Posted by Troy Fisher on 3/6/2014
In days gone by, cottage cheese was made from raw milk, which was poured into a pot and set in the cool corner of the cook stove to stay warm over several days until the bacteria in the unpasteurized milk increased the lactic acid levels enough to form the soft curds that are the base for cottage cheese. In this recipe, we use a mesophilic starter to better control the milk's culturing, but the principle is the same. Yield: 1.5 pounds
For this recipe, you will need:
Raw Milk and Cream can be acquired through the Pasture's Delights Herdshare Program. Email us for information on pricing and how to sign up!
Jeannette Cook Date 3/8/2014
Looks good, Troy!
However, you may want to take out the part where you put the spoon in your mouth and then put it back in the container. I know some people who would be freaked out by this.
Love PD's milk!
kevin Date 5/2/2014
very interesting! thanks for posting.
Kristie Fuller Date 7/9/2015
I have always made cottage cheese by leaving raw skim milk on the back of a warm stove. It always curdled nicely. Now my raw milk doesn't seem to want to curdle. You say to add mesophilic starter to it. I've never had to do that before. How come it needs starter now?