Basic Cottage Cheese Recipe


image via Wikipedia


1/6 Hansen's cheese rennet tablet, or 2 junket rennet tablets
1/2 cup cold water
2 quarts skim milk
1/8 cup commercial cultured buttermilk

  • Dissolve the  rennet tablet in the cold water. 
  • Combine the skim milk and buttermilk. 
  • Heat the milk mixture to 70F. Add rennet solution, and stir thoroughly. 
  • Cover with a towel, and allow to stand at room temperature 12 to 18 hours, or until a smooth curd builds up. 
  • Using a long knife cut the curd into 1/2-inch pieces. 
  • Slowly heat the curds using a double-boiler top over hot water, until temperature reaches 110F. 
  • Maintain this temperature 20 to 30 minutes, stirring around every 5 minutes so curds heat uniformly. 
  • When the curds are firm, pour into a colander lined with cheesecloth, and let the whey drain off. 
  • Shift the curds around by slowly lifting the corners of the cloth. 
  • After whey has drained off, get corners of cloth together, and soak up for about 2 seconds in cold water. 
  • Work the curds using a wooden spoon to free them of any excess whey. 
  • Stir; chill.


Makes 8 servings


© Athena G.