Cottage Cheese

by Cat, July 2007; updated Oct 2012 (Photo, right, from Wikimedia Commons)

See also: Milk & Culturing of Milk (About); Butter & Buttermilk; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation)

Cottage cheese can be made from the same culture used to make buttermilk.  Refer to Butter & Buttermilk for sources.  It can be made with or without rennet, a natural complex of enzymes used to coagulate the milk.

I use cottage cheese as a protein source in my breakfast smoothie – ever since I found that I have food sensitivity to all the different protein powders I’ve tried. Just one more reason to use whole, rather than processed foods. I also like a bowl of cottage cheese with a bit of fruit for an afternoon snack.

My Dad liked to toast some caraway seeds and stir it into a fresh batch of cottage cheese, then let it sit for several days in the refrigerator for the flavors to meld and the seeds to soften.  He called it “Kuminost.”  I’ve not had it prepared this way since I was a kid, but I remember that I loved it!

The following recipes are from The Countryside Magazine (2) website. I’ve not yet tried these recipes, but will soon, and then update this site with my learnings.

Notes for both recipes:

Rennet is a combination of enzymes that makes the milk/cream form a curd. Originally, it was obtained from the intestinal wall of sheep or other livestock. But vegan rennet (from different herbs) is also available. However, you can also make cottage cheese without any rennet.

Milk/Cream: You’ll get the best tasting product from raw milk, but good quality pasteurized milk will do.  Do NOT use homogenized or ultra-pasteurized milk, as it won’t culture properly. If all you can find is ultra-pasteurized, add 30% Calcium Chloride solution, 1/2 tsp per gallon of milk. Add before adding rennet. The added calcium chloride helps restore the milk protein that has been altered by pasteurization. See my article: Milk & Culturing of Milk (About), and Leener’s (3) for more.

Cheesecloth: This fabric is used for straining the whey out of the curds. You will want the real deal, not that flimsy variety you can buy at the grocery store.  Cheesemaking.com (4) sells real cheesecloth and  butter-muslin which are perfect.  Other options: an old cotton pillowcase, or 100% cotton scrim at the decorator fabric store, and wash several times to soften.

Rennetless Cottage Cheese

Culturing temperature: 95⁰ F to form curds, then 115⁰ F to form cheese

Ingredients & Equipment:

• 1 gallon (4 quarts) whole milk
• 1 cup cultured Buttermilk
• unrefined sea salt, to taste
• 1/4 cup light cream (optional, to taste)
• cheesecloth (see notes, above)
• colander
• large stainless steel pot (to hold a gallon of milk)
• candy or milk thermometer

Process:

1. Pre-Heat:  Using a stainless steel pot, heat the milk.  If using pasteurized milk, first heat to 180⁰ F, then let cool to 95⁰ F.   If using raw milk, simply heat to 95⁰ F.

2. Culturing:

• With milk at 95⁰ F, stir in buttermilk.
• Keep at room temperature (but not above 80 degrees) for 12-18 hours.  The milk will clabber (become thick).
• Holding long-blade knife at an angle, cut the curds into half-inch cubes and let sit 10 minutes, then place the pot back on the stove and heat slowly to 115⁰ F, stirring often to keep the curds from matting. The curd is ready when somewhat firm on the interior of the curds.
• Remove from heat and allow the curds to settle to the bottom of the pot.  Some whey may separate, which can be drained off.
• Place curds in a colander lined with real cheesecloth, to drain.  Be gentle; the curds are fragile.  Allow to drain until it stops dripping.  Then put in a bowl and salt to taste.
• If you like a creamy-style cheese, stir in up to 4 oz (1/4 cup) of real light cream per pound of cheese.

3. Chill:  Transfer to refrigerator, and keep chilled.

Quick Cottage Cheese with Rennet

Culturing temperature: 86⁰ F to form curds, then 110⁰ F to form cheese

Ingredients & Equipment:

• 1 gallon (4 quarts) whole milk
• 1/2 cup cultured buttermilk.
• 1/4 teaspoon liquid rennet
• 1/4 cup cool water
• unrefined sea salt, to taste
• 1/4 cup light cream (optional, to taste)
• cheesecloth (see notes, above)
• colander
• large stainless steel pot (to hold a gallon of milk)
• candy or milk thermometer

Method:

1. Pre-Heat:  Using a stainless steel pot, heat the milk.  If using pasteurized milk, first heat to 180⁰ F, then let cool to 86⁰ F.  (is this necessary?) If using raw milk, simply heat to 86⁰ F.

2. Culturing:

• With milk at 86⁰ F, stir in buttermilk.  Mix rennet with water and stir into milk.
• Keep at room temperature until it coagulates, about 30 minutes.  The milk will clabber (become thick).
• Cut the curds into half-inch cubes and let sit 10 minutes, then place the pot back on the stove and heat slowly to 110⁰ F, stirring often to keep the curds from matting. Hold at this temperature, stirring frequently for 30 minutes.  The curd is ready when somewhat firm on the interior of the curds.
• Remove from heat and allow the curds to settle to the bottom of the pot.  Some whey may separate, which can be drained off.
• Place curds in a colander lined with real cheesecloth.  Lift the curds in the cheesecloth, and dip into a pot of cold water, then return to the colander to drain.  Be gentle; the curds are fragile.  Allow to drain until it stops dripping, about 20 minutes.    Then put in a bowl and salt to taste.
• If you like a creamy-style cheese, stir in up to 4 oz (1/4 cup) of real light cream per pound of cheese.

3. Chill:  Transfer to refrigerator, and keep chilled.

References:

1. Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.
2. www.countrysidemag.com/issues/3_1999.htm#steam
3. www.leeners.com/cheese-ingredients-additives.html and www.leeners.com/cheese-recipes-cottage.html
4. cheesemaking.com/store/p/69-Cheese-Cloth-for-Lining-Molds.html and cheesemaking.com/store/p/71-Butter-Muslin-for-Draining-Soft-Cheese.html