I usually make this recipe:
http://www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe/index.html
But I had a gallon of whole milk yesterday that was way out of date but still good, so I decided to do something with it. Took a little more vinegar but it was well worth it. The consistency is almost like ricotta cheese but it tastes like a cross between cottage cheese and cream cheese. I let it sit in a tofu press for a few hours instead of squeezing it by hand and didn't rinse or add anything to it. And it's really really good on crackers!!!!!
http://www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe/index.html
But I had a gallon of whole milk yesterday that was way out of date but still good, so I decided to do something with it. Took a little more vinegar but it was well worth it. The consistency is almost like ricotta cheese but it tastes like a cross between cottage cheese and cream cheese. I let it sit in a tofu press for a few hours instead of squeezing it by hand and didn't rinse or add anything to it. And it's really really good on crackers!!!!!
