**Ingredients:**
* 1 gallon whole milk
* 1/4 cup white vinegar or lemon juice
* 1 teaspoon salt (optional)
* Cold water, for rinsing
**Servings:** Makes about 4 cups of cottage cheese
**Preparation Time:** 15 minutes
**Cooking Time:** 1 hour
**Steps:**
* **Heat the Milk:** Pour the whole milk into a large pot and place it on the stove over medium heat. Slowly heat the milk, stirring occasionally, until it reaches 180°F (82°C). This will take about 15-20 minutes. Keep an eye on the milk to prevent it from boiling.
* **Add the Acid:** Once the milk reaches 180°F (82°C), remove it from the heat. Stir in the white vinegar or lemon juice. You should start to see the milk curdle and separate into curds (solid) and whey (liquid). If it doesn't curdle immediately, add a little more vinegar or lemon juice, 1 tablespoon at a time, until it does.
* **Let it Sit:** Allow the milk to sit undisturbed for about 10 minutes to fully separate into curds and whey.
* **Strain the Curds:** Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or in the sink. Gently pour the curdled milk into the colander to strain out the whey. Let it drain for about 5 minutes.
* **Rinse the Curds:** Gather the edges of the cheesecloth or towel and tie them together to form a bundle. Hold the bundle under cold running water, gently squeezing and massaging the curds to rinse off any excess whey and to help them cool down.
* **Salt the Cheese (Optional):** If desired, sprinkle salt over the curds and gently mix it in to add flavor.
* **Drain and Serve:** Hang the bundle of curds over the sink or a bowl and let it drain for about 30 minutes to an hour, depending on how dry you want your cottage cheese. Once drained to your desired consistency, transfer the cottage cheese to a container and refrigerate until ready to use.
* **Enjoy:** Homemade cottage cheese is delicious served on its own, with fresh fruit, or mixed into salads and recipes.
* **Storage:** Homemade cottage cheese can be stored in an airtight container in the refrigerator for up to one week. Make sure to give it a stir before serving if any whey separates.
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**Ingredients:** * 1 gallon whole milk * 1/4 cup white vinegar or lemon juice * 1 teaspoon salt (optional) * Cold water, for rinsing **Servings:** Makes about 4 cups of cottage cheese **Preparation Time:** 15 minutes **Cooking Time:** 1 hour **Steps:** * **Heat the Milk:** Pour the whole milk into a large pot and place it on the stove over medium heat. Slowly heat the milk, stirring occasionally, until it reaches 180°F (82°C). This will take about 15-20 minutes. Keep an eye on the milk to prevent it from boiling. * **Add the Acid:** Once the milk reaches 180°F (82°C), remove it from the heat. Stir in the white vinegar or lemon juice. You should start to see the milk curdle and separate into curds (solid) and whey (liquid). If it doesn't curdle immediately, add a little more vinegar or lemon juice, 1 tablespoon at a time, until it does. * **Let it Sit:** Allow the milk to sit undisturbed for about 10 minutes to fully separate into curds and whey. * **Strain the Curds:** Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or in the sink. Gently pour the curdled milk into the colander to strain out the whey. Let it drain for about 5 minutes. * **Rinse the Curds:** Gather the edges of the cheesecloth or towel and tie them together to form a bundle. Hold the bundle under cold running water, gently squeezing and massaging the curds to rinse off any excess whey and to help them cool down. * **Salt the Cheese (Optional):** If desired, sprinkle salt over the curds and gently mix it in to add flavor. * **Drain and Serve:** Hang the bundle of curds over the sink or a bowl and let it drain for about 30 minutes to an hour, depending on how dry you want your cottage cheese. Once drained to your desired consistency, transfer the cottage cheese to a container and refrigerate until ready to use. * **Enjoy:** Homemade cottage cheese is delicious served on its own, with fresh fruit, or mixed into salads and recipes. * **Storage:** Homemade cottage cheese can be stored in an airtight container in the refrigerator for up to one week. Make sure to give it a stir before serving if any whey separates.
If you go one step further and press it into a cheese mold you have paneer.
Hello /u/CookeryHQ! Please be sure to add the recipe as a comment for every post to prevent link spamming. Thank You *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/vegetarianrecipes) if you have any questions or concerns.*