Raw Cottage Cheese
October 14, 2025 • 0 comments
A super duper nutrient dense treat that uses up old milk you have fermenting in the back of your fridge!
- Prep Time:
- Cook Time:
- Servings: 20 ounces
Ingredients
- (Soured/Fermented/Old) 1/2 gallon - Raw A2/A2 Milk
- (1 teaspoon) Fine Pink Himalayan Salt, 1lb
- (1 cup) 1 pint - Raw A2/A2 Cream (Glass)
- (1/2 juiced) Lemon
Directions
- Pour your old/soured aka clabbered milk into a stock pot.
- Heat on low until it reaches 115℉. Add in 1/2 of a lemon juiced.
- Remove from the heat and place the lid on the pot.
- Let it sit for an hour up to overnight.
- Strain through a cheesecloth or fine sieve. SAVE THE WHEY! Don't dump it out! Whey can be used for many things!
- Move strained curds to a bowl and break up and add raw cream and salt.
- Cover and refrigerate.
- Enjoy!
