Food and Drink

Traditional Cottage Cheese


In the Style of Robertson’s Cafeteria, formerly of 11 Broad St, 1947.


1 gallon pasteurized skim milk

3/4 cup white vinegar

1 1/2 teaspoons kosher salt

1/2 cup heavy cream


Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with cheesecloth and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the heavy cream. Serve with poached peaches.

About the Chef:

Meet Chef Forrest Parker, named 2016 South Carolina Chef Ambassador for the Lowcountry, and Chef de Cuisine at The Vendue Inn’s Drawing Room. Few know more about the state of peaches than Chef Parker, celebrated for his work as an “agricultural archeologist,” rediscovering and reintroducing heirloom varieties of fruits and vegetables to state growers.  His unique historical perspective adds a unique sense of time and place to his menus. Drawing from the rich heritage of our culinary past, Parker brings us his recipes for South Carolina’s favorite summer fruit, created in homage to the seeds of the past.