In a heavy bottom stock pot over low heat, slowly warm 1 gallon whole milk (skim milk creates a rubbery curd) raw or pasteurized milk is ok, just not ultra pasteurized to 185°F. The slow heating is one of the biggest keys to a soft curd. Heating too rapidly causes the proteins to bind too rapidly and squeeze out excessive amounts of moisture.

Add lemon juice or white vinegar. Stir briefly to incorporate the lemon juice then let rest for 3-5 minutes. (if the curd hasn’t separated, stir in another ¼ cup lemon juice)

Line a strainer with a cheese cloth and gently ladle the curds into the strainer. The more you handle the curds the tougher they will become.

While your curds are in the strainer rinse them with cold water to stop the cooking process. The longer your curds stay hot the tougher they will become.

After the curds are cooled down gently stir in salt.

Then use a fresh cheesecloth and hang them to finish draining or put them in a cheese cloth lined strainer with something heavy on top (or a cheese press with light weight if you have one) I like to do this in the refrigerator to help the curds continue to cool.

After 2-3 hours the whey should be done dripping, and you can crumble your curds and add the cream sauce.

For Cream sauce mix cream and yogurt. Gentle fold this into the curds, make and add more cream sauce if you prefer a creamier cottage cheese. (The yogurt helps the cream sauce coat the curds instead of soaking into the curds.)

Store In refrigerator for 7-10 days.