How to make cottage cheese at home
Posted on 24 January 2011
In addition to butter, yoghurt and brie, we’ve loved making cottage cheese at home too. It’s so easy we almost don’t want to tell people. We normally use 2L of Cleopatra’s raw cow’s milk, removing the cream and putting it aside to make our butter. To remove the cream simply leave your milk standing upright in the fridge so the cream can naturally separate from the milk – you will see a definite line. Once separated, just make a small hole at the bottom of the bottle, take the lid off the top of the bottle and let the milk drain from the hole in to a separate jar. When it has drained to the cream line, pour the cream into another container.
We simply pour the skimmed milk in to our large glass jar and allow it to curdle at room temperature for a maximum of 5 days. You can see in our picture below how the curds and whey begin to separate. Please don’t try this method with pasteurised, homogenised milk – raw milk contains all the necessary bacteria to make the milk clabber.
The whey is the watery part of the milk. The curd is the solid part.
When we can see it is about half curd and half whey, we simply empty it all in to a muslin lined colander which is sitting in a large pot to catch the whey.
We leave it to drain for 24 hours, spoon the curd in to containers and put it in the fridge… et voila! We have our delicious cottage cheese to eat with our home made jam on toast for breakfast… or to sprinkle over our salads… or mix it with some chives or finely chopped onion over a baked potato… actually, we are constantly finding uses for it.
This cottage cheese will keep in the refrigerator for about 5-days.
We keep the whey to use in other cooking because it contains so much of the nutritional value of the milk. We’ve started adding it to our home made bread but you can use it in mashed potato, gravy, smoothies and more!