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5 from 1 vote

Gourmet Cottage Cheese

The traditional rennet version delivers the ultimate artisan cottage cheese experience, producing thick, beautifully defined, and springy large curds. By utilizing a mesophilic culture and liquid rennet, this method develops a deeply rich, sweet, and authentic dairy flavor profile that completely rivals high-end creamery brands. It is the perfect choice for home cooks who want to master classic cheesemaking techniques and enjoy a premium, high-protein staple
Servings: 5
Calories: 120kcal

Equipment

Ingredients

Instructions

  • Ripen the culture: Heat 1 gallon of whole milk over low heat until it reaches exactly 90°F. Turn off the burner. Sprinkle 1/8 tsp of mesophilic starter culture powder over the surface of the milk. Let it rehydrate for 2 minutes, then stir thoroughly using a gentle top-to-bottom motion. Cover with a lid and let it sit completely undisturbed on the counter for 1 hour
  • Add structural elements: After 1 hour, pour in the diluted calcium chloride mixture and stir for 30 seconds. Immediately follow with the diluted liquid rennet mixture. Stir using a gentle up-and-down, top-to-bottom motion for exactly 1 minute to distribute it evenly. Use the flat bottom of your spoon to completely still the liquid until it stops moving. Cover and let sit completely undisturbed for 1 hour
  • Cut the curds: Check for a "clean break" by inserting a knife at a slight angle and lifting. If the custard-like mass splits cleanly with sharp edges, it's ready. Slice the solid curd mass into a 1/2-inch square checkerboard grid, slicing vertically and horizontally all the way to the bottom of the pot. Angle your knife slightly on the final passes to create uniform cubes. Let the cut curds sit completely untouched for 10 minutes to "heal" and form a protective skin
  • Slow cook the curds: Turn the burner on to a very low setting. Because the pot sat off the heat for two hours, the temperature will have dropped to the high 70s or low 80s. Slowly raise the temperature of the pot up to 115°F over the course of 30 to 45 minutes. Every few minutes, take a slotted spoon and stir very gently from the bottom up to keep the cubes from fusing together. Turn off the heat once the curds shrink, firm up, and feel springy to a gentle squeeze.
  • Strain and shock: Pour the cooked curds and whey into a large colander lined with two layers of quality cheesecloth. Let the warm whey drain for 1 to 2 minutes. Gather the four corners of the cheesecloth into a loose pouch and plunge the entire bundle directly into a large bowl of ice-cold water. Gently swish it around for 30 seconds to lock in that plump, individual chunk structure and wash away surface whey.
  • Final drain & dress: Lift the pouch out, give it a very gentle squeeze, and let it drain in the colander for 15 minutes until all excess water is gone. Transfer the firm, plump curds to a bowl, add 1/2 tsp of sea salt, and fold in 6 to 8 tablespoons of cold heavy cream

Video

Notes

Nutritional Disclaimer: Please note that the provided nutrition facts are calculated strictly for the plain, dry curds and do not include any added heavy whipping cream or alternative liquid dressings. If you choose to dress your cottage cheese for extra creaminess, be sure to track those additional ingredients separately based on your personal dietary goals.
  • The Best Type of Milk to Use: For the absolute best yield and flavor, use high-quality standard pasteurized whole milk. Avoid using ultra-pasteurized (UP) or ultra-high temperature (UHT) milk. The high-heat processing used in UHT milk damages the proteins to the point where they cannot form a solid curd structure, meaning your cheese will not set properly. If you have access to fresh, high-quality raw milk from a trusted source, it works beautifully for both methods!
  • How to Properly Store Your Cheese: Homemade cottage cheese lacks the commercial preservatives, stabilizer gums, and thickeners found in store-bought tubs, making proper storage essential. Store your finished cheese in a clean, airtight glass jar or container. To maximize freshness, store the container upside down in the refrigerator; this creates a slight vacuum seal at the lid and helps slow down the growth of surface bacteria.
  • Shelf Life in the Fridge: Because this is a fresh cheese with zero preservatives, it will keep well in the coldest part of your refrigerator for 5 to 7 days. Always use a perfectly clean spoon every time you scoop some out to prevent cross-contamination, which can cause the fresh dairy to spoil prematurely. If you notice any off-smells, mold, or an excessively sour separation of liquid, it's time to discard it.

Nutrition

Serving: 0.5Cup | Calories: 120kcal | Carbohydrates: 3.8g | Protein: 12g | Fat: 6g | Net Carbs: 3.8g