Cottage Cheese

Cottage cheese is one of the simplest cheeses to make, and it uses ingredients we almost always have on hand: milk, cream, and a bit of salt. This version gives you an extra punch of probiotics. Making it ourselves means we get a fresher product without unnecessary thickeners or preservatives, and it’s a good way to stretch our dairy supply. Whether we eat it plain, with fruit, or mixed into recipes, it’s one of those small, practical skills that adds real value to our everyday routine.

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Probiotic Cottage Cheese

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Ingredients Method

Ingredients

2 quarts raw skimmed milk
2-3 tbs cream
sprinkle of salt

Method

Milk

Add ¼ cup clabbered milk if you have some, otherwise just let the 2 quarts of milk set until it is thick like yogurt. This can take anywhere from 1-5 days depending on how fresh your milk is and how warm your kitchen is.
Pour the clabbered milk into a heavy bottom pot and heat it over low heat until it reaches 110F. Occasionally stirring it gently.
Pour the now separated curds and whey into a strainer lined with a thin cotton dish towel. Let them strain for 15-30 min.
Add the cream and salt.
Store in the refrigerator with 1-2 weeks.
Add herbs or fresh fruit just before serving.