Trim Healthy Mama Fuel Pull Cottage Cheese {homemade}
To go with either THM:S or THM:E meals, you need this easy, versatile, homemade Trim Healthy Mama Fuel Pull cottage cheese! Makes 3-1/2 cups cheese from 1 gallon milk.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 1 gallon raw whole milk or non-homogenized whole milk
- 1/8 teaspoon mesophilic cheese culture *
- 2 drops double strength vegetable rennet liquid
- 1/4 cup pure water
- 1/4 to 1/2 teaspoon sea salt
Instructions
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Shake the milk gently to mix it.
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Pour into a food grade bucket or other food safe container.
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Sprinkle the mesophilic culture over the top. Mix well.
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Combine the rennet and water in a little cup. Mix.
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Pour over the milk while also pouring over the wooden spoon. Stir well.
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Cover the bucket with a plate or cloth and leave at room temperature to culture for about 24 hours.
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After 24 hours, you'll see a layer of cream floating at the top and there may be some whey, too. The milk curds are underneath this.
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Skim away the cream -- I save mine to make cultured butter.
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Now put a colander in a pot that fits it well, and line the colander with 2 layers of 90 count cheesecloth.
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Transfer the curds into the cheesecloth.
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Bring up the sides of the cheesecloth and fold up on top. Also put a lid on the pot to keep out dust and such.
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Leave it be for 12 to 24 hours, and the whey will drip out of the curds into the pot below.
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After this, open up the cheesecloth to see the cheese curds. Using the cheesecloth as handles, lift the curds and tip them out into a medium mixing bowl.
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Sprinkle sea salt over the cheese curds.
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Mix the salt in by "chopping it" with a wooden spoon -- so you keep a cottage cheese consistency while breaking the curds up smaller.
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Transfer the cottage cheese to a glass bowl or jar, and store in the refrigerator.