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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.
Course Cultured
Prep Time 15 minutes
Total Time 15 minutes
Author Wardee Harmon

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

  1. Shake the milk gently to mix it.
  2. Pour into a food grade bucket or other food safe container.
  3. Sprinkle the mesophilic culture over the top. Mix well.
  4. Combine the rennet and water in a little cup. Mix.
  5. Pour over the milk while also pouring over the wooden spoon. Stir well.
  6. Cover the bucket with a plate or cloth and leave at room temperature to culture for about 24 hours.
  7. 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.
  8. Skim away the cream -- I save mine to make cultured butter.
  9. Now put a colander in a pot that fits it well, and line the colander with 2 layers of 90 count cheesecloth.
  10. Transfer the curds into the cheesecloth.
  11. 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.
  12. Leave it be for 12 to 24 hours, and the whey will drip out of the curds into the pot below.
  13. 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.
  14. Sprinkle sea salt over the cheese curds.
  15. Mix the salt in by "chopping it" with a wooden spoon -- so you keep a cottage cheese consistency while breaking the curds up smaller.
  16. Transfer the cottage cheese to a glass bowl or jar, and store in the refrigerator.

Recipe Notes

*Buy mesophilic cheese culture here or here

 

This cheese is wonderful spread on toast, blended up into salad dressings, or added to salads or alongside main dishes. Enjoy!