Homemade Cottage Cheese Recipe

Try this Homemade Cottage Cheese Recipe. Milk and buttermilk, heated in a crockpot overnight, will make a creamy and tangy old-fashioned cottage cheese.
By Chris Long
December 2008/January 2009
Add to My MSN

Learn how to make homemade cottage cheese using this easy-to-follow recipe.
Photo by Fotolia/Sunny Forest


Content Tools

Related Content

On a Farm in Rural Illinois

Carolyn’s story of living on a farm in rural Illinois shows that one can truly live off the land by ...

Homemade Cottage Cheese From North Central Kansas

Try an original 1930s homemade cottage cheese recipe from North Central Kansas along with a modified...

Reader Callout: What Are Your Favorite American-Made Hard, Salty Cheeses

Readers suggest favorite hard, salty, American cheeses.

Learn to Make Cheese

 Learn how to make many different kinds of homemade cheese with these articles from the Archive. ...

This Homemade Cottage Cheese Recipe can be made by slowly cooking milk and buttermilk to create an old-fashioned tasting cheese.

When I was growing up in central Kansas in the 1930s, we milked our own cows and made various dairy products, including cottage cheese. Many meals were meatless in those days, and a typical evening meal was fried potatoes, cottage cheese, coleslaw or wilted lettuce, and homemade bread and butter.

Mom made her cottage cheese on the back “burner” of our wood-burning range and you had to be careful not to get it too hot or it would get stringy. She used separated milk to make the cottage cheese, then added some fresh cream before serving. Here’s how I make it today:

Homemade Cottage Cheese Recipe

In a crockpot, stir a half cup of buttermilk into 1 gallon of milk. (Skim, 1 percent, 2 percent or whole will work, but do not use ultra-pasteurized.) Let stand at room temperature 12 to 18 hours until set (clabbered). Cut the clabber into large cubes. Cook in a slow cooker at about 300 degrees Fahrenheit until whey separates from curds, stirring occasionally (will take eight to 12 hours). Drain in strainer or cheese cloth. Add cream, salt and pepper.

— Chris Long
Red Cloud, Nebraska








Post a comment below.

 








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.