Homemade Cottage Cheese (Crock-Pot)

"So easy to make and healthy too! Recipe came from the Rennet package, which is available at health food store, and some supermarkets. Please read all the insturctions before beginning. I've found it easier to use a crockpot, however I've included the directions for preparing on the stovetop. Note however, you will need to assemble a double-boiler of sorts. It's for this reason that I found the crockpot worked best."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
18hrs 30mins
1 pound




  • Add the rennet liquid to the 1/2 cup of water, set aside.
  • Heat skim milk to 85 degree F and maintain temperature for one minute.
  • Add buttermilk and Rennet solution and stir well.
  • Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
  • Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
  • Heat curd slowly over hot water until temperature reaches 110ºF.
  • Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
  • Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
  • Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
  • Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
  • Drain the Whey from the curd and transfer the cheese to a bowl.
  • Mix in salt and cream.
  • Chill before serving.

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