Quick Cottage Cheese


  • ½ cup half-and half-or heavy cream
  • 1 ½ teaspoons kosher salt
  • ¾ cup white vinegar
  • 1 gallon pasteurized skim milk

1. Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

View full recipe at SpringPad


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