will see the milk separate into curds and whey. Let the mixture sit until it cools to room temperature. Once the mixture is cooled, you will need to separate the curds from the whey. I use a jelly bag, but you can use a colander lined with a tea towel or a fine cheesecloth.
Once the curds are well strained, pour your cottage cheese into a bowl and mix in about 1/2 to 1 tsp of salt. I used salt substitute in mine. Add the salt a little at a time, then stir and taste because it can get very salty very quickly.
Put it in the refrigerator to firm up a bit. You can add a little cream or half and half if you prefer your cottage cheese more creamy, but I like it just the way it comes out after straining.
I happened to have some peaches that I had canned a couple of months ago, and so I added those to my cottage cheese. I am telling you, it was da bomb!
1 gallon milk (I used whole milk)
1/2 cup white vinegar
1 tsp salt (or salt substitute)
Pour milk into crockpot and heat on high until it reaches 180-190F
Slowly stir in vinegar and let mixture come to room temperature
Strain the curds from the whey, reserving the whey
Stir in salt to taste, chill and eat (add cream or half and half if desired)
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