How To Make Homemade Cottage Cheese

Not only does making your own cottage cheese save you money, but look at the number of unnecessary ingredients you eliminate.

Ingredients in store-bought cottage cheese (I used Horizon Organic brand as an example): Organic Pasteurized and Cultured Skim Milk, Organic Milk, Organic Cream, Organic Nonfat Milk, Salt, Tri-Calcium Phosphate, Locust Bean Gum, Carrageenan, Microbial Enzyme (Non-Animal, Rennetless)Live and Active Cultures: L. Acidophilus and B. Bifidus.

Ingredients in homemade raw milk cottage cheese: Milk.

Additives like xanthan gum and locust bean gum have been linked to gastro-intestinal and respiratory problems, while carrageenan is thought to cause ulcers and inflammatory bowel disease (Crohn's and Ulcerative Colitis). If these studies are true, it's a good thing the store-bought cottage cheese contains active cultures (that are added to replace the natural ones killed during pasteurization) to help repair all of the damage it is doing.

How to make cottage cheese from raw milk

The process I use for making cottage cheese from raw milk is very similar to the process for making cream cheese, but instead of starting with yogurt, I simply leave the raw milk out on the counter for several days and allow the curds and whey to separate on their own. Remember, this will only work with raw milk, which contains the beneficial bacteria that is normally killed during the pasteurization process. Pasteurized milk spoils when it is not kept cool.

Here is what my milk looked like after 5 days on my kitchen counter:



Once you can see that your curds and whey have separated, simply strain it using cheesecloth or a dishtowel until you reach the desired consistency. If you strain it longer, you will get cream cheese.



Once you have reached the desired texture, simply salt to taste.



Save the whey to use for lacto-fermenting or to make some ricotta cheese.

How to make cottage cheese from pasteurized milk

I have never actually tried the following methods, but I was given the recipes by one of Adam's patients, who says she has the best luck with recipe 2. You would not want to try recipe 1 with raw milk, because the heat would kill all of the beneficial bacteria.

Recipe 1:
Boil one gallon of milk. Add 1/2 c. apple cider vinegar and stir. The milk will immediately curdle. After it cools, pour it through a colander and add cream until you reach your desired consistency. Salt to taste.


Recipe 2:
Heat 2 gallons of fresh milk until it is barely lukewarm (do not heat past 110 with raw milk). Add 1/4 tablet rennet (if using junket rennet add 1/2-whole) dissolved in 1/4 c. water. Let it stand until firm and then cut into small curds. Heat the curds until warm (100 - 106) for 5 minutes and be careful not to let them mat together. Drain. Rinse with cold water. Salt to taste and add a little fresh milk or cream.

-Jessica