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ANIDUCK's Photo ANIDUCK Posts: 10,942
8/28/11 12:41 A

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There are so many different ways to make cottage cheese and so many definitions of what cottage cheese is but your recipe seems as good as another. Your recipe is Creamed Cottage Cheese because of the addition of cream at the end. Your milk will end up pasteurized anyway when you heat it up to 120 degrees. But that is okay ESPECIALLY if you are starting with fresh, local, wonderful raw milk!

You don't have to use something called "kosher" salt; a pure sea salt will work as well.

You will end up with most of a gallon of whey left over after you make your cottage cheese. You can make ricotta with that and even then you will still have a lot of whey left over. If you have dogs you can pour it over their kibble as it is very nutritious. Cats like it too. So do pigs and chickens. You can put in in smoothies, use it in baking recipes for the liquid. there's a whole lot of things people do with whey. Here's a web page that lists some:

oh, I meant to add this website too. It's my favorite for cheese making

Edited by: ANIDUCK at: 8/28/2011 (00:42)
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TLOVESB's Photo TLOVESB Posts: 931
8/27/11 6:41 P

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I'm looking for a recipe for homemade cottage cheese and also for a clean cocktail sauce recipe. I looked in the team cookbooks, but didn't see anything. I did see the clean ketchup recipes - thinking I could use one of those as the base for a clean cocktail sauce?

I've been thinking about making my own cottage cheese since I switched over to all raw dairy products. Plus, I mostly use the raw milk for my coffee cream, and end up with a whole lot of milk left when the cream is gone - thought the cottage cheese would be a good way to use up the extra milk. I found this cottage cheese recipe on food network - does this look okay or does anyone have a better recipe? (Obviously I would be using the raw milk, not pasteurized.)


1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream


Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.


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