Simplest handcrafted cottage cheese ever. Also fast. This recipe comes from Poppy’s Money Tree, many thanks to them!
As with all dairy projects, they all seem to start with milk in a pan, on the stove
Bring the milk to 120 degrees, stirring constantly.
Remove from heat and add vinegar
curdling begins, immediately. Stir gently, but thoroughly.
put the lid on and allow to rest for 30 minutes
Drain into sieve lined with cheesecloth, and gently rinse the curds in cold water
then completely drain, starting by lifting the sides of the cloth off the edges of the sieve, eventually drawing the cloth together and wringing out the liquid
allow the bundle to drain a few minutes more
then empty the curd into a bowl
add a tsp. of salt and fluff with fork. Then add milk or half and half to desired texture. The curd is very small, a mild flavor and very rich.
It is glorious plain, with fruit, or blended as a “farm cheese” spread, with either fruit and honey or jam or as a savory, with garlic and chives, or basil and sundried tomato.
Eat immediately, or refrigerate for up to 7 days.
And that concludes Frugal Friday!