Cottage cheese, crepes, and heirloom tomatoes. A late fall meal couldn’t be more simple or taste much better. I can’t describe what tomatoes and cottage cheese do for my taste buds, but let’s just say it is perfection! Nutrition is pretty good, too. 😉 The crepes are soured for best nutrition, and raw cheese delivers vitamins, enzymes, and beneficial organisms (aka probiotics).
The final test? My family really likes this cottage cheese. They haven’t liked the other cottage cheeses I tried, but they gobble this one up.
This is an adapted recipe from Home Cheese Making by Ricki Carroll. The book is available electronically for Kindle, as well as in print.
Did you know Kindle can be FREE? Amazon offers FREE Kindle applications for PC and Mac computers, as well as mobile devices (like Blackberry, Android, iPad, and iPhone). In other words, you can use your computer or phone to read and store Kindle books.
Looking for more raw cheese info and recipes? Check out our Raw Cheese series, including easy raw cheese recipes, basic cultures, tools, and equipment, recommended resources, and benefits of raw cheese!
1 gallon of milk makes approximately 1 pound of cheese.
- 2 gallons raw goat milk
- 1/4 teaspoon mesophilic culture (I used Danisco MA19, can also use MA4001)
- 4 drops liquid rennet*
- 1/4 cup water
- Sea salt, kosher salt, cheese salt (but not table salt!)
*You can also use 2 drops of double strength liquid rennet.
Make sure your equipment is very clean. In other words, washed in very hot water or run through the dishwasher using a hot water wash/rinse cycle.
- stainless steel pot
- additional pot for water bath (helpful in winter)
- bowl or pot to hold colander
- additional bowl
- thermometer, plus one more for the additional pot (if using)
- cheese cloth
- slotted spoon
- long knife
Put the milk in the pot and slowly warm it to 72 degrees Fahrenheit, stirring occasionally. Keep it covered to preserve heat. If the milk is cold, it can take several hours. If the milk is fresh from milk, it can already be up to temperature.
Sprinkle the mesophilic culture on top of the milk. Stir in well. Very well. Put the rennet in a little cup with the 1/4 cup of water. Stir well, then add to the pot of milk. Stir very well. Cover the pot and let the milk culture, or “ripen,” for 12 to 18 hours. If the room temperature is right around 72 degrees, you will not have to keep the burner on. Wrap with a towel off the burner to keep the heat in, if desired. It will coagulate into very soft curds.
Then cut the curd into 1/2 inch cubes. Click here to read some good basic directions for making those cuts.
Be very gentle with the curds at this point. In fact, after cutting them, just let them sit for 15 minutes, undisturbed. Keep the cover on the pot to keep them warm.
Turn on the burner and heat the curds to 90 degrees Fahrenheit over the course of 30 minutes or so. During this time, stir gently once or twice to keep the curds from sticking and make them smaller.
Now increase the temperature a bit more quickly over the next 15 minutes, to 102 degrees Fahrenheit. Hold the curds at this temperature for about 30 minutes, until they are more firm. Give them additional time if they’re still soft.
Pour off the whey (which is raw and can be saved for lacto-ferments or for soaking grains, beans, or bread).
Line a colander with cheesecloth and put it in a bowl or pot that fits it. Pour the curds into it. Drain for 5 minutes.
Put curds in another bowl and gently break up any large pieces. Add salt to taste. Store in an airtight container in the refrigerator. Keeps for about 2 weeks, according to Home Cheese Making.
I usually keep one-fourth of this amount in the fridge and then store the rest in the freezer, in one-fourth batch portions.
Enjoy! Do you have favorite cottage cheese recipes? How about favorite ways to eat cottage cheese? If you give this recipe a try, I’d love to know how your family feels about it.
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