For many people, learning how to make cottage cheese makes it easier for them to prepare one of their favorite, nutrient-dense components for their daily or weekly diet.
If you want to make your own cottage cheese, it’s easier than many people think, and the only ingredient you need is raw milk and some salt. This should be unpasteurized milk, as processing will make it much more difficult to produce cottage cheese. Let’s take a look at the recipe below.
Begin by skimming the cream from the top of the raw milk, which can be in a jar or bowl. Keep this cream separate for later in the preparation.
Keep the skim milk below in the bowl and cover it with cheesecloth. Allow the milk to sit, undisturbed, for two days.
Wait for the milk to take on a thick, solid consistency, somewhat like Jell-O, without any clear, milky whey sitting on top. Do not let the milk separate into curds.
Remove any additional cream from the top of the milk, which should be a thick paste, the consistency of sour cream.
Add the thickened milk to a pot over low heat. Heat for 5-8 minutes; remove from heat when the curds and whey begin to separate.
Line a strainer with a thin cloth and pour the milk into it.
Drain the curds for 3-4 hours, until all the whey has fully separated and drained through.
Remove the curds and crumble them into small chunks. You can add lemon juice or vinegar to this mixture to taste, or simply, table salt.
Take the saved fresh cream from the first step and pour about 1/4 cup onto the cottage cheese. Stir the curds with the cream until there is an even consistency.
You can add your homemade cottage cheese to a number of dishes such as a fruit platter, smoothie, pasta, muffin, pancake, and more!
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