Make at home Cottage Cheese
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- 1 gal
- reconstituted dry milk
- 1/2 c
- 1 tsp
1Heat milk to 190 degrees or to a near boil. Remove from heat, stir in vinegar. Allow to cool to room temperature.
2Milk will separate into curds and whey. Scoop curds with colander and drain off whey. Sprinkle with salt.
3Whey can be used for buttermilk in biscuit and bread recipes.