Drumroll please…the recipe you’ve all been waiting for! Here it is…Home made cottage cheese. Simple, Fast and Delish!
1 Gallon Milk (whatever fat% you prefer). I use nonfat powdered milk reconstituted
1/4 teaspoon liquid Rennet
1/4-1/2 cup lowfat buttermilk
1. Dissolve 1/4 of the rennet tablet in a few Tbsp of water. I do this at the beginning of the process so the tablet will have time to dissolve before the milk gets to temp(which isn’t long so watch your thermometer).
2. Pour the milk into a large bottomed stock pot and heat on low heat to 95 degrees. Set out your buttermilk so it will be closer to room temp when you need to mix it in.
3. Once your milk has reached 95 degrees stir in the liquid rennet for a bout 30 seconds for an even dispersal. Now you can add your buttermilk and mix. I like using 1/2 cup because of the flavor, but 1/4 cup gets the job done.
4. Take your milk off the heat, cover and let stand for 30 minutes to an hour for the curds to form. It usually happens along the 1 hour mark the last few times I’ve done it.
5. Once the milk has turned into a gelatin looking mass take a knife and cut the curds into 1in cubes.
6. Return your milk to low heat and stir gently until the curds reach 110 degrees. You’ll see a yellowish liquid start pooling as the curds separate. This is your whey! Which you can use later to make your bread with! Waste not, want not:)
7. Place your colander into a larger bowl to catch the drainage(whey) to save for making your bread! Line your colander with your butter muslin and pour the curds inside. Let the curds drain about 5-10 minutes the rinse cheese under cold water while squeezing the cheese.
8. Place your cheese in an airtight container with a few Tbsp of milk and keep in the fridge. The recipe I used says it lasts up to 2 days, but we’ve still had some at the 4 day mark and it tastes just as fresh as day 1!