Quick Cottage Cheese
Difficulty Level: easy
- 1/2 gallon Shamrock Farms skim mmmmilk
- 1/3 cup white vinegar
- 3/4 tsp. kosher salt
- 1/4, 1/3 cup heavy cream, divided
Pour the skim milk into a large saucepan and heat over medium heat. Heat to 120 degrees. Remove from the heat and gently pour in the vinegar. Stir for 1-2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3-5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. Stir in 1/4 cup of heavy cream. Stir in the remaining cream if it is dry.