Cottage Cheese

Name: Cottage Cheese
Yield: Makes about 1 pint
Ingredients: ½ gallon whole milk, not ultra-pasteurized and ideally locally sourced; ⅛ tsp. liquid animal rennet; 2¾ tsp. kosher salt, divided, plus more; ⅔ cup buttermilk; 3 Tbsp. heavy cream; Rennet is an enzyme found in animals’ stomachs used to coagulate milk.; Cheesecloth

By Molly Baz

September 4, 2018

Image may contain Cutlery Spoon Food Dessert and Yogurt

Photo by Alex Lau

An instant-read thermometer is a must for this cottage cheese recipe, since the target temperature is a key moment in the process that you can’t really eyeball. You can double the amounts here to make twice as much, but keep in mind that it will take slightly longer for curds to set up and for mixture to reach 115°. A note on the milk: don’t use milk labeled “ultra-pasteurized,” because it will keep the milk from setting.

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