Homemade Cottage Cheese

Step 1

Pasteurize the milk- If you have an instant pot, put the lid on with the steam vent open or closed. Push the YOGURT button until the screen says "boil" or "HIGH" depending on your model. When the instant pot beeps and says, "YOGT" then it is done pasteurizing. If you do NOT have an instant pot, heat the milk on medium heat to 190°F stirring constantly so the milk does not burn on the bottom of the pan.

Step 2

Add 3/4 cup of vinegar and stir a few times. This will begin curdling the milk. Let the milk curdle for 30 minutes.

Step 3

Spoon the curds into a double layer of cheesecloth that's placed in a colander either over a bowl, or over the sink. Let it drain for 30 minutes.

Step 4

Gather the corners of the cheesecloth up and form a ball of curds. Wash the outside of the ball of curds with cold water until all of the curds in the ball are cool.

Step 5

Put the curds into a bowl and add salt to taste, beginning with 1 teaspoon.

Step 6

(Optional) A few tablespoons at a time, add heavy cream until it is at your desired creaminess.