Where is receipe for basque cottage cheese?

* 1 gallon whole milk

* 1/4 cup white vinegar

* 1 teaspoon salt

Instructions:

1. In a large pot or Dutch oven, bring the milk to a boil over medium heat, stirring occasionally to prevent scorching.

2. Remove the pot from heat and stir in the vinegar and salt.

3. Let the mixture stand for 5 minutes, or until the milk curdles and separates into whey (liquid) and curds (solids).

4. Line a colander with a cheesecloth and set it over a large bowl.

5. Pour the curds and whey into the lined colander and let the whey drain for at least 30 minutes, or until the curds are firm.

6. Discard the whey or save it for other uses, such as making ricotta cheese.

7. Transfer the curds to a bowl and season with additional salt, to taste.

8. Serve the Basque cottage cheese fresh, or store it in an airtight container in the refrigerator for up to 3 days.

Enjoy!