Good Eats Quick Homemade Cottage Cheese

• 1 gallon skim milk, pasteurized
• 3/4 cup white vinegar
• 1 1/2 teaspoons kosher salt
• 1/2 cup half-and-half or 1/2 cup heavy cream

1. Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
2. Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
3. Cover and allow to sit at room temperature for 30 minutes.
4. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
5. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
6. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
7. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

milk, white vinegar, kosher salt, heavy cream

Taken from www.food.com/recipe/good-eats-quick-homemade-cottage-cheese-243896 (may not work)