Quick Cottage Cheese

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Every week I make 'Greek' yogurt in a crockpot with 1 gallon of 1 or 2% milk.Super easy
This week I saved a quart of milk to try the cottage cheese and turned it into paneer with chives.
I don't know why people have problems. It will work with any milk. Heat milk, stir in vinegar or lemon juice. You see it separate.Cool. I then drain it through a fine mesh strainer before using a tea towel.

Dump in towel, twist out any remaining liquid. Rinse with cold water. Twist again . Dump dry curds in bowl, crumble, add a little kosher salt, add some dry chives. This is cottage cheese if you add a little milk or cream.

But throw back in towel, twist and flatten, Put in frig for an hour with weight on top. Voila..paneer. Slice and enjoy on crackers or Indian recipe

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What fun! I just made this and it is Excellent. This has spoiled me for store bought. It's wonderful dry without adding the cream. I put in the towel lined collander and let the sprayer rinse while I stirred through it. No vinegar taste. Pressed dry and added salt to taste. Thanks Alton.

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I tried this, and not only was it quick and easy, it was the BEST cottage cheese I've ever had!! One problem I had though was involving the leftover curds. I stored them in a sealed container in the fridge like it said to do in the recipe, and then when I went to take out a portion to add cream this morning, the curds had changed to a kind of clearish color and the consistency had changed to a more gummy texture. Does anyone know why this may have happened? The cottage cheese I made from the fresh curds yesterday was perfect so I'm not sure what happened overnight.

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Works well... I tried it with lactose free milk.. didn't accomplish much cause I added cream.. but it was good. The best part was knowing what was in it.

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Better than store bought because I can control the amount of salt and creaminess. Very easy to make. Bought a gallon of 2% milk, consumed some, then left for Tahoe to catch the 2012 Spring Break snows. Drank some more after returning and had 2 1/2 quarts of milk remaining as of the expiration date. Although the milk would have been good for several more days, this was a prime opportunity to try another of Alton's never-disappoint recipes. Based on other reviews, I used 1/2 cup of vinegar and 1/2 tsp of salt for 2 quarts of the milk. The taste and texture were perfect. Taste testing included spreading a bit of the cheese on whole grain crackers. Heavenly (Tahoe pun intended.

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Soooo good. I don't quite agree that I'll never buy store bought again, but I'll definitely be making this frequently. Followed the recipe exactly and had no problems whatsoever. I did cut back on the salt as some folks suggested - I think it's just a matter of taste, so add the salt gradually until it gets to your preferred saltiness level. I think I got a little under 2 cups, but it was close enough. My only complaint is that now I have to buy a bigger pot so I can make a double batch next time. Also, for those who said this was expensive, they must either be buying really cheap cottage cheese or really expensive milk. Mine actually came out a little cheaper than the cottage cheese I usually buy, but the milk was on sale. At regular price it comes out about the same. Now I want to try to make fresh mozzarella with the curds.

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Excellent, and a fun project with kids! My only reservations are in technique, so I'll just offer them as suggestions and not count it against the recipe. First, I loooove salt, and this is really too much. I would recommend starting with one teaspoon and seeing if you want more. Second, my curds turned out awfully mealy, because I apparently overworked them during the rinsing stage. So, with that knowledge, you should be able to make one mighty fine bowl of cottage cheese!

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I just made this today and I was pleasantly surprised! This was really good. I don't care for store bought cottage cheese (I have tried so many brandsexcept for Knudsen which is not sold at any of the stores I go to (and it is expensive. I like a small, dry curd with just enough cream so the curd is not swimming. I can do that with this recipe! Very easy and mine tased a little like mozzarella. I will reduce the salt as 1 1/2 tsp of kosher was a tad much for my tastes but other than that, this was great!

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I've made this recipe twice now. The first time I used it for cottage cheese and it was delicious! I used whole milk both times and used 1 cup of vinegar instead of 3/4ths. I got about 2 cups of cheese curds. The second time, I let it drain over night then sliced it up to make fried cheese curds. Delicious! Both times I boiled the whey with a teaspoon of salt, let it sit to cool and then strained it. I got ricotta. Someone said it couldn't be done, but it can. :

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Thank-you Alton for sharing your recipe... I'm Looking forward to making my own cottage cheese and enjoyed reading all the extra information members have offered... Will post my cheese making results soon...