Cottage Cheese

Cottage Cheese is a fresh, cooked curd cheese that can be used in so many ways.

  • 4 litres fresh skimmed cows milk
  • 1/4 teaspoon mesophilic starter (I use Chr. Hansen’s R704)
  • 1/4 teaspoon of Rennet diluted in 1/4 cup water
  1. Warm milk to 22c
  2. Add culture and stir in thoroughly
  3. Add diluted Rennet
  4. Leave to set for 4-6 hours at a temperature no less than 20 degrees celsius
    The curd will be a softer curd
  5. Cut curd into 1cm cubes
  6. Leave to rest for 10 minutes
  7. Increase temperature by half a degree every 5 minutes until the temperature reaches 27 degrees celsius
    Stir regularly to prevent the curds matting
  8. Increase temperature by one degree every 5 minutes until the temperature reaches 32 degrees celsius
    Stir regularly to prevent the curds matting
  9. Increase temperature by one degree every 1 minute until the temperature reaches 43 degrees celsius
    Stir regularly to prevent the curds matting
  10. Maintain the temperate at 43 degrees celsius for 20 minutes until the curds are cooked and have firmed up right through
    Stir gently every few minutes during this time
  11. Leave to rest for 5 minutes
  12. Pour the curds into a colander lined with cheesecloth.
  13. Gather the corners of the cloth and tied into a draining bag.
  14. If you want a sweeter, less sour cottage cheese wash the curds by dipping the bag in and out of a bowl of cool water
  15. Let the bag drain for 5 minutes
  16. Rinse the bag in a bowl of ice water to cool the curds
  17. Let the bag drain for 5 minutes
  18. Untie the bag and put the curds into a bowl
    Break up any curds that have matted into larger pieces
  19. Add salt, herbs or fresh fruit for taste

Storage: Will store for 1 week in the fridge