Dry Curd Cottage Cheese

"from "My Kitchen Desk" SCD compliant, also called Farmers Cheese. Have not tried this recipe yet. I will update later."
photo by a food.com user photo by a food.com user
Ready In:
25hrs 5mins
1 1/2 pints




  • 1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
  • 2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.
  • 3. Place a cheesecloth or a couple layers of paper towels in a strainer.
  • 4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese.
  • 5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.

Questions & Replies

  1. The pecanbread.com website lists buttermilk as a not compliant food. Any idea as to how this becomes compliant? Is it part of the time involved as it sits over night on the counter? Thanks for any help on this answer.
  2. I tried this recipe and it didn't work out. Used fresh, raw milk and commercial buttermilk right from the refrigerator. After 25 hours at room temperature no signs of curdling, etc. Wondering if I should have brought it and the buttermilk to room temperature, or even heated the milk to at least room temperature before mixing with buttermilk and starting the 24 hour countdown?


  1. Made this yesterday and the end result was fabulous! My cheese never got dry or cracked in the oven but I could tell it was gelled enough. I hung it in a cotton bag for 6hrs and it made 3-4 cups of cheese. For this to be SDC legal you need to make your own buttermilk as commercial buttermilks have starches and gums in them. I got buttermilk starter culture online which can be propagated over and over. So thankful this worked out, dry curd cottage cheese isnt available anywhere near me and I'm sure this is cheaper. I also used all organic milk.
  2. In stage 1, adding the buttermilk and whole milk, then letting it stand for 24 hours. This stands at room temperature overnight ? The milk wont spoil or curdle ? The second thing is, what do you consider an oven proof pot ? Can an aluminum pot be used ? Thank you. I will await your response.



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