Cultured Raw Milk Cottage Cheese
This easy, homemade raw milk cottage cheese doesn't require rennet, has only 2 simple ingredients, and is full of good bacteria and enzymes.
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Servings: 4 1/2 cup servings
Ingredients
- 2 quarts raw milk fresh is best
- 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 1 - 5 days until pleasantly sour and the consistency of yogurt. (A cooler kitchen may take longer)
- 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, and the resulting product will be rubbery.
- 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.
- Yields about 3 cups.