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Cottage Cheese Recipe

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This recipe for Cottage Cheese is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon milk (Any fat level will do).
½ cup live culture * (Such as kefir, or commercial packet Mesophilic Starter Culture).
8-10 drops liquid rennet.

1/2t Salt** (Optional)
1/2C Heavy Cream** (Optional)
Directions:
Directions:
Slowly heat the milk in a heavy pot to 86ºF.

Add the culture and stir in well.

Mix the rennet into a ¼ cup of room temperature water, and then stir this into the milk.

Turn off the heat, cover and let sit undisturbed for 3-6 hours.

During this rest time try to keep the temp of the milk between 70ºF - 80ºF.

You will know when to move on to the next step - the milk will be solid, and will shrink away from the sides of the pot slightly.

Cut the curds crossways and cross cut (N-S, E-W, NE-SW, and NW-SE)

Slowly increase the temperature of the curds in the whey to 113ºF-115°F and keep it a that temp for 30-45 minutes.

Drain the curds through a cheesecloth lined colander or sieve.

Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.

Allow the curds to drain well, and dry out slightly.

You can salt the curds and mix with a little heavy cream before serving or eat/use as is.
Number Of Servings:
Number Of Servings:
1 Qt
Preparation Time:
Preparation Time:
Several hours... but not all of it is hands on.
Personal Notes:
Personal Notes:
* I make my own culture by adding 5oz Skre and 5oz of milk, stirring and letting it sit on the counter several hours to over night. Gives the culture in the Skre time to revive themselves prior to being used in this recipe.

** These are optional, as is the quantity, add more of either the salt or cream to your own liking.

 

 

 

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