Homemade Cottage Cheese (Crock-Pot)

READY IN: 18hrs 30mins
YIELD: 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.