Raw Milk Cottage Cheese

Recipe Description:

This is so simple and with only one needed ingredient (no starter cultures needed, although some cream and salt and pepper would make it even better), and only a little time, I’m not sure this can really be a recipe. But once you make it you will never want store bought cottage cheese again. At the end of the week we normally have anywhere from 1/2 to a 1/4 of a gallon of our raw milk left, I use this milk to make the cottage cheese, everyone in the family looks forward to it.

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  • 15 thoughts on “Raw Milk Cottage Cheese”

        1. Update! I tried it again. In the recipe she suggests that you not let your milk sit until the curds and whey actually separate… well, I did, because I had to go to bed! 🙂 This morning it was well separated. I skimmed off the cream into a little bowl. Then I did not heat the cheese, I just poured it into a cloth-lined colander, gathered up the cloth and twisted it until the curds were as dry as I wanted them to be. Then I put them in a bowl, added the cream back in and salted to taste. I LOVE this cottage cheese! Remember, though, this was with raw goat milk. I don’t know how it would work with cow milk. I’m happy to have another way to use our lovely milk. Thank you!

            1. It was not any more sour than what I buy from a grocery store, really. The texture – the curds are small, but that’ probably because it is goat milk. They make smaller curds in your tummy too.

    1. I made this yesterday. I think I heated the curds too long because they turned out very dry. I will try this again. The flavor is wonderful!

      1. You can also try letting it drip for less time. This will make a less dry curd also. I have found that I really need to watch it when I heat it because it goes from not ready to ready in a matter of seconds. I’m glad you enjoyed it.

    2. I put about a half gallon of week-old raw milk out three days ago. The cream is a solid layer on top, but the milk is still the same liquidy consistency as when I started. Any suggestions?

    3. I would skim off the cream and use it. Then give the milk a stir to help get some of the culture from the cream mixed through the milk. If you are in a cooler climate or keep your milk in a cooler place it will take longer to become thick. I would just watch it closely and give it a couple more days. Hope that helps and keep me informed as to what happens.

      1. Day four and I have curds. Skimmed the cream and will make the cottage cheese tomorrow when the milk is more thick and yogurt-like. Thanks!

    4. The recipie calls for the addition of cream but the instructions only talk about skimming the cream off? Are you adding cream…..taking away the cream ….. or just removing it then adding it back (in which case it should not be listed on the ingredient list). A bit confusing.

      1. Sorry for the confusion. There are a few options when it comes to the cream. If you leave the cream on the top while the milk is sitting out it will turn to sour cream and will not work to be added back into the curds for cottage cheese. Although if you skim the cream off the top before letting the milk sit and refrigerate it while making the curds you can add it back. But it is also just an optional extra that doesn’t need to be added. Because I tend to use older milk when making my cottage cheese (because it will curd faster leaving it with a less strong flavor) I leave the cream on top and skim it off for sour cream and then add new fresh cream when the cottage cheese is done. I hope this helps.

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