Ingredients
- 1/2 gallon whole milk
- 1/2 C heavy cream
- 1/4 C lemon juice
- Salt to taste
Instructions
- Heat milk slowly to 180–190º
- Stir in lemon juice and remove from heat
- Let sit for about 10 minutes
- Line a colander with cheese cloth and place in a large bowl
- Pour mixture into colander to separate the cheese from the whey
- Pull colander out to allow it to drain further
- Set aside whey for other uses
- Put cottage cheese in a glass airtight container
- Add salt to taste
- Optionally, mix in up to 1/3 C heavy cream
Categories
Cooking Method