Homemade Cottage Cheese

Equipment: large heavy-bottom pot, thermometer (optional but helpful), fine mesh strainer or cheesecloth, large bowl, spoon or spatula, airtight container. Bobbie's tips: use whole milk for the creamiest texture (2% works too); do not boil the milk; for larger curds use lemon juice, for smaller curds use vinegar; rinsing removes the tangy flavor if desired; drain longer for a thicker, drier cottage cheese; add salt after draining, not before; store in a glass container for best freshness. Variations: herbed (add 1–2 tbsp chopped chives, dill or parsley and a pinch of garlic powder); sweet (add fresh berries, honey and a dash of vanilla extract); savory (add diced tomatoes, cucumbers and black pepper); spicy (add finely chopped jalapeños, a pinch of red pepper flakes and a little sea salt). Serving ideas: with fresh fruit and honey, on toast or bagels, in salads or grain bowls, as a high-protein snack, mixed into scrambled eggs, in dips (blend for a smoother texture), with vegetables and herbs, in pancakes, muffins or baked goods, or as a substitute for ricotta or cream cheese. Storage: airtight container in the refrigerator for up to 5–7 days; do not freeze (texture changes); always use a clean spoon. Nutrition per 1/2 cup (approx), from Bobbie's card: 90 calories, 4 g fat, 3 g carbohydrates, 12 g protein, 100 mg calcium, 320 mg sodium.