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.