Quick Cottage Cheese

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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.

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much better than store bought especially with the heavy cream

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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.

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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!

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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.

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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

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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!