Cottage Cheese Recipe

4 quarts whole or partly skimmed (1 or 2%) milk 4 L

1⁄4 tsp mesophilic culture 1.25 mL

1⁄4 tsp calcium chloride 1.25 mL

1⁄4 tsp liquid rennet 1.25 mL

Pickling (canning) or kosher salt

• Draining bag or cloth-lined colander

1. Sterilize all equipment (see page 40). In a large stainless-steel pot over medium heat, warm milk to 70°F (21°C), stirring gently to prevent scorching. Remove from heat.
2. Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using skimmer and an up-and-down motion, gently draw culture down into milk without breaking surface of milk.
3. Dilute calcium chloride in 1⁄4 cup (50 mL) cool water. Add to milk using the same up-and-down motion.
4. Dilute rennet in 1⁄4 cup (50 mL) cool water. Add to milk and, using the same up-and-down motion, draw rennet down into milk until well blended. Cover and let set at room temperature in a draft-free location for 2 hours or until a firm curd.
5. Using a long-bladed knife, cut curd into vertical strips about 1⁄2 inch (1.25 cm) wide. Using skimmer, cut through curd horizontally until you have cut it all into 1⁄2-inch (1.25 cm) cubes. Let stand for 5 minutes. Stir curd for 2 to 3 minutes.
6. Warm curd over low heat to 115°F (46°C) over 1 hour, stirring gently the whole time. Do not raise the temperature too quickly; it should increase by only 2°F (1°C) every 3 or 4 minutes, so you may need to adjust the heat periodically.
7. Once you have reached the final temperature, the curds should be the size of navy beans, and firm but not hard. Using skimmer, ladle curds into a draining bag or cloth-lined colander. Rinse with cold tap water until all traces of whey are removed. Place curds in a bowl and add salt to taste. Store in the refrigerator for up to 1 week.