This cottage cheese is easier and faster to make and relies on the addition of yogurt to provide the depth of flavor of traditional cottage cheese made without rennet. If you are in a hurry and plan to add herbs or flavorings to the finished cheese, then that may not be such a concern.
Time: 45 minutes to make 1-1/2 hours to culture. Yield: 1 lb (500 g) cottage cheese.
- 2 quarts (2 liters) of Whole milk or skimmed milk
- 1 Soft cheese starter culture sachet (we recommend Culture Cupboard®)
- 3 tablespoons Natural unsweetened yogurt
- 1 Vegetarian Rennet sachet
- 1/4 cup Non-chlorinated water
- 2 quarts (2 liters) Chilled water with a squeeze of lemon juice
- 1/2 teaspoon Natural sea salt (additive free)
- 1 tablespoon Cream (optional)
Non-reactive pan, colander, slotted spoon
Organic Cotton Cheesecloth
- Sterilize all equipment with boiling water and shake off excess water.
- Heat the milk in a non-reactive pan to 89°F, 32°C.
- Remove pan from the heat, add the soft cheese culture, yogurt, mix well and set aside to culture for 30 minutes.
- Mix the rennet into the non-chlorinated water and pour gently into the warmed milk over the back of a slotted spoon. Gently stir to combine.
- Put the pan aside with the lid on in a warm place to set for 60 minutes, or until the curd breaks cleanly when cut with a knife.
- Slice the curd into 1 inch (2.5 cm) cubes. Let it rest for 5 minutes then heat gently over 30 minutes, stirring occasionally with a slotted spoon until the heat reaches 126°F, 52°C. The curds will form into small balls.
- Line a colander with sterilized cotton cheesecloth and slowly pour the curds into the colander.
- Gently pour the chilled water and lemon juice over the curds to rinse and set them.
- Drain well, mix through salt and optional cream. Pack in glass jars, store in the refrigerator and eat within 7 days.
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Reprinted with permission from How to Make Soft Cheeses by Heather Cole and published by Country Trading Co.