This cottage cheese recipe produces 4-5 cups of cottage cheese from one gallon of raw milk.
The consistency of this cottage cheese is more like ricotta cheese or quark but I love the smooth and thick texture and taste - so much!
Through researching I found that there is a quick and not-that-healthy way of making cottage cheese by using vinegar.
The "real" way to make cottage cheese is by using a liquid purchased from the health food store called rennet which is basically liquid enzymes that coagulates the milk, turning it into cheese.
Here's the recipe:
1/2 cup water
1 gallon raw milk
1/4 cup buttermilk
5 drops Rennet
(and a cooking thermometer)
1. Mix Rennet and water together, set aside.
2. Warm milk to 85° for one minute.
3. Add buttermilk and water mixture to milk, stir well.
4. Cover the top with a towel and let sit at room temp. for 12-18 hours.
After 12-18 hours. Cut the curd into 1/2 inch squares by passing a long knife through it lengthwise and crosswise.
Set the container in a large cooking pot. Fill the cooking pot with water. Turn the oven unit on to a medium setting. Warm the curd to 108°. Keep the curd at this temp. for 8-10 minutes - turning the heat up or down as necessary. Stir every couple of minutes to heat the curd uniformaly. After reaching this temperature, allow the curd to sit an extra ten minutes.
Pour the curd into a sieve lined with cheesecloth or another fine-lined cloth and allow it to drain for a few minutes. Shift curd on cloth every now and then to allow the whey to drain properly.
Dip the curd into a bowl filled with cold water for a couple minutes. Move curd back over bowl and allow whey to drip until you have the consistency you like.
Add desired amount of salt and even some cream back into the cottage cheese and store in fridge. (I don't add anything to mine.)
Stores in fridge for a couple weeks.
I use this recipe for recipes ranging from lasagna to my cottage cheese-flax cheesecake.