Powdered milk and vinegar are all you need to make cottage cheese.
After the milk is heated you will need to drip the vinegar around the edge of the pan and I like to use a medicine dropper.
Once the milk is steaming remove the pan from the burner and gently drip 3 T vinegar around the edges of the pan. Gently stir once or twice and let the pan sit for 1 minute.
The milk will start to curdle immediately. The whey is yellow in color and the cottage cheese is white.
Pour the liquid into a small colander and run hot water over it and then run cold water over the mixture until all the whey has drained off (about 1 min). You can save the whey to put in smoothies, use as plant water, or into any baking that requires water.
You'll end up with about 1 C of cottage/ricotta cheese. I use a fork to squish the remaining water out.
This is the amount you'll get out of one batch. The last step is to salt to taste. I made three batches to equal about a 16oz container of cottage cheese. I am making lasagna roll-ups for dinner tonight and that should be enough. For a creamier cottage cheese add a small amount of sour cream or plain yogurt.
2 C water
3/4 C powdered milk (non-instant from the cannery)
3 T vinegar (or lemon juice, vinegar is cheaper)
Combine the water and powdered milk in a pan and whisk until combined. Turn on heat to medium and heat the milk, stirring constantly, until milk starts to steam. Once steaming, remove from heat and slowly drip the vinegar around the edges of the pan. Stir gently once and let sit for 1 min. Pour into a small colander and rinse with hot water, then cold water until all the whey is gone and water runs clear, about 1 minute. Using a fork press the remaining liquid out of curds. Salt to taste. Use in any recipe calling for ricotta or cottage cheese. To eat is as cottage cheese add a small amount of sour cream or plain yogurt.
And hey, if it doesn't work you could make some of THESE!!