The Secret to Making Perfect Cottage Cheese at Home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories and dairy-free.

Sanitize all equipment and lay it out on a clean tea towel.

Pour 4 liters of full cream milk into a large pot and heat to 30°C (86°F).

Add the calcium chloride solution to the heated milk and stir for about a minute.

Sprinkle the starter culture over the milk and stir to incorporate it.

Allow the milk to ripen for 30 minutes.

After 30 minutes, stir the milk to mix in the cream if using unhomogenized milk, and check the temperature to ensure it is still around 30°C (86°F).

Add the rennet solution while stirring for no more than 1 minute, then cover and allow to set for 45 minutes.

After 45 minutes, check for a clean break; if not set, allow to rest for another 15 minutes and check again.

If still not set, let it rest for another 15 minutes until a clean break is achieved.

Cut the curds into 1.5 cm (3/4 inch) cubes and allow to heal for 5 minutes.

Gently stir the curds to avoid fracturing and cut any large pieces with a stainless steel spoon.

Raise the temperature of the curds to 46°C (114°F) over 90 minutes, stirring every 5 minutes to prevent matting.

After 90 minutes, remove from heat and let the curds rest for 5 minutes.

Transfer the curds into a cheesecloth-lined colander and allow to drain for 5 minutes.

Transfer the contents of the cheesecloth into a pot and break up the curds with your hands.

Add 1/2 teaspoon of cheese salt and mix through the curds, adjusting salt to taste if necessary.

Place the curds into an airtight container for storage in the fridge.

Chill in the fridge overnight at 4°C (39°F).

After chilling, dress the cottage cheese with 2-4 tablespoons of pure cream, mixing thoroughly to achieve desired creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens