Homemade cottage cheese recipes / tips

kshama2001

I'm picky about cottage cheese and am having a hard time getting my favorite brand so am thinking about making my own. I will be getting milk from a local farm where it is not UHT pasteurized.

I have crock pots, regular pots, but no InstaPot.

This farmer's cheese recipe is the one I will probably use: https://proverbsthirtyonewoman.blogspot.com/2015/02/making-farmers-cheese-in-crock-pot-from.html#.XSszAkHQjRZ

I see there are multiple methods and was looking for comments.

https://morningchores.com/how-to-make-cottage-cheese/

Option #1: Cottage Cheese for Days (let it sit for days until it clabberds on its own. There is a variation of this in my trusted Joy of Cooking, but I don't like this method from a food safety and impatience perspective.)

Option #2: Cottage Cheese with Rennet (main drawback to this is that I don't have any and am not sure if it is available locally, but was going to check when I go to the store in a few)

Option #3: The Vinegar Method (uses white vinegar, which I do not have, but I do have quarts of ACV)

Option #4: The Lemon Juice Method (I have lots of lemons and this is similar to the Farmer's Cheese recipe above, and I do prefer lemons to vinegar. However, I do realize that the acidity of lemons can vary and vinegar is more consistent. I don't like white vinegar, though.)

TIA

pancakerunner

kshama2001 wrote: »

I'm picky about cottage cheese and am having a hard time getting my favorite brand so am thinking about making my own. I will be getting milk from a local farm where it is not UHT pasteurized.

I have crock pots, regular pots, but no InstaPot.

This farmer's cheese recipe is the one I will probably use: https://proverbsthirtyonewoman.blogspot.com/2015/02/making-farmers-cheese-in-crock-pot-from.html#.XSszAkHQjRZ

I see there are multiple methods and was looking for comments.

https://morningchores.com/how-to-make-cottage-cheese/

Option #1: Cottage Cheese for Days (let it sit for days until it clabberds on its own. There is a variation of this in my trusted Joy of Cooking, but I don't like this method from a food safety and impatience perspective.)

Option #2: Cottage Cheese with Rennet (main drawback to this is that I don't have any and am not sure if it is available locally, but was going to check when I go to the store in a few)

Option #3: The Vinegar Method (uses white vinegar, which I do not have, but I do have quarts of ACV)

Option #4: The Lemon Juice Method (I have lots of lemons and this is similar to the Farmer's Cheese recipe above, and I do prefer lemons to vinegar. However, I do realize that the acidity of lemons can vary and vinegar is more consistent. I don't like white vinegar, though.)

TIA

I don't have any suggestions or tips, just wondering what your favorite brand was/is!

kshama2001

pancakerunner wrote: »

kshama2001 wrote: »

I'm picky about cottage cheese and am having a hard time getting my favorite brand so am thinking about making my own. I will be getting milk from a local farm where it is not UHT pasteurized.

I have crock pots, regular pots, but no InstaPot.

This farmer's cheese recipe is the one I will probably use: https://proverbsthirtyonewoman.blogspot.com/2015/02/making-farmers-cheese-in-crock-pot-from.html#.XSszAkHQjRZ

I see there are multiple methods and was looking for comments.

https://morningchores.com/how-to-make-cottage-cheese/

Option #1: Cottage Cheese for Days (let it sit for days until it clabberds on its own. There is a variation of this in my trusted Joy of Cooking, but I don't like this method from a food safety and impatience perspective.)

Option #2: Cottage Cheese with Rennet (main drawback to this is that I don't have any and am not sure if it is available locally, but was going to check when I go to the store in a few)

Option #3: The Vinegar Method (uses white vinegar, which I do not have, but I do have quarts of ACV)

Option #4: The Lemon Juice Method (I have lots of lemons and this is similar to the Farmer's Cheese recipe above, and I do prefer lemons to vinegar. However, I do realize that the acidity of lemons can vary and vinegar is more consistent. I don't like white vinegar, though.)

TIA

I don't have any suggestions or tips, just wondering what your favorite brand was/is!

My favorite brand is Cabot, which used to be inexpensive and really easy to find here, south of Boston, but is getting difficult. I care about how animals are treated and hope that the milk in Cabot products is indeed coming from small family farms where the animals are grazing outside: https://www.cabotcheese.coop/animal-care

I've tried a few brands of organic cottage cheese in the past, but they were too sour.