Скачать или смотреть Making Homemade Cottage Cheese | It's SO EASY!

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Ingredients:
1/2 gallon milk
1/4 cup lemon juice or 1/4 cup plus 2 Tbs vinegar
1/2 tsp salt
A couple Tbs heavy cream, optional

Directions:
In a pot with a heavy bottom, slowly heat milk to 190F or 88C. Do not boil! stir constantly so milk does not burn.

Once the milk comes to temperature, remove it from the heat. Stir in vinegar or lemon juice and cover it. Let it sit for 30 min. The curds will separate from the whey during this time.

Line a strainer with a tea towel or a cheese cloth and place it in a large bowl to catch the liquid. Gently scoop the curds, the solids, into the strainer and leave the whey, the liquid, behind. Try not to break up the curds too much.

Let this sit for 30 min to drain. After 30 min gently squeeze out remaining liquid and place the cheese in a clean bowl. Sprinkle with salt, you can add more if you want, and gently stir it in. This process will season the cheese and also break up the curds into your desired size. Add heavy cream at this point it you want to make the cottage cheese creamier.

For best results chill it before serving.

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