More Great Recipes: Dairy | Side Dish

Cottage Cheese

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Member since 2007

Serves | Prep Time | Cook Time


1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tablet rennet
Cheese cloth

Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.

Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.

Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).

The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.

After 20 hours, cut the curd into 1/2 inch cubes.

Allow the curds to firm up for 15 minutes.

Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).

Cook for an additional 45 minutes at 110 F (43.5 C).

Stir the curds often to prevent them from matting.

The curds should have greatly shrunken and sunk to the bottom of the pot.

Line a colander with a cheesecloth and drain the curds.

Allow the curds to drain for 5 minutes.

Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.

Drain the curds and place in a bowl.

Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.

Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.

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