I have tried out a few different cottage cheese recipes. Some are very complicated, others are very simple. None of them end up exactly the same texture as store-bought. But we have found one we like, and it is a more simple one. Here’s how I do it:
Pour skimmed raw milk into a pot. I will use 1 gal for this example, but it is easy to double, triple, cut in half, the recipe. Heat over med-low heat until it reaches 140-150 degrees. Pour in 1/2 cup of white vinegar, stirring constantly, and removing from the heat.
Pour it into a strainer and let it sit and cool.
My kids’ favorite way to eat cottage cheese is with my home-canned honey peaches mixed in.