It is very simple to make, only requires two ingredients that you probably already have at home, and takes only a few minutes active and a few hours passive making time.
Once it is made you can cook it in a variety of dishes, or store it in the fridge for up to two weeks.
Step 1: Gather your tools and ingredients.
- One large pot, preferably with a thick base. I am using an eight quart pressure cooker, without the lid.
- One medium to large colander.
- One piece of cheesecloth large enough to fully line the colander. I double it if the weave looks too loose. If you think normal cottage cheese would slip through the holes, double it. You can also use loose weave muslin.
- One long-handled wooden spoon or latex spatula.
One gallon of whole milk.
About six to eight tablespoons of lemon juice. You can use vinegar in a pinch, or so I am told. I have never tried it so I couldn't tell you if it would be the same amount as the lemon juice.
This recipe is very flexible. You can cut it in half easily, but I would still use at least four tablespoons of lemon juice for a half gallon of milk.
Step 2: Line a colander with cheese cloth.
You don't need to use clips, but I just found it helped, especially while I was taking photos and had to ask someone else to do the pouring.