Homemade cottage cheese

Pour the gallon of whole milk into a big pot and heat over medium, no hotter, stirring occasionally, until it reaches somewhere between 180 and 190F; he stops at 183.

Kill the heat and pour in the vinegar. Stir gently for about a minute and the curds form immediately; stirring briskly breaks them up and gives a different product.

Cover the pot and leave it undisturbed, without moving it, for one hour.

Line a colander with a kitchen towel and set it in the bowl.

Fish the curds out gently with a big slotted spoon over a few minutes; do not tap the spoon or press on the curds.

Let the curds drain 15 minutes, and strain the whey off separately to keep.

Rinse the curds gently under cool running water to remove excess vinegar and to cool them so they tighten up.

Twist the towel up and give it a few good squeezes, but not hard enough to break the curds.

Turn the curds out onto another towel, scatter them and let them dry at least five or ten minutes.

Sprinkle the teaspoon of salt over the curds and toss to mix it through.

Return the curds to the bowl and fold in the cream, buttermilk and lemon zest with a spatula. Fold, do not stir.

Refrigerate overnight to set fully and absorb the cream.

The next day loosen it with a spoonful of cream or buttermilk if it has dried.