Tangy Small-Curd Cottage Cheese

Preparation info
  • Makes about

    1 pound

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This uncooked cottage cheese tends to be tangier and finer-textured than the large-curd kind (for which a recipe follows), and it requires fewer steps in the making. We find that there are several variables in making fresh cheese—the exact age of the milk and buttermilk used and the temperature of the room, for example—so it is difficult to predict exactly how long curd formation will take. Consequently, it’s a good plan to start making the cheese in the a