Easy Homemade Cottage Cheese / My 6 Step Method For Making Delicious Cottage Cheese Every Time!

For me, cottage cheese is more of a method rather than a recipe. I rarely set out in a cheesemaking day to make cottage cheese, but when life gets ahead of me and there is no longer time, I pivot to this quick family favourite!

Here’s my method

Step 1- Start with a curd mass. Todays curd mass was simply a large pot of clabber, but I have no problem using rennet coagulated curds as well.

Step 2- Gently cut the curds with a whisk as seen in the video.

Step 3- Let the curds rest for at least 10 min, but up to an hour. I went out and milked my cow and then came back in for step 4.

Step 4- Over medium low heat gently stir and heat your curds until they sink to the bottom of the pot when left. You should hit about 105F but don’t exceed it. I don’t stir constantly, just coming back periodically to make sure it doesn’t scald on the bottom. I folded a load of laundry and started some dishes during step 4.

Step 5- Drain curds through a fine mesh strainer, sprinkle with salt (about 0.5-1 tsp per gallon of milk used) and let them drain off for a few hours or until desired consistency is achieved (usually I eat some right away and let the rest drain).

Step 6- Before eating drench in heavy cream and sprinkle with salt and pepper to taste. Other favourite flavour combos are honey or jam, or as a side dish for meat at dinner.

👉Tip- If you make other cheeses, like cheddars, Colby’s or goudas, simply pull a few curds out of the pot when they are cottage cheese curd consistency and proceed with step 5. This is how I no fuss make cottage cheese for my family frequently without any extra work!

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