Cottage Cheese, Homemade

[TWP]

Relatively simple process, you need a thermometer, WHOLE milk and Vinegar.  Salt is optional for flavor.

http://www.theorganicprepper.ca/how-to-make-cottage-cheese-01132013

White Vinegar will leave the flavor as a milk product.  Apple Vinegar may impart another (still good) flavor.

If you can find fresh, RAW milk, you get better cottage cheese BUT A DIFFERENT RECIPE:

http://www.theorganicprepper.ca/how-to-make-cottage-cheese-and-sour-cream-from-raw-milk-07222015

DO NOTE the whey which is separated from the curds is a VERY USEFUL cooking ingredient, so don't toss it away.

[230gr]

We substitute lemon juice in place of vinegar as we prefer the taste. We have citric acid stored for cheese and wine making.