Cottage cheese

Ingredients:

• 1 gallon whole milk (preferably not ultra-pasteurized)
• 1/4 tablet rennet or 1/4 teaspoon liquid rennet
• 1/4 cup white vinegar or lemon juice
• 1 teaspoon salt (optional)
• 1/4 cup heavy cream (optional, for creamier texture)

Instructions:

1. Heat the Milk:
   • Pour the milk into a large pot and heat it slowly over medium heat until it reaches 190°F (88°C). Stir occasionally to prevent the milk from scorching on the bottom of the pot.
2. Add the Acid:
   • Once the milk reaches 190°F, remove the pot from the heat. Slowly stir in the vinegar or lemon juice. The milk should begin to curdle almost immediately. If it doesn’t, add a little more vinegar or lemon juice.
3. Let the Curds Form:
   • Cover the pot and let it sit undisturbed for about 30 minutes. During this time, the curds (solid) and whey (liquid) will separate.
4. Cut the Curds:
   • After the curds have formed, use a knife to cut them into small pieces (about 1/2-inch cubes). This helps release more whey.
5. Cook the Curds:
   • Place the pot back on the stove and heat the curds to 115°F (46°C). Stir gently to prevent the curds from sticking together. Once the curds reach the desired temperature, maintain it for about 30 minutes, stirring occasionally.
6. Drain the Whey:
   • Pour the curds and whey into a colander lined with cheesecloth. Allow the whey to drain for about 5 minutes. If you prefer drier cottage cheese, let it drain longer.
7. Rinse the Curds:
   • Rinse the curds under cold water to remove any remaining whey and cool them down. Gently break up the curds with your fingers as you rinse.
8. Add Salt and Cream (Optional):
   • Transfer the curds to a bowl and sprinkle with salt to taste. If you want creamier cottage cheese, stir in the heavy cream.
9. Serve or Store:
   • Your homemade cottage cheese is ready to eat! Store any leftovers in an airtight container in the refrigerator for up to a week.

Enjoy your fresh cottage cheese on its own, with fruit, or as part of your favorite recipes!