Quick cottage cheese

  • 3.6L pasteurized skim milk
  • 170ml white vinegar
  • 1 1/2 tsp salt
  • 100ml half-and half-or double cream
1) Pour the skimmed milk into a large saucepan and place over a medium heat. Heat to 50C then 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.

2) 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 the curd under cold water for 3 to 5 minutes or until it is completely cooled, squeezing and moving the mixture the whole time.

3) Once cooled, squeeze the curd 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.

4) If serving immediately, stir in the single or double cream and serve. If storing the cheese, transfer to a sealable container and place in the refrigerator. Add the single or double cream just prior to serving.

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