Cottage Cheese Recipe

Prepare equipment

Sanitize a large heavy pot (4–6 L), a long-handled spoon, a thermometer, a slotted spoon or ladle, a colander lined with cheesecloth, and a small glass measuring cup for rennet.

Pour 2 liters of whole milk into the sanitized pot and slowly heat over medium-low heat, stirring occasionally to prevent scorching.

Heat the milk to 32°C (90°F). Remove the pot from direct heat briefly if it approaches higher temperature before the target.

Add 2 tsp mesophilic starter culture (or 2 tsp plain active yogurt) evenly over the milk. Let it rehydrate for 2 minutes, then gently stir it in with an up-and-down motion for about 30 seconds to distribute.

Coagulation

Dilute 1 tsp liquid rennet in 30 ml cool, non-chlorinated water. Gently pour the diluted rennet into the milk and stir with an up-and-down motion for 20–30 seconds. Stop stirring and cover the pot.

Let the milk sit undisturbed for 45–60 minutes at 30–32°C (86–90°F) until a clean break is achieved (a knife inserted should separate curd cleanly).

Once the curd has set, cut the curd into roughly 1–1.5 cm (1/2 inch) cubes using a long knife, making parallel cuts in one direction and then the perpendicular direction.

Return the pot to low heat and gradually raise the temperature to 39°C (102°F) over 20–30 minutes, stirring gently but continuously to keep curd pieces separate. The curds will firm and contract.

Maintain at 39°C for another 20–30 minutes, stirring occasionally. The curds should be slightly firmer and begin to release whey (a pale yellow liquid).

Remove from heat and allow curds to settle for 5 minutes.

Line a colander with double-layered cheesecloth. Using a slotted spoon or ladle, transfer curds into the cloth to drain. Allow whey to drain for 5–10 minutes for a loose cottage cheese; longer (15–20 minutes) for drier curds.

Place drained curds into a large bowl. Slowly pour 500 ml cold water over the curds while gently stirring to wash away residual whey and cool the curds. This step produces the characteristic mild, moist texture of cottage cheese.

Allow curds to sit in the cold water for 5 minutes, then gently drain off the water using the colander or by decanting. Press lightly to remove excess water but keep curds loose.

Transfer the washed, drained curds to a clean bowl. Stir in 120 ml heavy cream to form a creamy dressing. Add 1/2 tsp salt and black pepper to taste. Gently fold to combine without breaking the curds too much.

Taste and adjust seasoning: add up to an additional 1/2 tsp salt if desired, or more cream for a richer result.

Chill cottage cheese for at least 2 hours before serving to let flavors meld. Store in an airtight container in the refrigerator for up to 5–7 days.