How to Make Cottage Cheese! Noreen's Kitchen Basics!

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: quark

Ricotta offers a similar texture with lower sodium.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess with fewer calories.

Let 1 gallon of whole milk sit out at room temperature until it reaches between 70°F and 80°F.

Dissolve 1/4 of a Junket rennet tablet in 1/2 cup of water.

Pour 1/2 cup of buttermilk into the milk and stir to inoculate with bacteria.

Add the dissolved rennet to the milk and stir for about 30 seconds.

Cover the pot and let the mixture sit undisturbed for 12 to 18 hours to coagulate.

After 12 to 18 hours, cut the curd into 1/2 inch pieces using a long knife or icing spatula.

Turn on the heat to medium and bring the curds to a temperature of 110°F, maintaining that temperature for 30 minutes without boiling.

Stir gently every 5 minutes to ensure even heating and prevent the curds from becoming mushy.

After 30 minutes, drain the curds through a fine-mesh strainer lined with a flour sack towel to separate the curds from the whey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens