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Homemade cottage cheese using raw milk

2 Ingredient Homemade Cottage Cheese

Porchontheprairie
The easiest cheese recipe, perfect for beginner cheese makers, using only two ingredients! Make homemade cottage cheese using just Raw Milk and Vinegar.
5 from 1 vote
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Cook Time 40 minutes
Strain Time 10 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American
Servings 5
Calories 123 kcal

Equipment

Ingredients
  

  • 1/2 Gallon Raw Milk (and the skimmed cream)
  • 1/4 Cup + 2 Tbsp White Distilled Vinegar (3/4 Cup per Gallon)

Instructions
 

  • Skim the cream from the half gallon of raw milk.
  • Pour Raw Milk into the stockpot or Dutch oven.
  • Turn burner to medium heat and stir milk to evenly heat to to 200 degrees Fahrenheit. The milk may become foamy.
  • Turn off heat, add vinegar, stir for 1 minute. Curd will form.
  • Add lid and allow to sit for 20 minutes.
  • Set up the straining system. Line colander with the cheesecloth and place the colander on the bowl.
  • Gently gather curd with large wooden spoon, draining off whey. Leave excess whey in the stockpot. Allow the curd to strain for 10 minutes.
  • Bring the collander lined cheesecloth, with the curds, to the sink to rinse with cold water.
  • Carefully transfer the curd to a bowl and use a wooden spoon to break apart the curds to the desired size.
  • Add the desired amount of the skimmed cream to the curds and stir.
  • Store in the fridge in a food safe container for up to 1 week.

Nutrition

Serving: 100gCalories: 123kcalCarbohydrates: 3.4gProtein: 13gFat: 6.4g
Keyword 2 Ingredient Homemade Mozzarella Cheese
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