Homemade Cottage Cheese

Who doesn't love peaches and cream--especially on a hot summer's night?

I make my own cottage cheese now ...and since I first made it, I decided I will never again buy store bought. I have been so frustrated attempting to buy a cottage cheese in the store that isn't chock full of unnatural ingredients, preservatives and fillers. 

This recipe is made from milk kefir although the recipe says you can make it from yogurt. I highly recommend that you make your own kefir at home. It is also so easy once you have purchased the kefir grains - or know someone who can share some of their grains. I buy mine here. From a batch of kefir, I make cottage cheese. 

Note: always use glass, plastic and wooden utensils when using the kefir as it is a fermented food.

Below is the recipe:

Ingredients

2 quarts of whole milk

1 cup of kefir or full fat yogurt 

Instructions

Pour the milk into a large glass mixing bowl (like pyrex, so it can withstand the heat when put over a pot of boiling water).

Mix the kefir or yogurt into the milk with a wooden spoon. Cover the bowl with a plate and leave on the counter at room temperature until the milk thickens like yogurt. This is what is called the curd and it will take 1-2 days depending on the temperature of your house. 

Using a knife (metal is okay at this stage), cut the curd in the bowl into tiny squares by slicking through it from top to bottom and left to right. Try to keep the cuts no larger than 1/4 - 1/2 inch (.64 cm - 1.3 cm) apart.

Fill a medium-sized pot with water to about half. Put the pot on the stovetop with the burner set to about medium heat. Place the bowl of curds on the pot and remove the plate on top. 

Test the temperature of the curds about every 5-10 minutes with a candy thermometer. Gently press the curds down around the pot so the warmed water reaches the top - as much as you can without disturbing the cut curds. 

Continue with this process for about 30-40 minutes (checking every 5-10 minutes) and until the curds reach about 110F/43C. All the enzymes and probiotics will be preserved if you only heat to this low temperature. To check the temperature, stick your little finger in and make sure it is only lukewarm and doesn't burn you. 

Remove the bowl from the heat when the desired temperature has been reached and pour this into a prepared strainer - lined with a linen towel or very fine mesh cloth. The curds and whey will separate and the curds will stay in the linen towel. Make sure to drain off all of the liquid by holding the linen towel up. When all the liquid is drained, transfer the curds to a container. Add salt to taste. I usually add about 1/2-1 cup of full cream -- again this is to your taste. Refrigerate and serve!