Easy Homemade Cottage Cheese

• 1 gallon 2% milk
• 3/4 cup white vinegar or 1/2 cup fresh lemon juice
• 3 tbsp heavy cream (optional)
• 1 tsp salt (optional)

1. Pour the milk into a large, heavy-bottomed pot.
2. Heat slowly to 190°F (88°C), stirring regularly to prevent burning. Slow heating helps form firm curds.
3. Remove from heat. Add the vinegar and stir gently 2 to 3 times.
4. Cover and let sit undisturbed for 30 minutes.
5. While it rests, line a colander with doubled cheesecloth or a clean tea towel.
6. Place the colander over a bowl to catch the whey.
7. Gently spoon the curds into the lined colander. Do not pour them in, as this can break them.
8. Let drain for 30 minutes.
9. Gather the cloth and hold the curds in a ball. Rinse under cold water, gently turning and lightly squeezing the surface to cool. Avoid pressing or crushing the curds.
10. Transfer the curds to a bowl and gently break them into your preferred size.
11. Optional: Adjust creaminess and flavor
    
    • If using whole milk, add 2 tablespoons heavy cream for a 4% texture (whole milk cannot make 2%)
    • For 2% cottage cheese, add 2 tablespoons heavy cream
    • For 4% cottage cheese, add 4 tablespoons heavy cream
12. Mix gently.

Enjoy!