Cottage cheese makes a great high protein snack. Combine it with fruits or crackers for an afternoon pick-me up.
Start with a gallon of whole, organic, unhomogenized milk (the cream will be on the top).
Bring to 120 degrees in a double boiler. You want to avoid scalding the milk, as this will alter the taste.
Add 3/4 cup of vinegar and allow to sit for 30 minutes. You will see the curds forming and separating from the whey during this time.
At the end of 30 minutes, there will be a good amount of curds formed.
Line a colander with cheesecloth and pour the mixture carefully into the colander to drain. I like to keep the whey, it can be used for lacto-fermenting all kinds of foods.
Let it drain for a few minutes. Then wrap the curds in the cheesecloth and rinse under cold running water, kneading the curds as you go.
Pour the curds into a bowl and add salt and cream to taste if you like.
Even the kids love it!
- Farmer’s (curd) cheese using only 1 ingredient! (wholesomecook.wordpress.com)