Make Cottage Cheese Yourself

People often look surprised when I tell them I make my own yogurt and butter, but when I tell them I make cottage cheese they look downright confused.  "Huh?  I didn't know you could make cottage cheese" is the typical response.  Well, it has to come from somewhere.  It may as well be from me.  Why would I want to make my own cottage cheese, you ask?  Let's count the reasons.

1.  It tastes so much better than what you buy at the store, like little tiny bits of fresh mozzarella cheese.
2.  You can choose the milk you use, which is hopefully fresh from a local farm with pastured cows who are free of hormones or antibiotics.  Those dairy's never sell cottage cheese.
3.  You can control the salt.  Ever notice how much sodium is in store bought cottage cheese?
4.  Because it is like little tiny bits of fresh mozzarella cheese, you can use it recipes, such as, eggplant parmesan or lasagne and it's divine.
5.  It doesn't taste sour like cottage cheese from the store can taste.
6.  It's cool.
7.  The kiddo's love it.
8.  It will change your life.

Ok, so I'm running out of things, but I really wanted a long list.  Bottom line is that it is super easy to make your own cottage cheese and the taste is far superior to what you would buy at the store.  So, you want to know my response to the people who look confused when I tell them I make my own cottage cheese?  I say, "Huh?  I didn't know they even still sold cottage cheese at the store."

Homemade Cottage Cheese
This is Alton Brown's method; however, I reduced the salt because I think his is too salty.  You can also use half and half or heavy cream instead of the whole milk.  That is what Alton uses.  I always have whole milk on hand, so I just use it.  Save your whey to make bread, soak grains, or lacto-ferment vegetables Nourishing Traditions style!

1 gallon skim milk
3/4 cup organic vinegar (white distilled or white wine - nothing too strong in flavor)
1 teaspoon kosher salt
1 cup whole milk
Equipment:  Candy thermometer and food processer (optional, but recommended)

1.  Pour the milk into a large stockpot and heat to 120 degrees over medium heat. 

Step 2:  Remove the pot from the heat and slowly pour in the vinegar while stirring.  Continue stirring for 1-2 minutes until the curds separate from the whey.  Let it sit at room temperature for 30 minutes.

Step 3:  Line a fine meshed strainer with a tea towel (non fuzzy) and suspend it over a large bowl.  Pour the contents of the pot into the strainer so that the whey drains into the bowl and the curds are left in the tea towel.  Allow it to drain for 5 minutes.  (I know the picture below looks like a brain)

Step 4:  Gather the corners of the tea towel together and run the ball of curd under cold water until it is completely cooled.  Wring the water out so that the ball is dry.  Transfer to a food processer, add the salt, and pulse several times until it is broken up into small bits.

Step 5:  Transfer to a bowl and, if you are eating it right away, stir in the milk or cream.  Otherwise, wait until right before serving to add it.  It will turn into a sticky glob after sitting in the refrigerator if you add the additional liquid. 

Makes 1 pint or 2 cups