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Cottage Cheese
March 31, 2018

This recipe did not make sense. The milk should only be warmed to 120F then taken off the heat and vinegar stirred in. Curds will form instantly. Also, the nutrition data is wrong. It is the data for the cup of milk, not the resulting cheese that does not convert all the protein in the milk to cheese. Other data is likewise wrong. I just made a big pot with 1/2 gal of milk and 1/2C of vinegar with corrected instructions.

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