Cottage Cheese

Name: Cottage Cheese
Yield: Makes about 1 pint
Ingredients: ½ gallon whole milk, not ultra-pasteurized and ideally locally sourced; ⅛ tsp. liquid animal rennet; 2¾ tsp. kosher salt, divided, plus more; ⅔ cup buttermilk; 3 Tbsp. heavy cream; Rennet is an enzyme found in animals’ stomachs used to coagulate milk.; Cheesecloth

By Molly Baz

September 4, 2018

Image may contain Cutlery Spoon Food Dessert and Yogurt

Photo by Alex Lau

An instant-read thermometer is a must for this cottage cheese recipe, since the target temperature is a key moment in the process that you can’t really eyeball. You can double the amounts here to make twice as much, but keep in mind that it will take slightly longer for curds to set up and for mixture to reach 115°. A note on the milk: don’t use milk labeled “ultra-pasteurized,” because it will keep the milk from setting.

Recipe notes

Ranch Dressing

Your new house dressing: creamy, herby, and dangerously dippable.

Coffee Cake Scones

Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.

Quick Butter-Braised Tomatoes and Dumplings

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

Beurre Blanc

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

Marinated Grilled Peppers

Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.

Caramelized Shallots

A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Turkish-Style Eggs and Tomatoes

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.