This recipe for cottage cheese is fairly simple and only requires one ingredient: raw milk. If you are a raw milk convert like I am, then you can understand why I wouldn’t want to buy grocery store varieties of cottage cheese. You will be surprised at how easy this is to make yourself. My daughter loves cottage cheese and I am happy she will have another great lunch option that is easy to pull together! I hope you are inspired to try it!
Raw Milk Cottage Cheese
This recipe will make about 2 cups of cottage cheese
- Skim the cream off of the top of the milk as best you can with a turkey baster and store in a mason jar in the fridge for later.
- Pour the skimmed milk into a glass bowl and cover with a cheesecloth. Leave on the counter for 1-2 days until it reaches a firm jello-like consistency just prior to showing signs of separation into curds and whey. This means you will not see any watery whey sitting on top – just white jello-like milk. Waiting times will vary depending on how fresh your raw milk is.
- Skim off any leftover cream (you probably will not be able to get it all with the turkey baster) and use as you would sour cream. (Bonus!)
- Dump the thickened milk into a large pot and turn the heat on to low. Heat on low for 5-10 minutes until you see the milk separate into curds and whey.
- Line a strainer with butter muslin or a dish cloth and set over a large bowl.
- Pour the curds and whey into the strainer. Allow the curds to drain for about 1-3 hours. You can save the whey for other uses.
- Remove the curds from the butter muslin and add to a bowl. Crumble up the curds into small chunks. Add salt to taste. Pour on about 1/4 cup of the reserved fresh cream. Stir to combine. Voila – homemade cottage cheese!
If you can’t get raw milk in your state, you might try this recipe using pasteurized milk.