Making cottage cheese at home is simple and rewarding, especially if you want a fresh, mild cheese without the need for pressing or aging. This recipe is perfect for beginners and uses ingredients and equipment you can easily find in Australia. Whether you use full cream milk or low fat milk, you can enjoy your own cottage cheese with just a few steps.

Why Try Homemade Cottage Cheese?

Homemade cottage cheese lets you control the flavour and texture. You can use store bought milk or whole milk, and add your favourite herbs or fresh fruit for serving. Making your own cottage cheese is a great way to enjoy a protein-rich food that’s absolutely delicious on toast, in salads, or as a substitute for ricotta cheese in baking and lasagna.

Ingredients

• 4 litres whole cow’s milk (full cream milk or goat’s milk; store bought or pasteurised milk is fine)

• 1/8 tsp Bioprox M265 or Bioprox M272 Mesophilic Starter Culture

• 1/4 tsp liquid animal rennet

• 1/4 tsp calcium chloride, diluted in 1/4 cup water

• Salt to taste

Equipment

• Large, heavy bottomed pot or medium saucepan

• Thermometer

• Curd knife or cheese curd cutter

• Ladle or spoon

• Colander

• Cheesecloth or butter muslin

• Airtight container for storage

Step-by-Step Instructions

1. Pour the milk into your heavy bottomed pot or medium saucepan. Heat the milk slowly over low to medium heat until it reaches 22°C, stirring to prevent the milk from burning on the bottom.

2. Add the diluted calcium chloride and stir well.

3. Sprinkle the mesophilic starter culture over the milk. Let it sit for 2 minutes, then stir gently in an up and down motion.

4. Add the rennet and stir for 1 minute.

5. Let the mixture sit undisturbed for 5 to 8 hours, or until curds form and you see the curds pulling away from the sides. You should get a clean break when you cut the curd.

6. Cut the curds into 1.5 cm cubes using a curd knife or cheese curd cutter.

7. Gently stir the curds for 10 minutes.

8. Gradually heat the curds to 46°C, increasing the temperature by 1 to 2°C every 5 minutes over 60 to 90 minutes. The curds should become firm with a bit of resistance when pressed.

9. Line a colander with cheesecloth and drain the curds, letting the excess whey run off. Allow the curds to cool.

10. Add salt, fresh herbs, or your favourite spices. Serve with fresh fruit, cucumber, or as a topping for toast.

11. Store any leftover cheese in an airtight container in the fridge.

Serving and Storage Suggestions

Homemade cottage cheese is best enjoyed fresh. Try it with fruit, jam, or as a creamy addition to smoothies and soups. It’s also great as a substitute for ricotta cheese in recipes. Store your cottage cheese in the fridge and use within a few days for the best flavour and texture.

Conclusion

Making homemade cottage cheese in Australia is easy and satisfying. With just a few ingredients and some basic equipment, you can make a versatile, protein-rich cheese at home. Whether you’re looking for a delicious spread, a topping for salads, or a creamy addition to your favourite dishes, homemade cottage cheese is a great choice.

Discover our premium cheese kettles designed for efficient and consistent cheese production-visit our products page to view the full range of equipment.

Get Started with Cheesemaking

Cheese Kettle offers a range of equipment, including cheese vats, curd knives, and cheesecloth, to help you make cottage cheese and other cheeses at home or on a small commercial scale. If you’re ready to make your own cottage cheese, we have the tools and support you need.