Homemade Cottage Cheese

Directions

1. 1
   Pour the milk into a medium-large saucepan. Bring to 120 degrees. And look. I don’t have a thermometer. I guessed. You want it to feel slightly warm since your body is at 98 degrees. Just go slow and stir continuously.
2. 2
   wash off the vinegar,
3. 3
   When it gets to that temp, take it off the heat and stir in the vinegar. It should start to separate.
4. 4
   break up the curds, and
5. 5
   Once everything is stirred together, put on the lid and let it sit for 30 minutes. You want to give the curds plenty of time to cool a bit and also firm up.
6. 6
   cool it off. Spend a few minutes on this. You can’t over wash it.
7. 7
   Pour the curds and whey through a colander lined with cheesecloth or a fine clean towel. Gather up the corners of the towel and press the whey out (lightly). Don’t show off your muscles here brother, just a light press will work.
8. 8
   Now put your curds in a bowl and add your Half and Half. Stir it together well making sure your curds are broken apart. I would taste it now before you salt it. It is pretty salty as is. I added just a few small pinches of kosher salt.