Quick Cottage Cheese

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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...

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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.

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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.

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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.

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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.