Cottage Cheese

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Danil54grl

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1/2 cup white vinegar
1/2 gallon of milk (8 cups)

Place a colander inside of a larger bowl and line it with unbleached muslin.
Heat 1/2 gallon of milk on medium heat, stirring constantly until the milk is 120 degrees F.
Once the milk has reached 120 degrees, remove from heat. Pour and gently stir in the 1/2 cup of vinegar. Your milk will start to curdle.
Put a lid on the pan and let sit for 30 minutes to cool down and firm up.
Pour mixture through cloth lined colander
Rinse the curds in cold water.
Gather cloth and gently squeeze out excess liquid.
Mix 1/2 cup of milk 1/8th tsp salt and add curds.
Stir mixture. If it seems dry, you can add more milk. Makes about 2 cups.
 

Brent S

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1/2 cup white vinegar
1/2 gallon of milk (8 cups)

Place a colander inside of a larger bowl and line it with unbleached muslin.
Heat 1/2 gallon of milk on medium heat, stirring constantly until the milk is 120 degrees F.
Once the milk has reached 120 degrees, remove from heat. Pour and gently stir in the 1/2 cup of vinegar. Your milk will start to curdle.
Put a lid on the pan and let sit for 30 minutes to cool down and firm up.
Pour mixture through cloth lined colander
Rinse the curds in cold water.
Gather cloth and gently squeeze out excess liquid.
Mix 1/2 cup of milk 1/8th tsp salt and add curds.
Stir mixture. If it seems dry, you can add more milk. Makes about 2 cups.
cool idea, if you use fresh cow or goat milk does it work the same way?
 

Danil54grl

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I have only done this with whole cow milk but I have been told it will work with milk from the grocery store, even the 2% milk. You just won't get as much cheese curds. The goat milk I have is actually what we drink normally just because we prefer it. Goat milk is naturally homogenized and doesn't separate like a cows, so I don't see why not.
 

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