• 2L Full Fat Homogenised Milk
  • (normal everyday milk)
  • Mesophilic Starter Culture
  • (couple of granules)
  • 1/2 Tblt of Rennet
  • 1ml Calcium Chloride


How to make Cottage Cheese

From the mouth of Anthony Bourdain himself “You have to be a romantic to invest yourself, your money, and your time in cheese.”

So let me state the obvious, Christmas has passed; most people unwrapped pressies, ate way too much, downed a vast amount of alcohol, finished with a nap and then started round two. This Christmas something was different, I’m not sure if this would create a positive change (my heart seems to think so) or a negative change (my waist and cholesterol level would agree).


A few years ago I had fleeting thought…. maybe I should make my own cheese! I love food, so I created a food blog; I love wine, I pretend to own a vineyard; I heart cheese, but nothing to show for it. At the time I notice that cheese kits cost around the $150 to $200 mark, then factoring in the cost of unhomogenised milk… It came close to calling off my wedding so that I could spend my Fridays in the basement making cheese, but alas I passed off the idea (not before mentioning it to my husband though). At that time I also was saving up for a wedding, so I passed the idea off not before mentioning it to my husband.


My brother pried my husband for some ideas for Christmas pressies, so as you probably can guess; I received a cheese making kit from my brother!
I still cannot believe he remembered something I mentioned years ago, I can hardly remember what happened last week, let alone 4 years ago *Disclaimer; this has nothing to do with wine*.

Another brilliant thing about cheese; the cheesy sayings; this recipe is about to get you rich like Paris Stilton! However afterwards you may need to cheddar a few pounds.
If you feel you have a cracker, share them below in the comment section!

To finish I have one piece of advice. If you ever come across one who does not like cheese, be warned you may be hallucinating, as this person cannot exist.



Flick your food vs cheese making score tally

An easy to follow cottage cheese recipe

The curds before adding in cream or yoghurt


Easy as Pie



A fair warning, don’t start at 10pm like me! It means you will need to get up between 2am and 6am. For a non-morning person like me this was dedication for the love of cheese!


1. Ensure the equipment and work area is clean and sterilised.

2. Heat the milk in a large saucepan on a stove (set to low) to 22°C (72°F). Once the temperature is reached, turn off heat.

24 degrees Cottage Cheese

Maintaining the milk at 22 degrees Celsius

3. Stir in the Calcium Chloride, Starter Culture & Rennet (diluted in 30mls cooled boiled water). Stir in well.

4. Put the lid on the pot and leave to set for 6- 8 hours . The temperature of 22 should be maintained at 22°C

5. The curds should now be firm, using a long knife, cut the curds into 3 cm squares.

6. Turn the stove on to low and heat the curds to 45°C whilst continuously  stirring. This will prevent clumping (destroy those lovely big squares- gently of course!)

7. Maintain the temperature of 45°C for 20 minutes. Keep continuing to stir.

cooking cottage cheese

Stirring the Curds

8. Turn off the heat and allow the curds to stand for 5 minutes. This will allow the curds to sink to the bottom of the whey.

9. Pour the mixture into a (cheese cloth) lined colander. Tie the ends of the cloth together to form a bag. Leave to drain for 5 minutes.

DYI cheese bag holder

DYI cheese bag holder

10. Unwrap the bag to see your creation.

11. Add 3-5 tablespoons of cream or natural yogurt to obtain the desire consistency


Serve with fresh fruit, rice crackers or with jam on fresh bread.

Homemade Cottage Cheese on Sourdough

Cottage Cheese with Jam on Sourdough


This was my first crack at video blogging. So please refrain from throwing cheese at it.




Recipe adapted and modified from Mad Millie.

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