Sarah Kaplan Drus’s Quick Cottage Cheese Recipe

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A tub of cottage cheese.

A tub of cottage cheese. (Photo credit: Wikipedia)

Edited and adapted. Originally Sarah Kaplan Drus used milk from the herd of cows she kept in Maitland , South Africa. Sarah Kaplan was the father of Morrie Drus and Ethel Drus and the grandfather of Stephen Drus ( Stephen Darori) .. The Recipe is from the 40 and 50’s

Total Time:
50 min
Prep
10 min
Inactive
35 min
Cook
5 min
Yield:
about 2 cups
Level:
Easy
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Ingredients
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream
Directions
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. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. 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. 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. 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.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe/index.html#!?oc=linkback

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