Fluffy Homemade Dry Cottage Cheese - Simple Curd Cheese Recipe

Learn how to easily make fluffy, homemade dry cottage cheese with this simple curd cheese recipe! Create a delicious high-protein snack or breakfast.

First, I heat the milk slowly until it curdles. I then drain and rinse the curds before pressing out any excess liquid. Lastly, I allow it to fully dry before enjoying this fresh cheese at home.

This easy tutorial shows you exactly how to get perfect curds every time.

Homemade cottage cheese is:

-Budget-friendly
-Packed with protein
-Customizable with flavors
-Versatile ingredient
-Easy to make yourself

Enjoy your curd cheese as:

-High protein breakfast
-Snack with fruit/veg
-Lasagna or enchilada filling
-Topping for salads, toast, baked potatoes
-Base for dips or spreads

With just basic ingredients and a few simple steps, you can have endless homemade cottage cheese whenever you want it. This recipe takes the mystery out of DIY curd cheese. Let me know if you give it a try!

Ingredients:

8 litres whole milk / full fat
4 tbsp full fat yoghurt
6 drops animal rennet
Salt

Preparation:

Prepare the rennet according to instructions.
Heat milk to 30℃, stirring well and heating slowly.
Once the milk reaches that temperature, you can add the yoghurt.
Stir
Keep the milk to the same temperature for 90 minutes
Add the rennet
Allow the milk to sit quiet for 45 minutes. Do not heat it!
When the milk is curdled, you will be able to test and see a simple, clean break
Cut the curd into squares and rest for 5 minutes
Stir slowly for 10-15 minutes, then bring it back to 30℃, if the curds have cooled
Increase the heat slowly to 38℃
Total cooking time should be 30 minutes
Stir for another 30-60 minutes, until the curd is firm
The final curds should be firm, with moderate resistance when pressed
When the curds are dry, settle them under the whey for a few minutes
Begin to remove the whey down to 3 cm above the mass
Transfer curds into a colander lined with cheese cloth
The curds should be completely covered with whey
Stir for 10-15 minutes, then fold over the cloth and tighten around the curd, allowing all the whey to drain.
Leave it for 1-2 days, then it’s ready!

Tips:

If you don’t have a thermometer, 30℃ should feel warm when you dip your finger in the milk.

Bon Appétit!

You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) : https://amzn.to/3AWb3TC

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