Surprisingly homemade cottage cheese is fairly easy to make with items you probably have already stored in your preps.
- Mix 2 cups water and 5 1/3 cups instant dry milk (3 cups non-instant)
- Add 2 cups water and 1/3 buttermilk. Fresh is best, but in a pinch you can use the following substitute. Take a cup of water and add one third of a cup of dry powdered milk, mix it well and then add one tablespoon of white vinegar or lemon juice. Mix this well and let it sit for 5 or 10 minutes before adding it to your dish. This makes a substitute that can be used for buttermilk in cooking.
- Dissolve ¼-tablet rennet also known as Junket tablets (To Make Cheese you need Rennet) in 4 cups chlorine free water and add to milk mixture. Mix well, for large curd cottage cheese double the rennet.
- Let the mixture sit in a warm room for 6-12 hours until firm enough to pull away from the bowl.
- Cut into ½-inch squares and place in bowl.
- Set the bowl into a larger bowl of hot water. Gently stir the curds to warm them and to break them up into small pieces. Using your hands works best. Do not leave large curls or they will taste bitter.
- Transfer the mixture to a large pot and heat to 100 °F over a 20-minute period. Stir the mixture every five minutes.
- Keep the mixture at 100° F for an additional 30 minutes. Stir every five minutes.
- Pour the curds into a cloth-lined colander. Rinse with cold water. Gather up the corners of the cloth and gently squeeze the curds to remove most of the water.
- Add 1 tsp salt, if desired.
This makes approximately 1 ½ lbs of homemade cottage cheese.
If you have a bit of fresh milk, cream or yogurt you can add a little, just to improve the consistency and make it look a bit more like store bought cottage cheese.
Just don’t be disappointed if this is a little different than what you are used to, remember this is homemade cottage cheese.