Kate's Cuisine

Apr 28 2012

Alton’s Cottage Cheese

16 cups skim milk $4.99
3/4 cup white vinegar $0.42
1 1/2 teaspoons kosher salt $0.02
1/2 cup half-and-half $0.44

Total Cost    $5.87

1.) Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees Fahrenheit. 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 the colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze 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.

3.) If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

4.) Serve and enjoy!

Read my review of Alton’s Cottage Cheese here

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