Making Traditional ‘Old School’ Cottage Cheese:

1. Slowly heat the milk in a heavy pot to 30ºC (86ºF). Add the kefir and stir in well.

2. Mix the rennet into a ¼ cup of room temperature water, and then stir this into the milk.

3. Turn off the heat, cover and let sit undisturbed for 3-6 hours.

4. During this rest time try to keep the temp of the milk between 70ºF - 80ºF.

5. You will know when to move on to the next step - the milk will be solid, and will shrink away from the sides of the pot slightly.

6. Cut the curds - as I show in the video. Slowly increase the temperature of the curds / whey to 45ºC-46°C (113ºF-115°F) and keep it a that temp for 30-45 minutes.

7. Drain the curds through a cheesecloth lined colander or sieve.

8. Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.

9. Allow the curds to drain well, and dry out slightly.

SERVING:

10. You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.

Making ‘Quick’ Cottage Cheese:

1. Heat the milk in a heavy pot to 50ºC (120ºF).

2. Stir in the vinegar, and turn off the heat.

3. Continue stirring for 1-2 minutes while the curd forms. Cover and allow to sit undisturbed for 20-30 minutes.

4. Drain the curds through a cheesecloth lined colander or sieve.

5. Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.

6. Allow the curds to drain well, and dry out slightly.

SERVING:

7. You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.