Homemade Cottage Cheese

Janice

1 gallon whole milk

½ cup lemon juice (more or less) OR ¾ cup white vinegar (more or less)

1 tsp. salt

Between ¾ cup and 1 ¼ cups whole milk, half and half, or whipping cream

Slowly heat milk to 190 degrees. (You can stop at 180 degrees if using vinegar)

Stir the milk occasionally.

When it is hot, turn off the heat and add the lemon juice or vinegar.Slowly stir and watch for it to separate into curds and whey. (It will be obvious.)

Let it sit for at least ½ hour.

Strain the curds in a colander or mesh strainer lined with fine cheesecloth or a flour sack dish towel. (Strain it over a bowl if you want to save the whey.)

Rinse the curds with cold water.

Continue straining until the whey is pretty well gone. Squeeze the cheesecloth if you would like to help the process along.

You can stir in the salt while the curds are still in the cheesecloth to help the draining process or add it to the milk or cream.

Pour the curds into a bowl and add the milk or cream.

Refrigerate.

Use within about a week.

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