Curds and Whey

         Since R went golfing with his friends today, I tried my hand at making some cottage cheese.  I found a recipe from Alton Brown on the internet which looked easy.

Heat half a gallon (I halved the recipe) of skim milk  to 120 degrees.

Remove from heat and add white vinegar.  It starts to curdle immediately but leave for 30 minutes.

Pour into a colander lined with a tea towel or very fine gauze.
Drain and rinse under cold water for 5 minutes, then squeeze out  until almost dry.
Add a little salt.

Curds and Whey.

I had some for my dessert, with a dollop of honey.  The recipe calls for adding heavy cream to give the curds more taste, but I didn't need any.
I enjoy the whey which is refreshing as it is, but it's good as a soup base too, among its other uses.

Penny is resentful because I gave her a bath.