1 gallon 2% or Homo. milk
1/2 cup vinegar
1 tsp. salt
Heat milk to 190F
Turn off, remove from heat and add vinegar.
You will see curds forming.
Allow to cool.
Drain in colander.
Pour curds into a bowl, salt and mix and enjoy!
Pour curds into a cheesecloth to allow it to drain/drip so you'll have a dry cottage cheese.
If you want a creamier cheese, add 1 tbsp cream to it and stir and add fruits, etc.
Here's the final product. I got 3 store-bought yogurt containers full.
I'll add the final picture as soon as it is done...it's sitting and waiting very patiently for me. I want to freeze the dry cottage cheese for perogies or lasagna later.
UPDATE 2013 ~ I just tried this method with Lactose Free milk (store bought of course) for my girl. It was slightly sour, so I thought why not? It didn't make big curds, but small curds. It turned out really well for what Kate likes anyhow. I am going to use it in a Gluten Free Lasagne for her tomorrow. No use wasting milk that has just started to turn "sour".