Cottage Cheese
  • 1 Gallon Fresh Milk
  • 4 oz. Mesophilic Starter Culture
  • 1/4 tablet rennet
  • Cheese cloth
  1. Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
  2. 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.
  3. Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).
  4. The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
  5. After 20 hours, cut the curd into 1/2 inch cubes.
  6. Allow the curds to firm up for 15 minutes.
  7. Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).
  8. Cook for an additional 45 minutes at 110 F (43.5 C).
  9. Stir the curds often to prevent them from matting.
  10. The curds should have greatly shrunken and sunk to the bottom of the pot.
  11. Line a colander with a cheesecloth and drain the curds.
  12. Allow the curds to drain for 5 minutes.
  13. Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.
  14. Drain the curds and place in a bowl.
  15. Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
  16. Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.