- 1 gallon of whole milk (or low-fat milk, depending on preference)
- 1/4 cup white vinegar or lemon juice (as a coagulant)
- Salt to taste (optional)
Instructions:
Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from scalding. Heat the milk to about 180°F (82°C). You should see small bubbles forming around the edges of the pot.
Add the Coagulant: Once the milk is heated, add the white vinegar or lemon juice. Stir gently to combine. The milk will begin to curdle as the acid helps separate the curds (solid) from the whey (liquid).
Let It Sit: After adding the vinegar or lemon juice, allow the milk to sit undisturbed for about 10-15 minutes. This will allow the curds to fully form.
Cut the Curds: Once the curds have formed, use a knife to cut them into small cubes. Let them sit for another 5-10 minutes.
Cook the Curds: Turn the heat back on and gently cook the curds for an additional 5-10 minutes, stirring occasionally. This helps firm up the curds.
Drain the Curds: Place a fine-mesh strainer or cheesecloth over a large bowl and pour the curds and whey into the strainer. Let the curds drain for 10-15 minutes.
Rinse the Curds: Rinse the curds with cold water to remove any excess whey and vinegar or lemon taste.
Season and Store: Once the curds are drained, season with a pinch of salt if desired, and transfer the cottage cheese to an airtight container. Store it in the refrigerator for up to a week.
Conclusion: Cottage Cheese as a Nutrient Powerhouse
Cottage cheese is a nutrient-dense food that offers a variety of health benefits. From its high protein content to its role in supporting digestion and heart health, this dairy product deserves a place in your diet. Whether you enjoy it on its own, mix it with fruits or savory dishes, or even make it at home, cottage cheese provides a versatile and tasty way to boost your nutrition.
