Cottage Cheese

How to make cottage cheese from buttermilk culture

Traditional homemade cottage cheese is made with buttermilk. It’s an easy, rennet free cheese that is also probiotic. Cottage cheese makes a delicious snack. It can also be pressed into a firm, slicing cheese.




  1. Pour milk and the buttermilk into a large pot. You will need enough room to add 8 more cups of liquid so use a soup pot.
  2. Leave the milk on the kitchen counter for 12 to 14 hour, until it has clabbered.
  3. Cut the clabbered milk into 1″ curds.
  4. Heat 8 cups of water to 100 F, then add to curds.
  5. Keep the curds at around 100F.
  6. Gently stir the curds every 5 minutes for 30 minutes to 1 hour. The curds will be finished cooking when they are separated from the whey and sink to the bottom of the pot. (See the photo above.)
  7. Pour the curds into a strainer lined with cheese cloth.
  8. Rinse the curds with cold water, then allow to drain for 1 hour, until most of the whey is gone.
  9. At this point you will have dry curd cottage cheese. To make a snacking cottage cheese or pressed cheese see the section above on how to finish cottage cheese.


Keywords: traditional, buttermilk, easy, simple, beginner, cheesemaking, DIY, homemade, rennet-free, winter, fall