This Homemade Cottage Cheese is creamy, fluffy, and super delicious, and it’s made with only 3 simple ingredients!

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Calcium Chloride [ Ссылка ]
Organic Vegetable Rennet
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Milk bag
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INGREDIENT
1 Gallon of 2% or whole milk
100 ml water + ½ tsp Calcium Chloride
100 ml water + ¼ tsp organic Vegetable Rennet

PREPARATION
1. In a large saucepan bring the milk almost to a boil. You want it to be a minimum of 90°F (38˚C).
2. Immediately stir in the water of ½ tsp Calcium Chloride and ¼ tsp organic Vegetable Rennet. Add to milk. Mix well. You will see the milk begin to curdle immediately.
3. Turn off the heat, leave to cool about 30 minutes.
4. Now it is time to cut the curds. Begin by making parallel cuts about 1/2 -3/4 inches apart. Then turn the pot 90 degrees and repeat ending with a checkerboard of cuts on the surface. Then with your spoon or ladle cut these crosswise until you have a pot full of curd cubes. Be gentle at this point because the curd will be very soft.
5. Put cottage cheese on a small fire and warm for about 15-20 minutes.
6. Line a strainer, set it in a large bowl, and separate the curds and the whey by pouring your curdled milk into the strainer. Once the curds drain for a short time the cloth can be gathered, tied securely and hung for the final drainage. Better leave it all night.
7. Your Cheese is now ready for storage but you can make any additions you like by adding fresh herbs, spices, etc. You can now sit back and enjoy your very own dish of Cottage Cheese or just pack it into a sanitized container for the fridge.
This homemade cottage cheese is ideal for making curd casserole, cakes and other baked goods!

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