This recipe guides you through making fresh, homemade cottage cheese from skim milk, vinegar, and salt. It involves heating milk, separating curds with vinegar, straining, rinsing, and seasoning, culminating in a customizable dairy product that can be enjoyed immediately or stored for later. A quick and rewarding process for a staple snack.
Precision in temperature is crucial; heating the milk to exactly 120°F (49°C) ensures optimal curd formation without overcooking. Use a gentle hand when stirring in the vinegar to avoid breaking the curds too early. The resting period allows for full separation of curds and whey. Thorough rinsing under cold water removes residual acidity from the vinegar, yielding a sweeter, cleaner-tasting cottage cheese. Squeeze out as much liquid as possible for a firmer curd, or leave slightly more for a creamier texture. Adjust salt to taste, and remember to add cream just before serving for the best consistency.