Learn How to Make Cottage Cheese



  1. Warm the milk to about 80 degrees.
  2. Stir in the rennet and allow the milk to rest for 2 hours.
  3. Use a whisk to stir the milk and cut the curds.
  4. Let the curds rest for 10 minutes.
  5. Slowly warm the cheese to about 100-110 degrees, until you can gently squeeze a curd without it splitting open. Don't go too long or the curds will get hard and rubbery.
  6. Strain the cheese through a cheesecloth lined colander and hang it for about 20-30 minutes.
  7. Transfer the cheese to a bowl and stir in the salt, cream, and sour cream adding more if necessary to achieve the desired taste and consistency.

Recipe by Reformation Acres at