Reviewed: Dec. 1, 2009

Awesome! I used white vinegar and the cheese doesn't taste like vinegar at all. My whey seemed milky looking the first time, so I reheated just the whey again to 195, added 1/8 c more vinegar and made about a cup of firmer more set up cheese from what I missed the first time! It even didn't taste like vinegar. The whey came out totally clear and yellowish after that. Thanks so much for posting this great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SANDY0225

Cooking Level: Expert

Living In: Muncie, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

This was fantastic! I never knew making cheese could be so easy. Used this recipe to replace the ricotta cheese in "Baked Ziti II."

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

Super easy. I added fresh cracked black pepper, ground sea salt, fresh chives and minced garlic. Spread on crackers. So delicious!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

Yummy! I use this to make stuffed shells and with lasagna - it was a little messy to drain, but I think the second go-around will be better. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

m.jones

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

Added fresh rosemary and lemon zest to some, garlic and pepper to some, and cavenders greek seasoning to some and served with crackers. Fabulous and so easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

I used this same recipe and really like it as an introduction to cheese-making. After I drained it I added a little kosher salt and some minced garlic. My 15-month old really loves it! She does a happy dance each time she eats it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Suzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

This was fun and easy to do. I used my cheese in lasagna and it was fantastic

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BAWILLIS66

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

Excellent! Easy to make... I needed to add a slight bit more vinegar to make the milk turn. My family liked it so well in my lasagna that I will have to make home made cheese every time. Super yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wendy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait to embark on more cheese-making adventures!!! PS a note for others, if your milk doesn't coagulate well, you have the choice of returning to heat or adding more vinegar- in view of the fact that the extra vinegar will alter the flavor, I went for more heat. If you save the whey you can make ricotta! (1/4 cup of vinegar for 2 gallons of whey)

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Living In: Boulder, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2008

I love this recipe! I squeezed the chesse cloth some and let it drain about an hour longer so that it formed a ball. We have used this recipe several times in the couple of months and will contine to use it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tina Marie

Cooking Level: Expert

Home Town: Centralia, Washington, USA

Living In: Rochester, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2008

Thank you, Thank you, Thank you!! I live in Korea and am not able to get cottage cheese here. This was sooo easy and yummy. I plan to use it in lasagna tomorrow. I do not have a thermometer so I watched for it to just start to boil. Stirred just once during boiling time (which I did on the lowest temp of a gas range). When it started to boil I shut it off and added the vinegar let it sit for 10 min., stirred again and saw the yellow whey. Used two knee highs (new), one inside the other drained and squeezed. Added salt to taste after draining and squeezing(not to milk) and presto!! Wonderful!! Thanks!!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

bkowach

Cooking Level: Expert

Home Town: Wakeeney, Kansas, USA

Living In: Gangneung, Kangwon-Do, South Korea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

This was a great recipes for using a bunch of organic milk that I got on sale. We used the cheese in lasagna. It even froze well!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MHOEFFER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2007

This was really fun! I wasn't crazy about the Cider taste after, but I think with white vin. it will be great. It all got eaten fast though.!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Erin A. M. Spharler

Cooking Level: Expert

Living In: Benton, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2006

Very easy and it tastes really good too! I just add alittle more salt for taste.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AtHomeMom

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2006

A cheese lover at heart, I was so excited when I saw this recipe. Unfortunately, we don't have any cheesecloth, but I found that an old, clean pair of pantyhose does the trick just as well. It yielded a ricotta-style cheese that would be good in filled pasta. Not much flavor, though, so consider doctoring it up to your liking. Mine was done in about 45 minutes.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2006

I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers.

Was this review helpful? [ YES ]
26 users found this review helpful