If you’ve ever wondered how to make cottage cheese from raw milk at home, you’re in for a treat! Homemade raw milk cottage cheese is creamy, fresh, and packed with natural enzymes and good bacteria. Plus, it’s surprisingly easy to make with just a few simple steps and ingredients. In this article, I’ll walk you through the process of turning raw milk into delicious cottage cheese that you can enjoy anytime.
Why Make Cottage Cheese from Raw Milk?
Raw milk cottage cheese offers a richer flavor and more nutrients compared to store-bought versions. Because it’s made from unpasteurized milk, it retains beneficial enzymes and probiotics that support digestion and overall health. Making it yourself also means you control the ingredients—no additives, preservatives, or excess salt.
What You’ll Need
– Fresh raw milk (about 2 quarts or 1/2 gallon)
– Sea salt or kosher salt (to taste)
– Optional: heavy cream for creaminess
– Cheesecloth or a fine strainer
– A large pot and mixing bowls
Step-by-Step Guide to Making Raw Milk Cottage Cheese
1. Skim the Cream
Start by skimming the cream off the top of the raw milk. You can use a spoon or a turkey baster to carefully remove the cream and set it aside in the refrigerator. This cream won’t form curds, but you’ll add it back later to make your cottage cheese extra creamy.
2. Let the Milk Clabber
Pour the skimmed milk into a wide-mouth glass jar or bowl. Cover it with a coffee filter or cheesecloth secured with a rubber band. Leave it at room temperature for 1 to 5 days until it thickens and becomes pleasantly sour, similar to yogurt. This natural fermentation is called clabbering and is key to developing the right acidity for curdling.
3. Warm the Clabbered Milk
Once clabbered, pour the milk into a heavy-bottomed pot. Warm it slowly over low heat, stirring gently, until it reaches about 100 to 110°F (38 to 43°C). Be careful not to heat it higher, as excessive heat kills beneficial bacteria and can make the curds rubbery.
4. Watch the Curds Form
As the milk warms, you’ll see curds begin to separate from the whey. Stir gently to encourage even curd formation without breaking them up too much. When the curds are fully separated or the temperature hits 110°F, remove the pot from heat and let it cool for 10 to 15 minutes.
5. Drain the Curds
Line a colander with cheesecloth or a clean dish towel and pour the curds and whey through it. Let the curds drain for 1 to 3 hours, depending on your desired texture. The longer you drain, the firmer the cottage cheese will be. Save the whey for other uses like baking or smoothies if you like.
6. Add Salt and Cream
Transfer the drained curds to a bowl. Crumble them into small chunks and add salt to taste. For a richer, creamier texture, stir in some of the reserved cream you skimmed earlier. Mix well and your homemade raw milk cottage cheese is ready to enjoy.
Tips for Perfect Cottage Cheese
– Use the freshest raw milk possible for the best flavor and safety.
– Keep all utensils and containers very clean to avoid unwanted bacteria.
– If you want to speed up curdling, you can add a small amount of white vinegar or lemon juice, but natural clabbering yields the best taste.
– Store your cottage cheese in the refrigerator and consume within a week for optimal freshness.
Nutritional Benefits
Raw milk cottage cheese is rich in protein, calcium, and probiotics. The natural fermentation process enhances digestibility and supports gut health. Plus, it’s free from artificial preservatives and excess sodium found in many commercial brands.
Making your own cottage cheese is not only rewarding but also a great way to appreciate the art of traditional cheesemaking. You’ll be amazed at how fresh and satisfying it tastes straight from your kitchen.
Enjoy your homemade raw milk cottage cheese with fresh fruit, herbs, or simply on its own!
Fresh, wholesome, and delicious—making cottage cheese from raw milk is a simple pleasure anyone can master. Give it a try and savor the difference homemade makes.