Have you ever wondered how to make cottage cheese from raw milk at home? Making your cottage cheese is a rewarding way to use excess milk from your homestead or local farm.
Unlike store-bought options, homemade raw milk cottage cheese offers superior nutrition and flavor while connecting you to traditional food preparation methods.
This simple cheese requires just two ingredients – raw milk and salt – and minimal equipment, making it perfect for beginners.
The magic happens through natural fermentation, where beneficial bacteria transform fresh milk into delicious curds and whey.
How to Make Cottage Cheese From Raw Milk?
In this guide, you’ll learn the step-by-step process for creating this versatile dairy product that our ancestors relied on for generations.
Whether you’re a homesteader with dairy animals or someone with access to fresh raw milk, this practical skill turns abundant milk into a protein-rich food that can be enjoyed in countless ways.
The best part? No special ingredients like rennet are needed – just time and patience as nature does the work for you!
Why We Love Raw Milk Cottage Cheese?
Raw milk cottage cheese holds a special place in traditional homestead cooking for several important reasons:
- Natural Preservation Method: Before refrigeration, people needed ways to extend the shelf life of fresh milk. Making cottage cheese was a practical solution to prevent waste and preserve nutrition.
- Simple Ingredients: Unlike complicated cheese recipes that require special cultures, rennet, or equipment, raw milk cottage cheese needs only milk and salt.
- Self-Sufficient Food Production: For homesteaders with dairy animals, making cottage cheese transforms excess milk into a versatile protein source that can be used in numerous recipes.
- Probiotic Benefits: The natural fermentation process creates beneficial bacteria that support gut health and improve digestion.
- No Waste Solution: When you have more milk than you can drink, turning it into cottage cheese prevents spoilage and makes good use of your dairy animal’s production.
- Nutritional Powerhouse: Raw milk cottage cheese retains all the natural enzymes, vitamins, and minerals present in fresh milk that might be destroyed during commercial processing.
Important note: This particular cottage cheese recipe only works with raw milk, not pasteurized store-bought milk. When raw milk is very clean and kept in clean containers, it ferments naturally rather than spoiling. Pasteurized milk lacks the natural bacteria needed for proper fermentation and will simply go bad.
How to Use Raw Milk Cottage Cheese?
Cottage cheese is incredibly versatile in the kitchen. Its mild flavor and unique texture make it suitable for both sweet and savory applications. Here are many delicious ways to enjoy your homemade creation:
Simple Serving Ideas:
- Enjoy plain with a sprinkle of herbs and black pepper
- Top with fresh or dried fruit for a quick breakfast
- Drizzle with honey and add toasted nuts for a protein-rich snack
- Mix with granola for a satisfying breakfast bowl
Creative Culinary Uses:
| Use | Method | Benefits |
|---|---|---|
| Salad Enhancement | Add a scoop to green salads | Boosts protein content and adds creamy texture |
| Ricotta Substitute | Use in lasagna, stuffed shells, or cannelloni | Creates a similar texture with more protein and fewer calories |
| Smoothie Base | Blend into fruit smoothies | Adds creaminess and protein without changing flavor significantly |
| Creamy Dips | Blend with herbs and seasonings | Creates protein-rich veggie dips with tangy flavor |
Baking Applications:
- Substitute for dairy in pancakes, muffins, and quick breads
- Replace some of the fat in baking recipes for a protein boost
- Add to baked oatmeal for a protein-rich breakfast
- Use in cheesecake for a lighter texture
Egg Enhancements:
- Whisk into scrambled eggs before cooking for extra fluffiness
- Add to frittatas or quiches for moisture and texture
- Mix into egg muffins for portable protein
The natural tanginess of homemade cottage cheese adds depth to many dishes, while its high protein content makes it a nutritious addition to almost any meal. Unlike commercial versions, your homemade variety contains no additives or preservatives, making it an excellent whole food ingredient.
The Homestead Kitchen
The recipe for raw milk cottage cheese featured here comes from issue No. 43 of the Homestead Kitchen magazine, a valuable resource for those embracing self-sufficient living. This publication focuses on practical homesteading skills, offering:
- Detailed tutorials for traditional food preservation
- Time-tested recipes adapted for modern homesteaders
- Guidance on overcoming common homesteading challenges
- Encouragement for beginners feeling overwhelmed
- Tips and tricks that can save years of trial and error
For many new homesteaders, feelings of inadequacy and uncertainty are common obstacles. The Homestead Kitchen magazine aims to address these concerns by sharing real-world experiences and knowledge, helping readers bypass difficult learning curves that often come with self-sufficient living.
The magazine covers topics beyond dairy processing, including gardening, food preservation, natural remedies, and sustainable living practices. It’s designed to put readers on the fast track to homesteading with confidence by sharing both the big obstacles and small details that impact success.
Now available in print, the Homestead Kitchen magazine provides hands-on guidance for those interested in traditional food preparation and preservation methods like this raw milk cottage cheese recipe.
How to Make Raw Milk Cottage Cheese?
Making cottage cheese from raw milk follows a two-stage process. First, you’ll create a starter culture from raw milk, then use that culture to make your cottage cheese. This traditional method harnesses the natural bacteria present in raw milk to create fermentation without needing commercial starters or rennet.
Supplies Needed
Before starting, gather these basic supplies:
- 1 Gallon Glass Jar with Lid – Alternatively, you can use two half-gallon Mason jars with canning rings
- Cheesecloth – This must be clean and sanitized (wash and boil for 5 minutes before using)
- Colander or Large Sieve – For straining the curds from whey
- Kitchen String or Sturdy Rubber Band – For hanging the cheese to drain
- Bowl – To catch the whey during draining
- Clean Work Surface – Cleanliness is essential in fermentation
Pro tip: Always sanitize your equipment before starting any fermentation project to prevent unwanted bacteria from competing with your desired culture.
Ingredients Needed
The beauty of this recipe lies in its simplicity:
- Raw Milk – You’ll need one gallon for the initial culture, plus additional milk for making the actual cottage cheese
- Salt – To taste (mineral-rich sea salt or Himalayan salt works well)
Yield Note: One gallon of milk typically yields about three cups of finished cottage cheese, so plan accordingly based on how much you want to make.
Step-by-Step Instructions
Creating Your Base Culture
This initial step creates the starter that you’ll use to culture fresh milk for your cottage cheese:
- Fill a clean jar with raw milk, leaving about 1-2 inches of headspace at the top (fermentation creates bubbles and foam)
- Cover with cheesecloth and secure with the lid or a rubber band
- Place in a warm location such as:
- On top of your refrigerator
- Near (but not on) your stove
- In a room with a wood stove
- Any spot that stays consistently warm
- Wait patiently for fermentation to begin. This first batch can take anywhere from 2-10 days to start thickening, depending on:
- The temperature of your kitchen
- The initial bacterial content of your milk
- The freshness of your milk
- Monitor by smell occasionally. As long as it doesn’t smell putrid or rotten, the fermentation is proceeding normally. The culture will develop a strong, tangy smell – this is expected and doesn’t mean it’s spoiled.
- Watch for thickening – Your milk will transform in one of these ways:
- Separate into distinct curds and whey
- Develop a yogurt-like consistency
- Form small bubbles throughout
- Once thickened, your base culture is ready to use as a starter for making cottage cheese
Important note: This initial base culture is very strong in flavor and is meant to be used as a starter, not consumed directly. Don’t worry if it looks or smells very different from commercial dairy products – this is normal for a wild fermentation.
Making Your Cottage Cheese
Now that you have your starter culture, you can make delicious cottage cheese:
- Add culture to fresh milk – Pour ½ to 1 cup of your base culture into a fresh gallon of raw milk
- Using 1 cup will speed up the fermentation process
- Mix gently to distribute the culture
- Allow to ferment until thoroughly separated into distinct curds (solid white parts) and yellow whey (clear liquid)
- This typically takes 1-3 days at room temperature
- The environment should be consistently warm but not hot
- Prepare for straining by:
- Lining a clean colander with fresh cheesecloth
- Placing the colander over a bowl to catch the whey
- Finding a spot where you can hang the cheese to drain
- Strain the curds by gently pouring the cultured milk into the cheesecloth-lined colander
- Gather the cheesecloth corners and tie with a string or a rubber band
- Hang to drain for about 12 hours until the curds begin to break up into smaller pieces
- Over a sink
- Over the bowl that caught the initial whey
- From a kitchen cabinet knob (with bowl underneath)
- Remove from cheesecloth once adequately drained
- Season with salt to taste, mixing thoroughly
- Salt helps draw out additional moisture
- Salt also acts as a preservative and flavor enhancer
- Transfer to fresh cheesecloth and gather every bit
- Squeeze gently to remove more whey
- Hang again for 12-24 hours to continue draining
- Break up the curds into small pieces by gently crumbling with your fingers
- Optional: Add more salt if desired, and continue hanging for a drier texture
- Final texture should be crumbly but with a creamy center to each curd
- Optional enhancement: Add a splash of milk kefir or heavy cream for a creamier texture
- Flavor as desired with herbs, fruit, honey, or other mix-ins
- Store in an airtight container in the refrigerator
Time-saving tip: While waiting for your cheese to drain, the whey can be collected and used for other purposes like fermenting vegetables, soaking grains, or adding to smoothies. Nothing goes to waste!
FAQ on How to Make Cottage Cheese From Raw Milk
- What makes cottage cheese special?
Cottage cheese stands out as a nutritional powerhouse, packed with protein, calcium, phosphorus, B vitamins, and selenium. A single cup provides approximately 25 grams of protein while remaining relatively low in calories. Unlike many other dairy products, cottage cheese has a unique texture – small, soft curds suspended in a creamy base – making it versatile for both sweet and savory applications. The mild, tangy flavor pairs well with numerous foods, and the lack of aging time means you can enjoy it immediately after making.
- What are the different types of cottage cheese?
Cottage cheese typically comes in two main varieties:
| Type | Characteristics | How It’s Made |
|---|---|---|
| Large Curd | Bigger, firmer pieces | Typically made with rennet |
| Small Curd | Smaller, softer pieces | Made without rennet (like this recipe) |
Commercial varieties also come in different fat contents (regular, low-fat, or non-fat) and with various added ingredients. However, homemade raw milk cottage cheese is naturally created with whatever fat content is present in your original milk.
- What ingredients and equipment do I need to make cottage cheese at home?
The beauty of this recipe is its simplicity:
Ingredients:
- Raw milk (cannot use pasteurized milk)
- Salt to taste
Equipment:
- Glass jar with lid
- Cheesecloth (boiled for sanitization)
- Colander or large sieve
- Kitchen string or rubber bands
- Bowl to catch the whey
That’s it! No special cheese-making supplies, cultures, or rennet required.
- How do I make cottage cheese at home?
Making raw milk cottage cheese at home follows a simple two-stage process:
- First, create a fermentation starter by allowing raw milk to naturally culture at room temperature
- Then use this starter to culture a fresh batch of raw milk
- Strain the cultured milk through cheesecloth
- Hang to drain and develop the proper texture
- Season with salt and adjust texture as desired
The detailed instructions earlier in this guide provide the complete process.
- What are the benefits of homemade cottage cheese compared to store-bought?
Homemade raw milk cottage cheese offers numerous advantages:
- Superior nutrition – Contains natural enzymes and beneficial bacteria destroyed in commercial processing
- No additives – Free from stabilizers, preservatives, and thickeners common in store-bought versions
- Customizable – Control the salt content, texture, and add-ins according to your preference
- Economical – Transform excess milk into a high-protein food at a fraction of store prices
- Traditional food preparation – Connect with heritage food-making practices
- Sustainable – Reduce packaging waste and food miles
Many people also report that homemade cottage cheese has a fresher, more complex flavor than commercial versions.
- How can I use cottage cheese in my cooking and baking?
Cottage cheese is remarkably versatile:
For breakfast:
- Mix with fresh fruit and honey
- Blend into smoothies
- Add to pancake or waffle batter
- Spread on toast with jam
For lunch and dinner:
- Use as a salad topping
- Substitute ricotta for in pasta dishes
- Add to scrambled eggs for fluffiness
- Use as a baked potato topping
For baking:
- Incorporate into muffin, bread, and cake recipes
- Use in cheesecake for a lighter texture
- Add to baked oatmeal recipes
For snacking:
- Enjoy fresh vegetables
- Spread on crackers with herbs
- Mix with honey for a sweet treat
The mild flavor makes it adaptable to countless recipes while adding protein and nutrition.
- What is a common problem when making raw milk cottage cheese?
The most common mistake is attempting this recipe with pasteurized milk. Store-bought pasteurized milk lacks the necessary beneficial bacteria to ferment properly and will simply spoil rather than culture. This recipe works exclusively with raw, unpasteurized milk.
Other common issues include:
- Using dirty equipment – Can introduce harmful bacteria that compete with beneficial ones
- Fermenting at inconsistent temperatures – Can slow fermentation or create off flavors
- Not allowing enough time – Rushing the process can result in incomplete fermentation
- Hanging for too little time – Results in watery cottage cheese with poor texture
For best results, always use the freshest raw milk possible, maintain clean equipment, and be patient with the fermentation process.
- How do I calculate the yield of my homemade cottage cheese?
As a general rule, one gallon of milk yields approximately three cups of cottage cheese. This ratio can help you plan how much milk you’ll need based on your desired cottage cheese quantity.
Factors that may affect yield include:
- The fat content of your starting milk
- How long do you allow the cheese to drain
- How much whey do you squeeze out
- Temperature during fermentation
If you’re making cottage cheese to use a specific amount in a recipe, it’s best to start with more milk than you think you’ll need to ensure a sufficient yield.
Other Posts You May Enjoy
If you’ve enjoyed learning how to make raw milk cottage cheese, you might also be interested in these related topics:
- Making Freeze-Dried Milk – Learn how to preserve milk for long-term storage
- Homemade Milk Kefir – Another simple fermented dairy product with probiotic benefits
- Easy Instant Pot Yogurt – Streamline yogurt-making with modern tools
- Soft Yogurt Cheese – Create a spreadable cheese from strained yogurt
- Goat’s Milk Cheese – Explore cheese-making with alternative milk sources
- Raw Milk Benefits – Understand the nutritional advantages of unpasteurized milk
- Whey Uses in the Homestead Kitchen – Don’t waste the byproduct of cheese-making!
- Dairy Animal Management – Tips for maintaining healthy cows and goats
- Seasonal Milk Production – Working with the natural cycles of dairy animals
These topics all connect to the broader practice of self-sufficient food production and traditional dairy processing.
Raw Milk Cottage Cheese Recipe
Here’s a concise, printable version of the raw milk cottage cheese recipe:
Equipment
- 1-gallon glass jar with lid or two half-gallon Mason jars
- Cheesecloth (washed and boiled for 5 minutes)
- Colander or large sieve
- Kitchen string or sturdy rubber bands
- Bowl for catching the whey
- Clean work surfaces and utensils
Ingredients
- Raw milk (1 gallon for starter culture, plus 1 gallon for cottage cheese)
- Salt to taste (preferably unrefined sea salt or Himalayan salt)
- Optional: milk kefir or heavy cream for a creamier final texture
Instructions
For the Base Culture:
- Fill a clean jar with raw milk, leaving 1-2 inches of headspace
- Cover with cheesecloth and secure with a lid or a rubber band
- Place in a warm location (70-75°F is ideal)
- Allow to sit undisturbed for 2-10 days until thickened
- The milk will separate or thicken, possibly forming small bubbles
- When thoroughly clabbered (thickened), your starter culture is ready
For the Cottage Cheese:
- Add ½ to 1 cup of starter culture to a fresh gallon of raw milk
- Mix gently and allow to ferment at room temperature until separated (1-3 days)
- Line a colander with clean cheesecloth and place over a bowl
- Gently pour the cultured milk into the colander
- Gather cheesecloth corners and tie with a string
- Hang over the bowl for about 12 hours
- Remove curds from cheesecloth and add salt to taste
- Place salted curds in fresh cheesecloth and hang for 12-24 more hours
- Break curds into small pieces by gently crumbling
- For a creamier texture, add a splash of milk kefir or heavy cream
- Add desired flavorings (herbs, fruit, honey, etc.)
- Store in an airtight container in the refrigerator for up to 1 week
Notes
- This recipe only works with raw, unpasteurized milk
- Always use clean, sanitized equipment to prevent unwanted bacteria
- The starter culture will smell and taste strong – this is normal
- Save the whey for other fermentation projects, baking, or smoothies
- One gallon of milk yields approximately 3 cups of cottage cheese
- For consistent results, maintain temperature between 70-75°F during fermentation
Nutrition
Raw milk cottage cheese made without added cream provides approximately:
| Nutrient | Amount per ½ cup serving |
|---|---|
| Calories | 110-120 |
| Protein | 12-14g |
| Fat | 4-6g (varies with milk used) |
| Carbohydrates | 3-4g |
| Calcium | 10% Daily Value |
| Phosphorus | 20% Daily Value |
| Vitamin B12 | 10% Daily Value |
| Riboflavin | 15% Daily Value |
Nutritional content varies based on the milk used and specific preparation methods.
Also Check:
Conclusion:
Making cottage cheese from raw milk connects you to traditional food preservation techniques that have sustained communities for generations.
This simple process transforms fresh milk into a versatile, protein-rich food using nothing but time and the natural bacterial culture already present in raw milk.
The resulting cottage cheese is not only nutritionally superior to commercial versions but also allows you complete control over ingredients, texture, and flavor.
Whether you’re a homesteader with dairy animals or simply have access to raw milk, this skill provides an excellent way to preserve milk and create a versatile ingredient for countless recipes.
Remember that this process relies on natural fermentation and requires patience. The transformation from milk to cheese happens through beneficial bacteria – the same kinds that support gut health and proper digestion.
By making your cottage cheese, you’re not only creating delicious food but also connecting with the traditional wisdom of food preservation that sustained our ancestors long before refrigeration.
We encourage you to try this simple cheese-making process and experiment with different ways to enjoy your homemade cottage cheese.
Whether eaten plain with a sprinkle of herbs, mixed with fresh fruit, or incorporated into your favorite recipes, this humble dairy product offers endless possibilities for nourishing meals.