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Tradtional Homemade Cottage Cheese

This traditional cottage cheese recipe using animal rennet creates rich, creamy curds that are both wholesome and satisfying. If you’ve ever tasted fresh, homemade cottage cheese, you know it’s creamier and heartier than store-bought.
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Prep Time 10 minutes
Cook Time 5 minutes
resting and straining time 5 hours

Ingredients
  

  • 1 quart milk Raw is good, ultrapasturized is not good for this
  • 4 drops animal rennet
  • 1 tsp salt
  • 1 cup cream reserved for pouring on the finished cottage cheese

Instructions
 

  • Pour 1 quart of milk into a heavy-bottomed pot. Slowly heat to 85°F over low heat. Stir occasionally to prevent scorching.
    Turn off the heat. Stir in 4 drops of animal rennet for about 2 minutes, making sure it’s evenly distributed. Cover the pot with a towel and let it sit undisturbed for about 4 hours.
    After resting, the milk will look set and slightly jiggly. With a long knife, cut straight down into the curd, first in one direction and then in the other, creating small cubes.
    Place the pot back on the stove and warm over low heat for about 5 minutes. You’ll notice the curds beginning to separate from the whey.
    Scoop the curds carefully into a cheesecloth-lined strainer. Allow them to drain for about 1 hour.
    Transfer the strained curds to a bowl. Sprinkle with ½–1 teaspoon salt (depending on your taste). Stir in 1 cup of cream for the classic rich texture of cottage cheese.
    Refrigerate for at least 1–2 hours before serving. Enjoy fresh, creamy cottage cheese with fruit, vegetables, or simply on its own.