How Do You Make Homemade Cottage Cheese From Raw Milk?
The taste of homemade cottage cheese is like night and day when compared to the pasteurized version found in the dairy aisle of your grocery market. There are cultures in raw milk that add flavor that cannot be reproduced by processing chemicals. In the United States, pasteurization is a mandatory process for commercial dairy products. However, you can find raw milk at most dairy farms or organic food stores. Creating cottage cheese is a fairly simple process with few ingredients, and it only takes a few hours to complete. But once you make your own, it will be hard to return to the store-bought version. Step 1 Heat 1 quart of whole raw milk in a medium-size saucepan over low heat. Use a candy thermometer to gauge the temperature. You do not want to boil the milk, only heat it. Let it reach 85 F, but don’t allow it to become any hotter. Step 2 Turn off the heat. When the thermometer reads 85 F, turn off the heat and stir in the rennet. Rennet is available in many varieties as both a li
