Homemade Cottage Cheese in Oven

Back in the 1930s, grandma used to mix up a few ingredients, and she'd put the bowl down in the wood stove room, where it would be warm, and she'd leave it to do its thing.

That was it.

So, armed with this information, I have decided to experiment with the same thing, except with a few minor 2020 modifications

I'm using a covered slow cooker liner, a plastic crock pot liner, a gallon of cold whole milk, a teaspoon of table salt and three quarters of a cup of white vinegar.

I have my oven set at 190 degrees, and the timer set at 5 hours.

I have read recipe, after recipe, about this and that, running the gamut of of a lot of different methods.

At this point, I feel that the chemical reaction of vinegar, salt and milk cannot be avoided. That happens whether I do it right or not.

I do know that if I want to make a thicker sauce for my salad, I add vinegar and it thickens, so I'm fairly confident that heating it for an extended period of time will make it really thick.

I will share my results with you as I get them.

There is no smell of vinegar, but then, I do have the cover locked on, so perhaps I cannot smell it. The kitchen smells like deep fried onions since I was creating chedder potatoes in the meanwhile.

I checked the temperature of it a while ago and it was barely 170 degrees.

Put back in oven. Looks like two minutes left.