Cottage cheese is a simple cheese to make yourself, no cultures, molding, press, or aging required! Using basic kitchen equipment, you can use your extra milk from our Raw Milk Co-op to make cottage cheese.
INGREDIENTS
1 gallon Saint John’s raw organic grass-fed milk
⅓ cup white vinegar
METHOD
Warm in a large pot over medium-low heat until it reaches about 120 degrees. It should not be warm enough to simmer.
Remove pot from heat and slowly add in vinegar, continuously stirring. Stir for an additional 30 seconds and let rest for 30 minutes.
Cottage cheese in the making.
After 30 minutes, strain whey and vinegar through a cheesecloth-lined strainer. A tea towel or flour sack towel work well, too.
Refrigerate for 5-7 days. Break into small pieces for serving.
When serving, top with a pinch of salt and a tablespoon or cream. Enjoy!
SERVING SUGGESTIONS
Top with berries or other seasonal, fresh fruit
Add honey and cinnamon
Salt and pepper
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