Cottage Cheese

Recipe View Gently heat the milk in a small, heavy-bottomed saucepan over medium heat, stirring occasionally to prevent scorching. (Approximately 3-5 minutes)

Recipe View Bring the milk to a gentle simmer, watching carefully to prevent it from boiling over. (Approximately 1-2 minutes)

Recipe View Once simmering, remove the saucepan from the heat and immediately stir in the vinegar. The milk will begin to curdle almost instantly. (Approximately 1 minute)

Recipe View Continue stirring gently for 1-2 minutes, allowing the curds to fully separate from the whey (the watery liquid).

Recipe View Line a colander with several layers of cheesecloth, ensuring it overhangs the sides. Carefully pour the curdled milk mixture into the cheesecloth-lined colander.

Recipe View Allow the whey to drain from the curds for approximately 15-20 minutes, or until the curds reach your desired consistency. For drier curds, allow to drain longer.

Recipe View Gather the edges of the cheesecloth and gently squeeze out any excess whey. (Approximately 1 minute)

Recipe View Transfer the cottage cheese to a bowl and season with a pinch of sea salt to taste. Mix gently to distribute the salt evenly.

Recipe View Serve immediately or store in an airtight container in the refrigerator for up to 3 days.