The Quiet Rise

I absolutely love cottage cheese — but only the Slavic kind: large curds, firm texture, and no salt. It’s an acquired taste, but it’s the only kind I eat. So I learned to make it myself. There are many recipes out there; this is a simple method that works for me every time.

Ingredients

• 1 gallon 2% milk
• 2 heaping tablespoons plain yogurt (I use 0% or 4% plain Siggi’s. Both work.)

Instructions

1. Pour the milk into a large pot and add the yogurt. Stir to combine.
2. Warm the mixture to room temperature, stirring occasionally.
3. Cover and leave at room temperature for 48-72 hours to culture (If you culture for 72 hours, whey/cheese separation is easier).
4. After 48 – 72 hours, heat the milk until very hot but not boiling:
   • On the stove, heat gently until the whey separates (don’t boil, boiling makes the curds rubbery), or
   • Place in the oven at 250°F for about 50 minutes.
5. Once the whey separates from the curds, pour the mixture through a sieve.
6. Transfer the curds into cheesecloth (I usually divide into two portions).
7. Tie the cheesecloth with a rubber band and hang over a bowl to drain.
8. Leave to drain overnight.

1. In the morning, transfer the cottage cheese to a container and refrigerate.

Notes

• I save the whey and use it to make pancakes instead of buttermilk.
• Cottage cheese freezes very well. I often freeze it in portions.
• I get around 755 g cottage cheese after draining.
• Estimated total macros per 755 g cottage cheese:
  • Calories: 1199 kcal
  • Protein: 111 g
  • Fat: 71 g
  • Carbs: 27 g
• Estimated macros per 100 g of cottage cheese:
  • Calories: 160 kcal
  • Protein: 15 g
  • Fat: 9 – 10 g
  • Carbs: 3 g