Recipe from Alton Brown (I halved it below)
- 1/2 gallon milk
- 3/8 c. vinegar
- 1/2 t. salt (slightly more if you use kosher salt)
- 1/4 c. heavy cream or half-n-half
- Heat the milk in a heavy-bottomed pot until it reaches 120 degrees (about 5 minutes over medium heat).
- Stir in vinegar; remove from heat and stir for a minute or two until the curds and whey separate (this is so cool! The whey is a yellowish, greenish liquid; the curds are the solids that will come together). Let sit, covered, for 30 minutes.
- Pour into a dishtowel (or cheesecloth) lined colander.* Drain for 5 minutes. Gather up the towel, and rinse the cheese under cold water for 3-5 minutes, squeezing and moving it the whole time.
- Dump cheese into container, add salt, and stir/cut into smaller pieces. It will be slightly dry at this point and look more like ricotta cheese than cottage cheese. Cover and refrigerate until ready to use.
- When ready to eat, add the cream and stir. Mmm....
*If you make bread, you can save the whey and use it in your bread making in place of water! In this case, make sure you drain the cheese over a large bowl. You'll get about 7 cups.
Makes 1 1/2 cups or so.