Dulche de Leche So Good I'm Openly Weeping Right Now

I had the idea to make dulce de leche to go with the "ice cream in a bag" I'll be making this weekend right after I go bungee jumping.  Do I sound obnoxious?  Cause my life really is that interesting.  (Said as I sit here in my granny underwear eating dulce de leche out of the jar with my paws.)

In case you don't know the wonders of dulce de leche, it's a Latin American caramel that's made by reducing milk with sugar and vanilla.  In French, it's known as confiture de lait which makes it sound even better than it already is.  I've had dulce de leche on ice cream, on a crepe in France, on a "pancake" in Thailand, and drizzled on top of cheesecake, brownies, lattes, my face, etc.

Cottage Cheese in Korea

Cottage cheese is nearly impossible to find in Korea.  I've found it once at Haddon Supermarket in Oksu-dong for 15,000 won for a quart (32 fluid ounces) of cottage cheese that disappeared in a day.  I've gone back to Haddon several times since then, and they haven't been stocking it.

Thankfully, cottage cheese is ridiculously easy to make.  You just need white vinegar, milk, cream and salt.  I've found that making cottage cheese isn't cheaper than finding it haphazardly - even at four times the price of what it would cost in the states ($4).  That's because milk and cream are expensive, and 1 gallon of milk only yields two cups of cottage cheese.  Also, white vinegar isn't sold in most supermarkets.  I found white vinegar at the Foreign Mart in Itaewon for about 5,000 won for a quart (32 fl. oz.), but you can get a massive 1.32 gallon jug of the same white vinegar at Costco for 7,500 won.  I also saw it at E-mart the other day.