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My family loves cottage Cheese, but for some reason I’ve always been intimidated to try making it on my own. I recently came across this method and I think you’re going to love it as much as I do!
Cottage Cheese
Ingredients:
1/2 Gallon Six S Dairy Raw Milk
Approximately 1/8 tsp Mesophilic Culture (my favorite is Flora Danica, Aroma Type B)
1-2 tsp Real Salt
Steps:
Draw the cream off the top of the milk with a turkey baster and reserve it for tomorrow.
Add your mesophilic culture to a 1/2 gallon of raw milk and stir or shake well, until the culture is dissolved
Place the jar of milk somewhere warm, the top of the fridge is often a good spot.
Let it sit undisturbed until you can see a separation into curds and whey, this typically takes 24 - 48 hours.
Gently pour the clabbered milk into a heavy saucepan.
Heat on low while gently stirring until it reaches 100 degrees.
At that point, you'll see that the clabber has separated into small curds and whey.
Remove the pan from the heat and allow it to cool for 10-15 minutes.
Pour the pan contents into a fine mesh colander, if your colander isn't fine, you may wish to line it with cheesecloth first to catch your curds. Place a bowl beneath the colander to catch your whey, that'll make some amazing pancakes later!
Transfer the curds to a bowl.
Very gently stir in salt and cream to the desired taste and consistency. The more you stir it, the smaller your curds will become.
Chill and Enjoy!!
