Cottage Cheese



  • Recipe is for 1 Gallon of Milk (Whole of 1-2% Milk for dryer curds)


  • Ingredients:
  • Mesophilic Starter Culture Aroma B, LyoPro Florilac or Flora Danica
  • Liquid Calcium Chloride (1/4 tsp)
  • Liquid Microbial Rennet 1/4 tsp or 1/4 tablet Marschall Veg Rennet tabs


  1. Warm your milk slowly to 70f.
  2. Add 1/8 tsp Mesophile Aroma B or Flora Danica starter culture 
  3. Stir in cultures for a few minutes using top-stirring.
  4. add 1/4 tsp liquid calcium chloride
  5. add 1/4 tsp or 1/4 tablet microbial vegetarian rennet
  6. Cover and allow to ripen for two hours at room temperature (70f).
  7. Cut curd into ½ inch pieces and let rest for 5 minutes.
  8. Now stir the curds for another 2-3 minutes.
  9. During the next hour, slowly warm the curds to 115f (46f). Stir periodically.
  10. After an hour the curds should be the size of navy beans, firm but not too hard.
  11. Gently ladle the curds into a fine mesh draining bag or fine holed colander.
  12. Rinse with cold non-chlorinated water until all whey is drained from the cottage cheese curds.
  13. Add salt to taste and store in container for about a week.
  14. Enjoy.

-The CheeseMaker