- 411Shares
So, dairy and I do not always get along. I spent five years dairy-free because of all the sinus issues it caused. And then I discovered raw milk. What a wonder; I can now enjoy dairy again, as long as I keep it raw. That’s why I love this simple recipe for creamy, homemade raw milk cottage cheese.
Cottage Cheese From Just Two Ingredients
The recipe, from The Doable Off-Grid Homestead by Shannon and Stewart Stonger, contains just two ingredients – raw milk and sea salt. What it does require is a day or two of sitting so that the milk will sour and culture.
DISCLOSURE: In order for me to pay my blogging expenses, I may receive monetary compensation for my endorsement and/or link to products mentioned on this blog. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
An added bonus, if you ask me. The good bacteria already present in raw milk is now increased with this cultured cottage cheese recipe. (Recipe used by permission of the authors).
Why Raw Milk?
Obviously, how a cow is cared for and fed will determine the quality of the milk she produces. And proper sanitation and handling is a priority, of course.
Raw milk contains live enzymes which help us to digest it. This is why I can handle raw milk, but not pasteurized milk. Pasteurization, especially using the high heat that is used today, essentially kills the milk.
With raw milk, the fat separates and rises to the top. The process of homogenization alters the structure of the protein in milk making digestion even more difficult.
And raw milk contains good bacteria that helps our guts to remain healthy and, like the enzymes in the milk, helps us to digest the milk.
A friend, milking her cow.
For Further Reading
The Lowdown on Pasteurization and Homogenization
Ways to Nurture Beneficial Gut Flora
Can Farm Life Boost Your Immunity?
Can Good Bacteria Destroy Bad Bacteria?
The Doable Off-Grid Homestead
The Doable Off-Grid Homestead is a practical guide for those who want to learn more about homesteading, especially homesteading off-grid.
And there are lots of projects in the book which you can use to begin homesteading right now, wherever you live. Like learning to make homemade raw milk cottage cheese, or pressure can chicken.
In The Doable Off-Grid Homestead, you’ll learn:
- to catch and filter rainwater
- how to build a root cellar
- about solar energy
- how to grow your own food
- to raise animals (including how to milk a cow so you can make that yummy cottage cheese)
- preserve your garden produce
- and so much more
Cultured Raw Milk Cottage Cheese
Ingredients
- 2 quarts raw milk
- sea salt to taste
Instructions
- Skim the cream from the raw milk and refrigerate. The cream will not form curd, so it is removed and added back in after the cottage cheese is formed.
- Bring the raw milk to room temperature in a wide mouth glass jar or bowl. Cover the jar with a coffee filter or cheesecloth and secure with a rubber band.
- Allow the milk to clabber for 24 - 48 hours until pleasantly sour and the consistency of yogurt.
- Pour the clabbered milk into a heavy-bottomed pot and place it over low heat.
- Warm the milk slowly, stirring frequently with a slotted spoon, until it reaches between 100 and 110°F (38 - 43°C). Be careful not to heat the milk to a higher temperature because the beneficial enzymes and bacteria begin to die.
- As the milk warms, curds will begin to separate from the whey and form cottage cheese. Stir gently so as not to disturb the curd too much.
- Once the curds are separated, or the 110°F (43°C) is reached immediately remove the pot from the heat and allow to cool for 10 to 15 minutes.
- Remove the curds with a slotted spoon or pour the curds and whey through a cheesecloth-lined colander.
- Transfer the curds to a bowl and salt them to taste.
- Stir in the reserved cream for a creamier cottage cheese.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
- 411Shares
Lina says
Can low fat milk be used instead? There’s no access to raw milk where I live.
Susan Vinskofski says
Hi Lina, the process of making cottage cheese with pasteurized milk is different. Since pasteurized milk cannot be clabbered, a souring agent like vinegar is generally used. A google search should quickly find some instructions for you. 🙂
Miranda says
I used raw cow milk, but I only ended up with a few tablespoons of cottage cheese using this method. I then reheated the whey to 110 and added a tsp of vinegar, and got another spoonful of cottage cheese. This seems like such a small amount, is that what you get?
Susan Vinskofski says
Hi Miranda, you should have netted several cups of cottage cheese from this recipe. It sounds as if your milk was not fully clabbered (soured). Was your milk curdled and thickened? Wait until it is thick like yogurt before making the cottage cheese. I hope that helps.
Laurel says
I let the raw milk sit for 30-ish hours, and then heated it up, with nothing to show for it. I’m assuming I should have let it sit longer … but is it too late to salvage it? Can I just let it sit for a while longer to fully clabber? Or do I just need to toss and try again another time?
Susan Vinskofski says
Hi Laurel, the important thing is to make sure that your milk has soured and thickened before heating. The amount of time is less important than using your senses to be sure the milk has clabbered. Now that the milk has been heated, you cannot go back and keep trying but you can use that milk when baking, or in pancakes, etc. 🙂
Megan Stevens says
Mine turned out great, thank you!!! Super exciting! xo
Susan Vinskofski says
That’s great, Megan! Thanks for stopping by and letting me know!
Karma says
Hello dear. Thank you for this recipe. I had to come to the comments section however after heating mine for further information, and noticed I was not the first. I think you need to mention/edit in the part about the consistency of the clabbered milk in your article. That part is crucial. Thanks again for the share. It’s all very exciting. ?
Susan Vinskofski says
Thanks, Karma. The recipe did say to clabber the milk until pleasantly sour and thickened, but I changed it to say until it is the consistency of yogurt. I hope that helps.
Elizabeth says
When the milk is clambered does it just get thick and yogurt consistency just on top or should it get like that throughout?? I’m really new at this I never made cottage cheese before.
Susan Vinskofski says
Hi Elizabeth, the milk should thicken throughout. Enjoy the cottage cheese!!!
Elizabeth says
Ok so if it just gets thick on top does that mean I just have to let it sit longer or did I not get all the cream off and are you supposed to get every last bit of cream off or should that not be a problem if you accidentally leave little bit behind. I’m sorry to be a pest but I tried it and it just didn’t turn out right for me and I’m just trying to figure out if I did something wrong.
Susan Vinskofski says
A little cream left is fine, but do give it more time to completely clabber for best success.
Elizabeth says
Ok . Would putting it in a jar with a lid make it take longer and not cabber right cuz that’s what I did and it just got a thick yogurt consistency on the top and it took about three days just to get that.
Susan Vinskofski says
Elizabeth, if you are going to use a lid it should be loose fitting. I prefer a coffee filter or cheesecloth. It can take up to 5 days if the temperature in your home is cool.
Elizabeth says
Ok . Thank you for all your help and being patience with me . I greatly appreciate it!!!!
Susan Vinskofski says
You’re welcome! I hope you have success!!!
Rachel A. says
Hello, Susan,
Does the flavor develop more as it sits? My milk has clabbered, but it’s still a “stinky” sour flavor, and I’m wondering if it will become deeper and more complex if I let it sit longer before cooking. Or does heating it slightly change the flavor?
Thanks for the recipe!
Susan Vinskofski says
Hi Rachel, the curds do tend to sweeten after separating from the whey and straining!
Maria Chaves says
I wish I had read the reviews first. I warmed the milk after 3 days thinking it was good, but then realized I didn’t get enough curds. I should’ve waited the 5 days before warming the milk for the cottage cheese. I wonder if I could speed up the process now that we’re in the cooler weather by putting it in the oven with the oven light on only.
Tecla Speed says
So….I have tried making cottage cheese 3 times now with basically the same results. This is the first time I have followed your recipe and felt it was as easy as pie to make cottage cheese. What I end up with is really rubbery and dry curds that easily stick together. I added the cream back hoping it would change the texture, but it did not. What could I be doing wrong?