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Goat Milk Cottage Cheese

People in a homestead style kitchen making cottage cheese.
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Discover how to transform fresh goat milk into creamy, flavorful cottage cheese with our easy-to-follow homesteader-friendly recipe.

Ingredients

Units Scale
  • 2 gallons goat milk
  • 1 packet direct-set mesophilic starter
  • 4 drops liquid rennet diluted in 1/4 cup unchlorinated water
  • 1/8 teaspoon calcium chloride diluted in 1/4 cup unchlorinated water
  • 2 Tablespoons heavy cream (optional)
  • Cheese salt (optional)
  • Herbs (optional)

Instructions

  1. Heat the milk to 72 degrees Fahrenheit.
  2. Add the calcium chloride mixture to the milk and stir well.
  3. Add the direct-set mesophilic starter and stir again to make sure it is well mixed into the milk.
  4. Add the diluted rennet and stir it using an up and down motion for one minute.
  5. Cover the pan and let the milk set at 72 degrees Fahrenheit for 12 to 18 hours until it is coagulated. The curd is going to be very soft.
  6. Cut the curd into 1/2 inch cubes* and then allow them to sit in the pan, undisturbed for 15 minutes.
  7. Return the pan to the heat and slowly increase the temperature three degrees at a time over a five minute period until the temperature of the pan contents reaches 90 degrees Fahrenheit.
  8. Then turn the heat up so the temperature ninth pan increases one degree per minute until the temperature reaches 102 degrees Fahrenheit.
  9. Cook the curds at the 102 degree Fahrenheit temperature for 30 minutes. Be sure to keep the temperature steady. The curds will be firm when they are done with a custard like interior.
  10. Let the curds sit for five minutes at 102 degrees Fahrenheit.
  11. Pour the contents of the pan through a colander lined with cheesecloth. A pan placed underneath the colander can be used to catch the whey.
  12. Allow the curds to drain for several minutes before dipping the cheesecloth containing the curds into cool water, and then allow the cheese to drain again.
  13. Submerge the bag of curds into ice water to cool them and then let them drain for another five minutes.
  14. Then place the drained curds into a bowl to break the pieces up because some will have matted.
  15. Add the heavy cream, salt and herbs to taste, if using.
  16. Store in a covered container in the refrigerator for up to two weeks.

Find it online: https://experimentalhomesteader.com/goat-milk-cottage-cheese/

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