Cottage cheese is a delicious and healthy form of cheese that’s actually quite easy to make at home. In fact, cottage cheese derives its name from the fact that it’s so easily made in the “cottage” or home. Store bought cottage cheese just can’t compare to the sweet, rich taste of homemade cottage cheese. Here’s how to make cottage cheese at home::

Supplies needed to make cottage cheese

• Earthenware crock pot or stainless steel pan
• A dairy thermometer
• A long spoon
• A large pan larger than your crock to serve as a double boiler
• A long handled knife
• Measuring cups and spoons
• A colander
• Cheesecloth
• A mixing bowl
• Four tablespoons of unflavored yogurt

Make cottage cheese – Clabber the milk

Pour about a gallon of pasteurized milk into your crock pot or stainless steel pan. Heat the milk to 80 degrees Fareneheit using the double boiler method with your second crockpot to prevent scalding. Add four tablespoon of unflavored yogurt to your milk and mix thoroughly. Allow the mixture to sit at 80 degrees Farenheit until the milk is clabbered. This may take up to twelve hours to be complete. If you cover the bowl, do it with a thin covering that allows good airflow. When the milk has clabbered, you should see curd, a thick cheesy substance at the bottom of the bowl and watery liquid at the top of the bowl, which is the whey. You’re ready to proceed to the next step when you can insert a knife into the center of your bowl and it comes out clean.

Make cottage cheese – Cut the curd

Use your long handled knife to cut the curd into two inch cubes. This will allow more of the whey to separate out. Allow the cut cubes to sit for 15 minutes before stirring them gently using your hands.

Make cottage cheese – Heat the curd

Using the double boiler method, heat the curd over boiling water very slowly to 115 degrees Farenheit. Do not exceed this temperature to get the best quality cottage cheese. Hold the curds at 115 degrees Fareneheit for twenty five minutes, stirring gently every five minutes. Your curds should now be firm to the touch.

Make cottage cheese – Strain the curd

Line your colander with cheesecloth to prepare to strain the curd. Pour the curds into the cheesecloth lined colander and allow the whey to drain. Lift the cheesecloth carefully out of the colander to allow any residual whey to separate out. Rinse the curds that remain with cold water.

Flavor your cottage cheese

Place your strained curds into a mixing bowl and add salt to taste. You can also add skim milk, whole milk, or cream to give your cottage cheese to make it softer and smoother.

You’re now ready to enjoy your freshly made cottage cheese. Try serving it with some fresh fruit for a delicious and healthy snack.