"This cheese," he said, while taking a big spoonful and plopping it on top of his spaghetti, "is better than cottage cheese because the flavor goes throughout everything. I mean, with cottage cheese you get a chunk of flavor here and there, but it doesn't spread around as well."
Cost per recipe: $1.50
1/2 gallon milk
1/4 cup white vinegar
Herbs and/or spices (optional)
Heat the milk to 180 degrees F. Add vinegar and stir. Let curds form for 10 minutes. Drain out the whey using a cheesecloth. When you are satisfied with the amount of whey drained, mix in some salt and Italian herbs (if desired) to taste. Keeps refrigerated for one week.
|Hanging the cheese. Keep a drip pan|
in the bottom of the basket.
Depending on how much whey you choose to strain out, this recipe makes 8-16 oz.
*Though not as good as mine is.