Cottage cheese

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Cottage cheese is a practical homemade cheese with a clean dairy flavor and distinct curds you can keep plain or enrich with cream. It is especially good for learning how gentle cutting, washing and draining affect the final curd texture.

Serves: 8 people

Preparation time: 30 min

Ingredients

• Skim or 1% milk, not ultra-pasteurized – 1 gallon
• Mesophilic culture C101 – 1 packet
• Single strength liquid rennet – 8 to 10 drops
• Heavy cream, optional – small amount

Method

1. Warm the milk and add the culture so it can acidify gradually.
2. Add the diluted rennet and let the milk set into a soft curd.
3. Cut the curd into even cubes and allow the cut surfaces to heal.
4. Heat the curds gently while stirring until they become springy and separate clearly.
5. Drain the whey and rinse or wash the curds with cool water if you want a cleaner, milder flavor.
6. Continue draining until the curds are loose and no longer watery.
7. Add a little cream if you like a richer cottage cheese, or leave it plain for a drier style.
8. Chill before serving.