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Cottage Cheese Recipe

Cottage Cheese Recipe (Cottage Cheese)

5.00 stars, based on 2 reviews
1Heat & Acidify Milk Begin by heating the milk to 86°F (30°C). I do this by placing the gallon of milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats Once...
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Reviews 1-2 of 2

Made it just to test flavour

Rating:

Pros:
  • Taste
  • firmer curd
  • Curd looks
Cons:
  • none
From: Canada
I have always made a faster cottage cheese, and I wanted to try this one. I was hesitant due to how long it takes start to finish. The day before making this recipe I made a faster batch of cottage cheese from a different recipe. It was a hit. When I asked for taste testers for this recipe, I was told it was way better then the faster version. Give this a try you won't be disappointed.

So useful!

Rating:

Pros:
  • Accuracy
Cons:
From: UK
Many thanks for a clear and concise recipe. I live in the UK and France and when in France struggle to find cottage cheese. The French cheese Rians and uses animal rennet, so is not the same, therefore I was delighted to find a UK book about making cottage cheese. However, the UK book wasn't quite precise enough. Your recipe provides what I need. I have made skimmed milk and semi-skimmed cottage cheese in the UK and both have been super. I think I need a heavier vessel or a heat disperser for the cooking of the curds as my steel jam saucepan can catch if not watched.

The semi skimmed provided a coarser texture than the skimmed, the latter I preferred, liking the silkiness.

It costs as much in cash to make and more if you add your time. But now I have mastered my technique in the UK, I'm confident to be able to produce my own in France, rather than driving a long way to take a chance on it being on a supermarket shelf. Also I like to be sure it's microbial enzyme I'm using, not animal derived rennet. Thanks again.

Reviews 1-2 of 2