Here is the recipe I use for cottage cheese. It is super easy and always comes out yummy!
-Warm one gallon of skimmed raw milk to room temperature (About 72 degrees)
-Stir in four ounces of mesophilic culture*
-Let sit until curdles (it looks like one solid curd)**
-Cut the curd into small pieces and let rest for 15 mins. I take a long knife and cut the curd into 1 inch blocks. I then stir the curds to break them up before we like smaller curd cheese.
-Put on stove and slowly raise the temperature to 120 degrees
-Hold at 120 degrees for 45 mins. Stir frequently.
-Drain the cruds using a colander lined with cheesecloth
-To remove the sour taste rinse the curds and cloth with cold water***
-Hang cheese to let drain until no longer dripping, this take about an hour.
-After dry, put in bowl and add 1 tsp. of salt for every gallon of milk used.
-Pour a generous amount of cream over curds and mix and refrigerate
*I'm don't know of the source to get this culture but it is easy to find and once you buy it you can make your own. I got my culture from my Aunt.
**This takes anywhere from 12-24 hours depending on the room temperature. I place my pan of milk on the over so it is warmer.
***You want to rinse A LOT if you don't enjoy a sour cottage cheese.
I have never liked cottage cheese but LOVE this. I've been making about 3 gallons of milk worth for a month now. Each batch is gone by the end of the week. I keep the whey for beet kvass, cabbage juice and soaking of grains and beans. I have had to throw so much away since making cheese but it's good for the pipes.
If you have any questions on making your own culture after purchasing let me know.
Jess
