Ingredients

• Ingredients for fresh homemade Low-Fat Cottage Cheese (1% milkfat)
  • 1% Milk: 1 gallon (3.8 litres)
  • White Vinegar Or Lemon Juice: 1/4 Cup
  • Salt: 1/2 Teaspoon (adjust to taste)

Instructions

• 1 Direction To prepare Low-Fat Cottage Cheese (1% milkfat) At home
  • 1 Pour the 1% milk into a large pot and place it on the stove over medium heat.
  • 2 Securely fasten a thermometer to the side of the pot to keep track of the temperature.
  • 3 Heat the milk gradually until it reaches a temperature of about 120°F to 130°F (49°C to 54°C). Stir occasionally to prevent scorching.
  • 4 Once the desired temperature is reached, remove the pot from the heat.
  • 5 Slowly add the white vinegar or lemon juice to the heated milk while stirring gently. This will cause the milk to curdle and form solid cheese curds.
  • 6 Let the mixture sit undisturbed for about 15 minutes, allowing the curds to fully separate from the whey.
  • 7 Line a colander with a double layer of cheesecloth or muslin cloth and place it over a large bowl to catch the whey.
  • 8 Carefully pour the curdled mixture into the cheesecloth-lined colander to strain the whey. The curds will be retained in the cheesecloth.
  • 9 Carefully gather the edges of the cheesecloth and gently press to remove any excess whey from the curds.
  • 10 Rinse the curds under cold running water to remove any residual whey and help cool them down.
  • 11 Sprinkle the salt over the curds and mix gently to distribute the seasoning evenly.
  • 12 Tie the cheesecloth into a bundle, hang it over the sink or a bowl, and let it drain for about 15 minutes to further remove excess whey.
  • 13 After draining, transfer the cottage cheese to a container, cover it, and refrigerate for at least 1 hour before serving.
  • 14 Your homemade low-fat cottage cheese (1% milkfat) is ready to enjoy! Use it in your favorite recipes or savor it as a healthy and creamy snack.

Nutrition

Serving size: 2 cups