Goat's Milk Cottage Cheese

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1 gallon whole goat milk

½ cup cultured buttermilk

¼ teaspoon liquid rennet (Note: you can always use tablets or powdered rennet instead)

¼ cup cool water

I warmed the milk to 86F.

I stirred ½ cup of buttermilk into the milk.

I mixed ¼ teaspoon of rennet into a small amount of seltzer water (this was a tip one of our customers sent in to our Moosletter and I have been doing it ever since. It’s especially effective when dissolving rennet tablets. However, I just do it because I usually have cold seltzer around.)

I stirred the rennet for about 20 seconds, slowly in an up and down motion.

Then I put the cover on the pot and left it for 1 hour. (Note: this works with a gas stove, but with an electric stove, you need to remove the pot from the burner because it cools down slowly.)

It was time to cut the curds, but mine were a little too thick. I did my best, but even as I was cutting, I could feel them toughening up. My milk was very fresh and my starter was, too. The next time I make it, I will probably use half as much buttermilk (another advantage to making your own) and I will check the curds after 30 minutes.

I heated the pot to 110F as I stirred, and the curds immediately went to the finished texture.

I spooned them into a colander lined with butter muslin, but there was hardly any draining to be done. The curds were exactly right.

I quickly dipped the curds into cold water (this helps them remain sweet rather than continuing to sour).

And that was it. I added salt. If company was coming, I would probably add a little cream to the curds, but since I’m watching my calories, I didn’t. I like to add this kind of cottage cheese to my scrambled eggs and to salads - even chicken salad.

This cottage cheese qualifies as “raw” because the highest temp was 110F, so it has those good enzymes and probiotic bacteria in it. What better way to start the cold & flu season?

subheading: Recipe for printing from Goats Produce, Too!, page 48:

1 gallon whole goat milk

½ cup cultured buttermilk

¼ teaspoon liquid rennet (Note: you can always use tablets or powdered rennet instead)

¼ cup cool water

Directions at blog.cheesemaking.com

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