Last week when I posted about ‘from scratch’ cooking and a few of you asked for my recipe for making cottage cheese. This recipe comes from way back in our ‘poor’ days when a recipe that called for cottage cheese was ‘too expensive’. Back then we made our own yogurt, cottage cheese, etc. from powdered milk. (We also used wheat gluten as a meat substitute and saved the left over wheat bran for use in muffins.) We don’t do quite that much ‘from scratch’ cooking anymore, but this cottage cheese recipe may be a good one to pull out again and reconsider.
Cottage Cheese Recipe
1 rennet tablet – dissolve in small amount of warm water
1 gallon milk (we used reconstituted powdered milk, but you may use any milk you prefer)
1 pint buttermilk or yogurt (link to my recipes for homemade buttermilk and yogurt)
In a large pot heat milk to 90 degrees F. Stir in buttermilk or yogurt and then add the dissolved rennet tablet. Cover pot and leave overnight in a warm place.
The next day your “cottage cheese” will be a nearly solid mass, like firm yogurt. This is the curd. Using a knife cut through this to break into small pieces. Set the bowl with the curd into a pan of warm water and heat. Shake the pan gently to heat evenly.
When the curd has reached 110 degrees F turn off the heat leaving everything for 30 minutes. Next pour the cheese into several layers of cheese cloth to drain.
After the curds have drained the cottage cheese may be used in recipes. If you prefer to eat it plain, you will want to add a little sour cream or moisten it with some yogurt. You may also want to add salt to taste.
You may also be interested in tips and ideas about feeding your family on a budget, menu planning, cooking from scratch or my recipe page. For homeschool help and ideas about teaching multiple levels visit my homeschool page.
This post is linked to Works for Me Wednesday