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Let the mixture.

How to make homemade cottage cheese. Cover and let rest for 30 minutes. Cottage cheese is made by heating whole milk coagulating or setting the milk into a solid curd in this case with animal rennet and then gently cooking the set curd until it soft and bouncy. Pour the milk into a small saucepan and place it over medium heat.

Pour milk into a large heavy bottomed pot. Remove from heat pour in vinegar and stir a few times. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.

Use a spoon to stir the mixture for about 2 minutes. Heat the milk to 190f. Place the drops of rennet directly in the milk.

Pour milk into a small pot. Pour mixture into a colander lined with cheesecloth. Heat the milk slowly making sure it doesn t boil until it.

Add vinegar and remove from heat. Transfer mixture to a mesh strainer or colander lined with cheesecloth and let the whey drain off about 5 minutes. For the acid i like white vinegar but you can certainly use lemon juice instead.

Heat slowly to 190 f 88 c stirring regularly so the milk doesn t burn on the bottom of the pot. Season curds with. You ll warm the milk on the stovetop in a large pot and when it s nice and warm you ll add your acid and let the curds form in the liquid.

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