Recipe adapted from Home Cheese Making.
Looking for more raw cheese info and recipes? Check out our Raw Cheese series, including easy raw cheese recipes, basic cultures, tools, and equipment, recommended resources, and benefits of raw cheese!
Pour off the whey (it is raw) and save for use in lacto-ferments!
I usually keep 1/4 of this amount in the fridge and then store the rest in the freezer, in 1/4 batch portions.
*Make sure all equipment is very clean. In other words, washed in very hot water or run through the dishwasher using a hot water wash/rinse cycle.
**I used Danisco MA19, can also use MA4001.
***OR 2 drops double strength liquid rennet.
****I like this kosher salt.
Homemade Cottage Cheese From Raw Goat Milk https://traditionalcookingschool.com/food-preparation/recipes/homemade-goat-milk-cottage-cheese/