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Quick Cottage Cheese
Recipe courtesy Alton Brown, 2007

Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Directions
Pour the skim milk into a large saucepan and place
over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in
the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Pour the mixture into a colander lined with a tea towel and allow to sit and drain
for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3
to 5 minutes or until the curd is completely cooled, squeezing and moving the
mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a
mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size
pieces as you go. If ready to serve immediately, stir in the half-and-half or
heavy cream. If not, transfer to a sealable container and place in the
refrigerator. Add the half and half or heavy cream just prior to serving.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved