Description
This Cottage Cheese (Small Curd) features a delightful flavor and simple preparation. Made with fresh whole milk and just a few ingredients, it’s perfect for a quick and healthy meal option.
Ingredients
Scale
- 1/2 gallon whole milk not ultra-pasteurized
- 1/4 cup white vinegar or lemon juice
- 1/2 teaspoon salt or to taste
- 2-4 tablespoons heavy cream or whole milk optional, for creamier texture
Instructions
- Pour the milk into a large pot and heat over medium, stirring occasionally until it reaches about 190°F. Remove from heat.
- Slowly stir in the vinegar or lemon juice, gently mixing for 10–15 seconds, then stop for curds to form.
- Cover the pot and let it sit undisturbed for 20–30 minutes.
- Line a colander with cheesecloth or a kitchen towel and pour the curds and whey into it. Drain for 5–10 minutes for wetter cheese, or longer for drier curds.
- Rinse the curds under cold water while gently breaking them apart to cool the curds and remove excess acidity.
- Transfer the curds to a bowl and sprinkle with salt. Stir gently to combine.
- For creamier texture, stir in heavy cream or milk until reaching desired consistency.
- Chill for at least 1 hour before serving.
Notes
Ensure the milk is not ultra-pasteurized for better curd formation.
Adjust the salt to taste based on preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg