Quick Cottage Cheese

Total Time:
50 min
Prep:
10 min
Inactive:
35 min
Cook:
5 min

Yield:
about 2 cups
Level:
Easy

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.


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4.2 69
This was a more than a bit disappointing. I was hoping that this would replace the cottage cheese that I used to buy, but stopped because they started adding gums to it and ruined it. The result was just OK. Don't get me wrong, the process went fine and it seemed to turn out as it was supposed to, but it was somewhat grainy and rather bland. It was also WAY too salty. I should have believed the comments that said not to use the full amount of salt in the recipe. I had added the Kosher salt one half teaspoon at a time, tasting it before I added more, and it tasted OK at first, with the 1.5 tsp the recipe called for. I tasted it a couple of minutes later and it was pretty awful. Maybe the salt had dissolved by then, but it was way too salty, and I really LIKE salt. I tried rinsing the curds and that helped somewhat, but it ended up making the curds mushy when I added the half & half. I might try it all again, maybe with rennet, as suggested by another commenter and a different kind of milk perhaps. item not reviewed by moderator and published
Good if your going to use immediately. This was fine the day it was made. After being in the fridge overnite it turned into one big milky rubber ball. I much prefer the rennet way to go here, it stays creamy until it's all gone! Rennet isn't hard to find. You can use junket tablets as well. They are in the ice cream isle at most grocers. item not reviewed by moderator and published
Yummy! Salt to taste. I used farm buttermilk (Homestead Creamery Inc. VA.) to curds prior to eating. This gives the thicker cream texture of store bought but taste much better. I am making the ricotta cheese now. item not reviewed by moderator and published
I can't figure out what I did wrong! My curds turned into a hard rubbery blob. The recipe is so simple I have no idea how i could have screwed this up! Any help??? item not reviewed by moderator and published
I have a suggestion for the remaining whey (which is very rich in protein). I make curry often and replace the water I use in curry with the leftover whey from the cottage cheese. The slight vinegary taste complements the strong flavors of the curry. item not reviewed by moderator and published
I thought the cheese was really good - but I am concerned about what to do with the large amount of leftover whey. I read the posts about making ricotta - but I agree with one reviewer that there is not enough albumin left in the whey to make ricotta - at least not very much. Can you truly make bread with the whey despite the amount of vinegar in it? If someone has successfully made bread with it please let us know. Sourdough bread might be a good application to try since it has a sour taste anyway. Next time I will try it. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. : item not reviewed by moderator and published
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... item not reviewed by moderator and published
I made this 3x so far. I used whole goat milk, because we farm goats. But the same process works. If the milk is not hot enough (you can go up to boiling it then you get low yield, and post silly add-ons like - and then I made ricotta cheese with all the protein I didn't use in my first 1/2 cup of cottage cheese that I made. It makes about 2 cups.. and if you don't have 2 cups of curd, then you also won't have yellow, clearish whey, and solid white curds. I skipped the salt and pressed it into paneer, and another time added 1/2 tsp. salt and some minced garlic, and another time just served the cottage cheese with local berries over the top. item not reviewed by moderator and published
Wonderful recipe & so easy! Everyone loved it, especially the kids. I highly recommend adding the half & half and salt as the recipe suggests. For the reviewer who said it has no flavor on it's own, go look at the label on a container of cottage cheese at the store. They add salt and cream among other things. It's ridiculous to review this recipe without adding anything to it. I have used a lot of Alton Brown's recipes and never had one turn out bad. Try his recipe for brined turkey for Thanksgiving! I've used it several times and it's wonderful. item not reviewed by moderator and published
Much better tasting than the one I buy at the store! I divided the recipe by 4 so I only used 1 qt of milk and that made for one large helping that I ate right away. I was worried that the vinegar taste would be prominent but it wasn't at all. I used half-and-half and it made the curds very moist. Incidently, I don't have a thermometer to tell the temp of the milk so I let it warm on medium till I saw a few bubbles (but not yet boiling - apparently this was too warm because I burned some of the milk and my cottage cheese ended up having some brown pieces BUT it still tasted good and had a nice texture. item not reviewed by moderator and published
Recipe works well; rather fascinating to watch curd appear before my eyes. But absolutely no flavor by itself so kinda sad about that as I eat cottage cheese daily. Miss Muffet must have been pretty hungry to eat this. item not reviewed by moderator and published
much better than store bought especially with the heavy cream item not reviewed by moderator and published
Disappointing! I ended up with half a cup of curd with a strong vinegar taste. I was excited to make this recipe (after seeing the episode), but will not try it again as there is nothing that I could do different since I followed the recipe exactly as instructed. item not reviewed by moderator and published
So this is what real cottage cheese tastes like!!! Yummy!!! I enjoy having cottage cheese for breakfast but since trying this recipe I know what I've been missing. The texture and flavor far exceeds store bought. Definitely worth the effort! Thanks Alton! item not reviewed by moderator and published
It is almost like a cross between fresh mozzarella and cottage cheese. It is so easy to make that I will never buy cottage cheese again. item not reviewed by moderator and published
This may be a silly question, but I would like to make this recipe and want to be sure. Is "white" vinegar the same as "distilled" vinegar? If not, can you please tell me the difference and where to get it? Thanks item not reviewed by moderator and published
I watched this episode and knew that skim milk is the only kind you can use for this recipe. I followed the recipe to a "T" and it came out perfectly becuase people have different tastes for the amount of salt i started with less until it was the way i wanted it. the texture was perfect it didnt gum up on my teeth like store bought tends to do. plus it tastes like mozzarella. My mom in law hates cottage cheese but loved this recipe i served some with berries and the rest i mixed in with salsa and served with chips perfect recipe will make this again! item not reviewed by moderator and published
I am super upset with the turnout. I made the "cheese" exactly as instructed and in the end wound up with a hard dry yellow mess, it is nasty and inedible looks and tastes like shards of hard plastic,,...... item not reviewed by moderator and published
This is not true cultured cottage cheese, but makes something like it. If you squeeze it out good, it makes a chewy mozzarella crumble. Once you add the cream, it looks more like cottage cheese. I served it with apple slices and it was delicious, but I also imagine it would be great added to pesto over pasta, or in a lasagna. Oh, and don't try to use the whey. Don't forget about the 3/4 cup vinegar that has been added! item not reviewed by moderator and published
My best suggestion would be to use skim milk like the recipe calls for instead of whole. I remember watching the episode and Alton was very specific about the milk being skim item not reviewed by moderator and published
Cut the entire recipe in half. Curd texture was like a very soft mozzarella. This does involve a good bit of work. But, if you are a foodie like I am, you are just playing around in the kitchen anyways. I can't help but wonder if those complaining about the saltiness used your typical grind (iodized salt) an not kosher. Use kosher, and only use half. When making some up for consumption (adding the ? and ?), salt to taste. item not reviewed by moderator and published
relatively easy to make, easy to eat, tastes good, but I don't know if I'll really "never by cottage cheese again" I just don't think that it was that amazing. item not reviewed by moderator and published
I would like to make this recipe and was wondering about how long the cottage cheese curds will last in the refrigerator? item not reviewed by moderator and published
I gave this recipe a try this morning and it turned out perfectly. With the many reviews indicating that it hasn't been turning out as people expect, I was sure to follow the method to the letter. After squeezing out the curd under cold water for 3 minutes I gave it a little taste and couldn't detect a trace of the vinegar. I was able to form the curd into a big ball then crumble into my preferred size into a container. Like many other reviewers I only added 1/2t of salt, but I used a finer grain sea salt and the sodium level was perfect for me. I'll be keeping the curd in a covered container and just transferring single servings to a bowl then adding the milk. I tried my first bowl with a splash of light vanilla soy milk and the flavor was divine. I'm so happy to have found this recipe so that I can now control the fat content, saltiness, and curd size of my cottage cheese. Oh, and I did get a full 2 cup yield out of this. =) item not reviewed by moderator and published
I followed the recipe exactly except I heated to more like 130 by accident. I didn't stir it for a full 2 min, probably not quite one. I don't know if that had anything to do with it but my curds were very small, more like ricotta. The cream was completely absorbed and the finish product was like thick salty ricotta. Any thoughts as to why? It still tasted good but my kids wouldn't eat it because it looked "funny". item not reviewed by moderator and published
A previous reviewer stated that they tried to make ricotta from the whey. Your inability to do this has nothing to do with the altitude but more importantly the method in which you made the "Curds and Whey." In this method you can?t make ricotta because you've already precipitated all the albumin protein the milk has using acid (white vinegar) and heat and therefore there is no remaining whey to make whey Ricotta. If you had the whey from a traditional form of cheese making there would be enough remaining albumin to yield ricotta cheese. This whey however, is still full of protein and can be used for other things. It is especially good for slow rising breads like A.B.?s pizza dough recipe. It added a lot of flavor to the resulting crust. Here is the recipe. http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html item not reviewed by moderator and published
I recently learned to make paneer for Indian recipes and this is the same, except for lemon juice instead of vinegar. I used whole milk instead of skim, and once it is drained and rinsed, you can press it under a heavy pan and then cut it into cubes after it cools. Once cubed, it can be fried and will brown without melting. It can be used as the protein in vegetarian dishes or to replace meat in other dishes. It is similar to tofu but I think it has a more pleasant texture and taste. It also freezes well. It looks as if the only difference is breaking up the curd and mixing with half-and-half to soften it, rather than pressing and draining it to make it more solid. The real key is to rinse it very well to get all of the acid out. item not reviewed by moderator and published
After reading all the comments that were very helpful, I used lowfat milk, less salt, and spent a lot of time rinsing the curds. I then added heavy cream to the mix and the result was heavenly. The best cottage cheese I have ever eaten and I have eaten a lot of cottage cheese. I can't wait to share it with my friends. Thanks Alton! item not reviewed by moderator and published
I've made this twice. The first time I added the entire 1 1/2tsp of kosher salt and it was practically inedible. I read the reviews after the fact and made it again yesterday. Much better when I only used 1/2tsp of kosher salt. I added the cream right away and the product was wonderful. It yielded just over 2C. It was completely coagulated by this morning, however. Ugh. Doubt seriously if I'll ever make it again. I also attempted to reheat the whey to produce ricotta as suggested and I got nothing but liquid. Any suggestions? I live at 6400ft. Maybe there's an issue with altitude and adjusting the recipe??? item not reviewed by moderator and published
Just made this, and having not actually had cottage cheese before, I found this tasted very much like mozzarella. I varied the recipe slightly after reading the other reviews. I took the cheese and soaked it in cold salt water breaking it up under water. I did this several times and then rinsed it even more under running water. I squeezed every drop of water I could get out of it and then tasted it. It only had the faintest of vinegar taste. I took the cheese broke it up in a bowl sprinkled a small amount of salt on it, added the half and half, then sprinkled some more salt on it, Probably no more than a 1/4 of a teaspoon. I let this chill for a while then ate it. The key is to rinse as much of the vinegar out as possible. It makes about 1 cup. just to verify, my wife (who eats cottage cheese) tasted it and said "it taste like cottage cheese". item not reviewed by moderator and published
My four-year old and I watched the "Milk Made" episode together. He and I both love cottage cheese, so I wanted to give it a try. We had great fun making it together (he did the stirring as I added the vinegar and helped squeeze the curds in the tea towel under the cold water). He is learning to love the science of food preparation and he really loved eating the results. item not reviewed by moderator and published
I used fresh, raw milk that I have an abundance of. I doubled the recipe right off the bat and I cut down the vinegar to 1 -1/4 cup & also cut down the salt to 1 -1/2 tsp. It came out great. Much better & more flavorful than store bought. I yielded 4+ cups of curd's & after totally draining & mixing, I just take out the amount we want for our meal & mix with the fresh cream we have on hand. It's easy & fast & trouble free, not to mention, delicious. I 'm really happy to of stumbled upon this recipe. item not reviewed by moderator and published
I didn't get very much, as someone else said, only about a cup. The recipe was easy enough. But it was dry, and bigger chunks than the small cottage cheese that I usually have...and that usually has the whey, and it's creamy....the whey here was more vinegary, not so creamy. Maybe it's my expectations, but whenever Alton says that once you make it yourself, you'll never buy it again from the store...I expect that to be true, that he's done the research and tried different ways to make it, etc, but in this case, I think I'll just stick to store bought. item not reviewed by moderator and published
I did not find the result anywhere near cottage cheese. I will probably eat it, but will not make it again. The curds are kind of sandy and not even the size of small curd cottage cheese. It is nice that there are no preservatives or added ingredients, but I can find cottage cheese made locally at my co-op that has no extra ingredients for about the same price as this and it actually tastes like cottage cheese. I am going to look for the real recipe instead of trying to cut corners with this one. item not reviewed by moderator and published
I got a super low yield out of this--only about a cup. I think I'll try a different recipe next time. The vinegar taste was a little off-putting--maybe lemon juice or buttermilk would make a better tasting cottage cheese. On the bright side, however, the low yield spurred me on to doing something with the whey, so I wouldn't feel so wasteful. After doing a little googling, I added a teaspoon of salt to the whey, heated the mixture to the boiling point (212 F), let it cool to 140F, then strained it through cheesecloth. Voila, ricotta cheese! Then I fed the remaining (cooled) liquid to the puppy. He was ecstatic! The whole experience was sort of a lose/win/win, in that order. item not reviewed by moderator and published
So what do I do with the whey? Anything? item not reviewed by moderator and published
In case anyone is still wondering... You CAN make this recipe with raw milk (straight from the cow). As with any raw milk product, be aware of the conditions from which your raw milk comes from and be aware of any potential bacteria and infectious conditions. Full-fat and skim milk are interchangeable in simple cheese recipes. The acid (vinegar) simply separates the curds from the whey. The amount of fat in your milk will only affect the taste and feel of your curds. You can also use powdered milk. Try a 7-1 ratio. 7 pints of reconstituted powdered milk (reconstituted overnight) to 1 pint of half and half. It should work, but you may want to play around with the amounts. Finally, if you are having trouble achieving a clean break (the why is clear and the curds are totally separating), then don't be afraid to add more vinegar. Just add a small amount very slowly until you see a clean break form. item not reviewed by moderator and published
I cut this recipe in half, but otherwise made it exactly as written. Very very good, but next time I will be using MUCH less salt. I can't imagine if I had not used kosher!!!! item not reviewed by moderator and published
This recipe sounds so inviting. I wonder if you could make it from dry milk? I wish we could ask Alton directly. Every "Good Eats" I watch I have a million questions. item not reviewed by moderator and published
How salty you like your cheese is unique to each person. One thing to watch out for in Alton's recipes is the type of salt. In this case he indicates kosher salt. If you substitute table salt, you will have a much saltier tasting cheese and should probably cut way back. You can always add more after the cheese is made. item not reviewed by moderator and published
My husband and I sometimes have a hard time finishing a whole gallon of milk before it starts to go bad. I had about 4 cups of slightly off skim milk - not chunky or anything, just not the thing to drink with a plate of cookies. After seeing the "Milk Made" episode, I figured it wouldn't matter that the milk was already going because you're essentially spoiling it by putting in the vinegar - and, hey, I was just going to pour it down the drain anyway. I reduced the recipe and got 1 bowl of delicious, tangy, soft, tiny curd cottage cheese! If you open your milk jug and think "Hmmm...I should have finished this 2 days ago..." try this recipe. Even if you don't like it and throw the cheese away, you haven't lost anything -- and if it works for you like it did for me, you're saving yourself a little money from going down the drain! item not reviewed by moderator and published
I'm living in a village in Ukraine (on a Peace Corps assignment) and have been unable to buy cottage cheese. I buy my milk from a neighbor and it's straight from the cow. "Pasteurized skim milk" is not really in the vocabulary around here. Any ideas on how I can make this recipe work for me? Should I try it as-is, just using my full-fat milk? Thanks for your help! item not reviewed by moderator and published
I love this recipe, much easier than the rennet ones, I will admit that the recipe as it stands was a bit too salty for my tastes, so I will cut it in half next time. I saw in mentioned a couple of times that this is expensive for cottage cheese. A 16 oz container of cottage cheese at my store the day i bought the ingredients was 4.19 the gallon of skim milk 2.09, 32 oz bottle of white vinegar, 94 cents, and a pint of half and half wa 97 cents. So all the ingredients(minus the salt which I had) came to 19 cents less than the commercial cottage cheese. I got just over 2 cups of the stuff I made, so I got more, it costs less, and I had vinegar and half and half left over, not so expensive for me :) item not reviewed by moderator and published
This was super easy and the final product was ok - but WAY TOO SALTY!! My husband spit it out. Next time I'll put 1/2 t salt instead of 1 1/2 t as the recipe calles for. item not reviewed by moderator and published
The cool chemistry and lack of preservatives made this a great recipe for me. The cheese was very soft, almost ricotta-like at first. I left out the cream and just kept the curds in the fridge, where they firmed up and were even better. Salt to your own taste - I like how much AB put in, but others may not. item not reviewed by moderator and published
If you are used to the US mass-market cottage cheese, you will likely find yourself surprised at the curd size, texture, and taste. Many of the megamart cottage cheeses may be a rennet-based cheese (most of the larger curde cottage cheeses use rennet as an activator, rather than an acid). You can go a short distance further and make a variation the common Indian cheese, paneer. Take the resulting curds and wrap them in a tea towel. Place the bundle in a colander and allow the whey to drain out. For a firmer paneer, use a weight to press out the remaining whey. For paneer, you can also skip the rinsing portion of this recipe and go straight to the bundle, squeeze, and press. item not reviewed by moderator and published
After seeing the "Milk Made" episode, I knew I had to try this! We have a Great Pyrenees dog and she loves cottage cheese -- but I've been concerned about all the added preservatives/sodium in major brands. This recipe is an EXCELLENT alternative! Now, I can feed our Pyr sodium free curds....oh, and me too (ok, less sodium curds for me)! Just a note about the cream/half and half: I prefer a healthier alternative -- plain, lowfat yogurt. Thinned with a little milk or water, I think it makes a super low fat version! item not reviewed by moderator and published
It worked great and it was delishes item not reviewed by moderator and published
loving it item not reviewed by moderator and published
WOW. I generally love salt, but this was almost inedible. Next time I try it, I'll cut the salt in half (at least). The basic flavor was good though. item not reviewed by moderator and published
I halved the recipe and it still yielded a pretty big bowl. I guess it would depend on one's appetite, but I couldn't finish it. The curds came out much bigger than even the commercial brand big curd cottage cheese. But I do prefer bigger curds and a drier cottage cheese, which is exactly what this delivers. The taste comes to be more like a cross between a mozzarella and cottage cheese. Very enjoyable and would make it again. item not reviewed by moderator and published
I love it and I will never go back to store bought cottage cheese again!!! item not reviewed by moderator and published
I grew up eating homemade cottage on my greatgrandparents' farm. I was so excited to find this recipe. However, it was nothing like the tangy creamy memories of my past. It was hard, dry and tasteless. Quite a waste of energy. item not reviewed by moderator and published
I read all the reviews to see if anyone else had my problem, and I seem to be alone. I wanted to wait for my mother to come over to try the cottage cheese so I packaged the curds in an airtight container as instructed. They were salted per the instructions. The curds turned into opaque little pellets within 15 minutes! No amount of cream would reconstitute them. I have no idea why Alton suggests not storing them covered in cream in the first place, but if I ever try this recipe again, I will definitely cut back on the salt and either eat immediately (which isn't always convenient) or try just adding cream and storing. I love Alton's recipes, and I did find this a perfect recipe to make with kids, but it just didn't work out for me in terms of storage. item not reviewed by moderator and published
this cottage cheese is simply wonderful. you will never want to have store-bought cottage cheese again. i highly recommend it! item not reviewed by moderator and published
Fabulous for elem school or scout troop project. Thanks. item not reviewed by moderator and published
The Science of it alone is enough to make this recipe a winner in any curious minds book. A little more chewy then store bought cottage cheese and definitely more expensive but very good. item not reviewed by moderator and published
The worlds most expensive cottage cheese, but very fun to do, great acidic protein chemistry! Texture is not like regular cottage cheese like the others say, but I like it. It is definitely worth doing at least once and particularly if you have kids. We made it with non-fat half and half. My wife took a bite, I ate the rest over four meals. item not reviewed by moderator and published
Mine turned out more like Ricotta than cottage cheese, but I likely didn't get it dry enough. Regardless, it was tasty and it was fun to actually make my own cheese. item not reviewed by moderator and published
Tried the recipe instead of one gallon, used a half gallon of 2% milk and 1/2 cup white vinegar. Brought it up to temperature, shut off heat, added vinegar and the milk coagulated instantly. ice-bath cooled it and strained it. added salt and didn't have cream so used whole milk. mixed it and broke up curds. Really tastes better than store bought. item not reviewed by moderator and published
You can make Norwegian 'Brown Cheese' by taking the whey and reducing it until it is thick and adding cream to it. It will harden into a block or leave it creamy to spread on toast. It has a salty caramel taste to it. The amount of vinegar that is added initially will be minimal to the end flavor. Most other cheeses are made by adding or creating via bacteria, some acid. item not reviewed by moderator and published
I have heard that the mealiness comes from heating it too hot or too quickly. item not reviewed by moderator and published
Try a different ingredient than vinegar to produce the curds, there is lemon juice or rennet, for example. That will resolve the vinegar taste, and I'm sure you'll enjoy it more. item not reviewed by moderator and published

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Cheese Guide