Homemade Cottage Cheese

Amy Alusa


In the never ending battle to control the ingredients in our food, save time, money and best taste...I offer this homemade recipe for Cottage Cheese. I submit that the time will come sooner than we realize when these ol' recipes will be needed again (if it isn't already!). A new adventure in the kitchen, I am excited to give this a try!

★★★★★ 1 vote


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2 qt
very sour milk
1 tsp
junket rennet tablet
1/8 c
cream or half 'n' half

How to Make Homemade Cottage Cheese


  • 1Making your own cottage cheese is as easy as warming up milk! This simple recipe is a great way to use up milk that has soured.
  • 2Heat the sour milk slowly until it reaches 100ºF on a digital thermometer. Remove from heat and add 1 junket rennet tablet that has been crushed. Stir well for 2 minutes until the rennet is completely dissolved.
  • 3Cover and let set 4 hours.
  • 4After 4 hours, the mixture will be soft set (much like yogurt) & quite jiggly. Using a knife or spatula cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
  • 5Sprinkle in the salt then set the pan over extremely low heat and cook, stirring very gently, to allow the curds to separate from the whey. This process takes just a couple minutes- do not overcook or the curds will be TOUGH & chewy.
  • 6Drain thoroughly in a cloth bag or cheesecloth lined strainer over a clean bowl (to reserve the whey).
  • 7Fold the cloth over the drained curds and place in the fridge for 1 hour to continue straining, stirring gently every 20 minutes or so.
  • 8Finally, Spoon the cottage cheese from the cloth into a bowl and stir in the cream or half and half
  • 9Taste, add additional salt if necessary. Season with white pepper just prior to serving.
  • 10Pinched from www.budget101.com

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About Homemade Cottage Cheese

Course/Dish: Other Side Dishes

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