Creamy Homemade Cottage Cheese
Ingredients:
- 1 gallon whole milk
- 1/2 teaspoon liquid rennet
- 1/4 teaspoon calcium chloride (optional, for store-bought milk)
- 1/4 teaspoon mesophilic culture
- 1 teaspoon salt
- 1/4 cup heavy cream (optional, for creamier texture)
Directions:
- Heat the milk in a large pot to 85°F (29°C). Stir in the calcium chloride if using. Sprinkle the mesophilic culture over the milk and let it rehydrate for 2-3 minutes, then gently stir it in.
- Add the liquid rennet to the milk and stir well. Cover the pot and let the milk sit undisturbed for 5-6 hours at 85°F until the curd forms.
- Once the curd has formed, cut it into 1/2-inch cubes using a long knife or a spatula. Let the curds sit for 10 minutes to firm up.
- Slowly heat the curds to 115°F (46°C) over 30 minutes, stirring gently to prevent them from matting.
- Once the curds reach 115°F, hold the temperature for 20 minutes while continuing to stir gently.
- Drain the whey by pouring the curds into a colander lined with cheesecloth. Let them drain for about 5 minutes.
- Transfer the curds to a bowl and sprinkle with salt. Add heavy cream if desired for a creamier texture. Stir to combine, and enjoy!
Prep Time: 30 minutes | Resting Time: 5-6 hours | Total Time: 6.5 hours
Kcal: 150 kcal per serving | Servings: 4 servings