Vickie Reh, who heads the kitchen at Buck’s Fishing and Camping in Northwest Washington, makes a creamy, large-curd cottage cheese at her restaurant just about every other day. It’s not like what you’ll find at the grocery store in tubs. Here's how you can make it at home.
Reh has tweaked an old Alton Brown recipe. She heats gallons of nonfat milk to 130 degrees. You must monitor the temperature closely; if the milk heats past that, it's best to start over. Astrid Riecken/FOR THE WASHINGTON POST