How To Make Homemade A2 Cottage Cheese
This homemade A2 Cottage Cheese is a high protein alternative cottage cheese for people with dairy related digestive issues. It's low cost, use of simple ingredients, and easy to follow instructions make this the perfect high protein snack for people that may otherwise avoid cottage cheese.
Equipment
- 1 large heavy pot with lid
- 1 Food Thermometer
- 1 large colander
- 1 cheesecloth or tea towel
- 1 large deep bowl or pot
- 1 medium bowl
Ingredients
- ½ gallon A2 whole milk
- 6 tablespoon distilled white vinegar or lemon juice
- ¼ teaspoon non iodized salt or sea salt
- ¼ cup A2 cream or half and half optional
Instructions
- Heat ½ gallon of whole milk in a large heavy pot over medium heat to 190 degrees Fahrenheit, stirring occasionally. Watch carefully to make sure the milk does not burn.
- Once the milk reaches 190 degrees Fahrenheit, remove from the heat.
- Add ¾ cup vinegar or lemon juice with a wooden spoon. Stir well
- Cover the pot and allow to rest for 30 minutes.
- While the milk and acid mixture is resting, place the cheese cloth or tea towel in a large colander and set it over a large bowl.
- After 30 minutes, use a large slotted spoon to remove the cottage cheese curds from the liquid whey and place the curds in the lined colander.
- Allow the rest of the liquid to drain from the curds into the bowl.
- After the cheese has dried slightly, gather it up in the cheese cloth or tea towel and squeeze it tightly into a ball.
- Run the cheese, still wrapped in the cloth, under cold water while continuing to squeeze the ball gently.
- Once the cheese has cooled, unwrap the cheese curds and break into desired size curds (large or small).
- Stir in 1 teaspoon salt.
- Add the cream or half and half a few tablespoons at a time, until you are at the desired consistency. You may or may not use the entire ½ cup of cream.
- Add more salt to taste.
- Place in an airtight container and store in the refrigerator for 5-7 days.
Notes
The homemade A2 cottage cheese can be stored in the refrigerator for 5-7 days, just make sure it is used before 7 days or before the expiration date on the milk that was used to make the cottage cheese.