Homemade Cottage Cheese

Few days ago I got Mark Bittman's recipe for cottage cheese making from Heather, I finally managed to make it and I'm so happy about the result !

In Italy the only cottage cheese we get is the low fat type so it is always associated with diets, when I came to the US I was amazed by all the different kinds there were in the supermarkets !

So now thanks to this very simple recipe I can make my own as I wish !

In my neighbourhood twice a week there is a little truck selling unpasteurized milk (prize winning ) ad cheese so I used their rich milk for my cheese.

RECIPE

kindly given to me by Heather

1/2 gallon milk (highest fat content you can find for creamiest results)

1 qt. buttermilk

salt (optional)

Put milk in a large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally to keep itfrom scorching, until the milk bubbles up the sides of the pot, 10 to 15 minutes.

Line a strainer with 3 layers of cheesecloth or a piece of undyed cotton muslin.

Add the buttermilk to the boiling milk all at once and stir constantly until the mixture separates into curds and whey. It will look like cooked egg whites suspended in a slightly thick yellowish liquid. Remove from the heat and stir in a large pinch of salt if you like.

Carefully pour mixture into cloth and strainer. Let curds sit in strainer until they've drained the amount of moisture you desire, anywhere from 30 to 60 minutes. Scoop the curds into a container and store in the refrigerator.

I'm submitting this recipe to Roz at la bella vita