Health knowledge made personal
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2-3 cups of cottage cheese 1 gallon fresh raw milk (I don't see why you can't use pasteurized milk if that's your preference)1/2 cup cultured buttermilk10 drops liquid rennet2/3 cup waterUnrefined sea salt to tasteOptional: cream to pour on top Getting Started1. In a large pot, stir together milk and buttermilk using a large, non-reactive spoon (wood, plastic or stainless steel). Place pot on stove and begin to warm milk over medium heat until it's about the warmth of babies milk or more exactly 88° F. 2. In a small bowl, dissolve rennet into the water, stirring well. Drizzle the rennet mixture slowly into the milk while stirring with your spoon. Stir the milk thoroughly to make sure the rennet is well distributed. Cover the pot with a lid and turn heat off on the stove. Move your pot to a cool burner or the counter. (I do this because I have a glass top stove and the residual heat can continue to heat whatever I have on the stove another 10°. 3. Allow the milk mixture to set for about 30 minutes or until you can achieve a clean break by sticking your finger into the curd. A clean break is when you stick you finger into the solid mass, known as curd, and when it is removed it comes out perfectly clean.  4. Using a large, sharp knife cut through the curd in a grid pattern so that you have about 1/2" squares when you look at the top of the curd. (Cut half inch rows one way, then turn the pot 90° F and cut 1/2" rows again.) 5. Wash your hands and forearm, making sure they are good and clean. Using your hands, pull the curds up and continue to slice them into small pieces which are no larger than a 1/2". If the mixture is beginning to cool off, place it back on the stove and heat until it's back in the 80°- 90° F range. As you continue to stir and slice the curds they will begin to reduce in size as the whey comes out of them. After about 10 minutes of stirring and slicing the curds should be ready.  6. Pour the curds into a cloth lined strainer that is placed over a bowl to catch the whey. I use a non-terry towel. A real cheese cloth would work perfect, but avoid the cheese cloth you typically see at the store, because they don't have a fine enough mesh and the curds can go right through. 7. After the curds have been separated from the whey, rinse them off with some cool water. Break the curds up into small pieces as you wash them off. 8. Place the now cottage cheese into a bowl, sprinkle with salt and stir. Pour on enough cream to give it the consistency that looks good to you. Cream isn't necessary, just an extra added bonus! Don't throw out your whey, be sure to try making ricotta cheese with it! Enjoy with some fresh fruit, yum!   |
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Like most cheeses, for every gallon of milk you use, you'll have almost a gallon of whey left over from the cheese making process. I keep the whey in the pot I used to make the cottage cheese in and then the next day heat it up to make fresh ricotta cheese, which is delicious spread on a piece of toast for a breakfast sandwich. Check out my post on how to make ricotta . It's very easy and well worth the little effort!
I have tried several different cottage cheese recipes. Some use lemon or vinegar to make the milk separate into curds, but this version, which uses rennet, is the best in my opinion. I do plan to keep experimenting with other versions so I can pass on a really good recipe that takes advantage of ingredients almost everyone can get their hands on. If you've ever made cheese before, the curd in this recipe is very soft and makes a cottage cheese that is similar in texture to what you'd get at the store. The taste is different, but in my opinion its better!
I found this recipe on NHHoney.com . It's a great site, especially for those who have an appreciation for real milk!
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