Learn to Make Cottage Cheese

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Cream
  • 3 tbsp Sour cream
  • 1/2 gal Whole milk

• Other

  • ⅛ teaspoon liquid rennet or equivalent (Find non-GMO rennet here

Found on reformationacres.com

Description

Ingredients

• ½ gallon whole milk
• ⅛ teaspoon liquid rennet or equivalent (Find non-GMO rennet here)
• ½ teaspoon salt
• 1 Tablespoon cream, (Learn the easiest way to skim cream from milk here.)
• 3 Tablespoons sour cream, or to taste

Directions

• Warm the milk to about 80 degrees.
• Stir in the rennet and allow the milk to rest for 2 hours.
• Use a whisk to stir the milk and cut the curds.
• Let the curds rest for 10 minutes.
• Slowly warm the cheese to about 100-110 degrees, until you can gently squeeze a curd without it splitting open. Dont go too long or the curds will get hard and rubbery.
• Strain the cheese through a cheesecloth lined colander and hang it for about 20-30 minutes.
• Transfer the cheese to a bowl and stir in the salt, cream, and sour cream adding more if necessary to achieve the desired taste and consistency.