Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Milk Made
Save Recipe Print
Quick Cottage Cheese
Total:
50 min
Prep:
10 min
Inactive:
35 min
Cook:
5 min
Yield:
about 2 cups
Level:
Easy
Total:
50 min
Prep:
10 min
Inactive:
35 min
Cook:
5 min
Yield:
about 2 cups
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
More from:

Cheese Guide

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Cheese Fondue

Recipe courtesy of Food Network Kitchen

Cheese Soup

Recipe courtesy of Alton Brown

Macaroni and Cheese

Recipe courtesy of Sandra Lee

Mac and Cheese

Recipe courtesy of Ina Garten

Cheese and Chocolate

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories