How To Make Homemade Cottage Cheese From Raw Milk
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Turn heat on to medium and use a candy thermometer to measure temperature.
How to make homemade cottage cheese from raw milk. Heat slowly to 190 f 88 c stirring regularly so the milk doesn t burn on the bottom of the pot. Alternately you could use a nut milk bag in place of the strainer if you don t have a strainer that fits into a bowl. The cream will not form curd so it is removed and added back in after the cottage cheese is formed.
If you are using raw milk be sure to do as shown in the previous method by removing the cream. Put milk in the pot and slowly warm it to 72 degrees fahrenheit stirring occasionally. 1 gallon whole raw milk.
If the milk is fresh from milk it may already be up to temperature. 1 large cotton flour sack towel. Pour the skimmed milk into a glass bowl and cover with a cheesecloth.
If the milk is cold it can take several hours. Remove from heat pour in vinegar and stir a few times. Heat milk to 195 f.
Cream cultures faster then milk so i take it off. Keep it covered to preserve heat. Some cream will remain and you can skim the rest off later.
Then sprinkle the mesophilic culture on top of. This recipe is assuming that you aren t using raw milk but rather store bought. To make cottage cheese all you need to do is skim the cream off a gallon of milk using a stainless steel spoon.
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