Quick Cottage Cheese

Total Time:
50 min
10 min
35 min
5 min

about 2 cups

  • 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

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 68
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
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

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