Recipes : Quick Cottage Cheese : Food Network

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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.

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.