Pot Cheese
Ingredients:
- 1 gal Whole Milk
- 0.5 cup White Vinegar
- 2 tbsp Butter
- 0.25 cup Heavy Cream
- 0 Salt and Pepper to taste
Directions:
1. Pour the gallon of whole milk into a large, heavy-bottomed pot. Heat slowly over medium heat, stirring occasionally to prevent scorching, until the milk reaches approximately 185–190°F. Do not boil.
2. Remove from heat and slowly stir in the white vinegar. Give it a gentle stir, then allow the mixture to sit undisturbed for 10–15 minutes while the curds separate from the whey.
3. Line a large colander with cheesecloth and place it over a bowl or in the sink. Carefully pour the curds and whey into the colander.
4. Allow the cheese to drain for approximately 15–20 minutes, depending on how moist you prefer your pot cheese. Don't squeeze it dry! We're looking for soft, tender curds, not a rubber ball.
5. Transfer the drained curds to a mixing bowl while still slightly warm. Add the butter and heavy cream, stirring gently until incorporated.
6. Season with salt and freshly ground black pepper to taste. If the cheese seems too dry, add a little reserved whey or an additional splash of cream until you reach your preferred consistency.
7. Serve warm or refrigerate in a covered container until chilled.
Lovely spread on toast, spooned over baked potatoes, tucked into pierogi or simply enjoyed with a little salt and pepper. Homemade cheese without fancy equipment or an afternoon spent babysitting a cheese cave!