Creamy Large-Curd Cottage Cheese from Scratch (easy, unsour, high-protein)

There’s something comforting about cottage cheese when it’s made fresh at home. This recipe gives you tender, large curds with a clean, mild flavor that’s worlds apart from store-bought tubs. It’s not instant, but most of the time is hands-off while the rennet does the work. The result is a creamy, high-protein cheese that’s versatile for breakfasts, snacks, or savory meals.

💛 Support the Journey - I'm so glad you're here! If you enjoy what I'm doing, support me by clicking the product links in the recipe ingredients and instructions. I earn a small commission (at no extra cost to you). It helps keep this site ad-free! Or, visit the Support me page.

---

Jump to recipe

---

Jump to prompt

---

Jump to comments

---

Recipe

Servings: 4

Calories per serving: 121

Total time: About 2 hours 20 minutes (active 55 minutes, inactive 85 minutes)

Creamy Large-Curd Cottage Cheese from Scratch (easy, unsour, high-protein)

Ingredients

• 1 liter pasteurized whole milk (not ultra-pasteurized)

• 1 ml rennet solution (see note below)

• ½ teaspoon fine salt, or to taste

• ¼ cup heavy cream, optional, for a richer finish

Rennet solution: dissolve 1 g rennet powder in 100 ml cool, non-chlorinated water. Store refrigerated in a sealed container for up to 2 weeks. Use 1 ml of this solution per 1 liter of milk.

Instructions

1. Warm the milk: Pour milk into a heavy saucepan and heat slowly to 32 °C (90 °F), stirring occasionally. Remove from heat and keep at 32 °C.

2. Add the rennet: Stir in 1 ml of rennet solution with gentle up-and-down motions. Cover and let sit undisturbed for 45–60 minutes at room temperature until a clean break forms.

3. Cut the curd: Slice the curd into 2–3 cm (1-inch) cubes with a long knife. Let rest 10 minutes to firm up.

4. Cook the curds: Return to low heat and gradually increase to 50 °C (122 °F) over 30–40 minutes. Stir gently every few minutes to keep curds separate without breaking them small.

5. Drain: Line a colander with double-layer cheesecloth and set over a bowl. Transfer curds into the cloth and let drain naturally 30–60 minutes. Do not press.

6. Rinse and cool: Rinse curds under cold water, gently separating them with clean fingers. Drain another 15–20 minutes in the colander.

7. Finish: Transfer to a bowl, stir in salt, and fold in cream if desired. Taste and adjust seasoning.

Nutrition per serving (approximate, without cream)

• Calories: 121

• Protein: 7 g

• Fat: 8 g

• Carbohydrates: 6 g

• Calcium: 254 mg

• Phosphorus: 216 mg

• Vitamin B12: 0.9 mcg

Storage

Keep in an airtight container in the refrigerator. Best within 3–4 days. Do not freeze, as freezing breaks down the curds.

Heat milk

Rennet

Add water to rennet

Mix rennet well

Add rennet to warm milk

Mix well for 30 seconds

Let rest 45-60 mins

Gently cut to cubes

Reheat cubes (curds)

Let sit for a while

Arrange cheesecloth on top of colander

Transfer curds gently

Transfer curds gently

Transfer curds gently

Transfer curds gently

Drain

Gently rinse with cold water

Separate curds with clean hands, gently

Add cream and salt

Mix gently

Mix gently and refrigerate

Enjoy!

---

Prompt

Here's how I used ChatGPT to prompt this "Creamy Large-Curd Cottage Cheese from Scratch (easy, unsour, high-protein)" recipe:

First, I want to say that I tried the recipe first using Grok. It did not work. Something about time and quantities went bad so I wasted ingredients which is a shame. ChatGPT came to the rescue..

I sort of knew what I needed due to my failed Grok attempt:

I have powdered rennet that I have been keeping in the freezer. I want to make large curd unsour cottage cheese like tnuva has. I have pasteurized whole milk. Want to start with 1 liter. Can that work? Give recipe if yes. I want to use a yogurt strainer if possible because I am out of cheese cloth

ChatGPT provided:

Yes, 1 liter is a good small batch size to experiment with. You can definitely use your powdered rennet and pasteurized whole milk. The result won’t be exactly like Tnuva (they have commercial equipment and precise cultures), but you can get close to that large-curd, mild cottage cheese texture. A yogurt strainer will work fine since you only need to drain whey gently without pressing.

Here’s a home-scale recipe for large curd cottage cheese (unsour style) with 1 liter of milk:

Ingredients

• 1 liter pasteurized whole milk (not ultra-pasteurized if possible)

• 1/8 tsp powdered rennet (or follow your package instructions for 1 liter; dissolve first)

• 2 Tbsp cool, non-chlorinated water (for dissolving rennet)

• 1/4 cup cream (optional, for richness after curd is rinsed)

• 1/2 tsp salt (to taste, added at the end)

Instructions

1. Prepare the rennet

   • Dissolve your powdered rennet in 2 Tbsp cool water. Let sit a couple of minutes.

2. Warm the milk

   • In a clean pot, heat milk gently to 32 °C / 90 °F. Stir slowly so it doesn’t scorch.

3. Add rennet

   • Stir in the dissolved rennet using an up-and-down motion (not circular stirring).

   • Cover and let sit 45–60 minutes at room temp (around 21–22 °C / 70 °F) until you get a clean break (the milk gels and cuts neatly when poked with a knife).

4. Cut the curd

   • Cut into large cubes (about 2–3 cm / 1 inch). This gives you the big, tender curds similar to Tnuva.

   • Let rest 10 minutes so the curds firm slightly.

5. Cook the curds

   • Slowly heat to 50 °C / 122 °F over 30–40 minutes, stirring gently every few minutes. This firms the curds and helps whey expel. Don’t stir too much or they’ll break small.

6. Drain

   • Pour curds gently into your yogurt strainer (lined with its mesh). Let drain at room temp for 30–60 minutes, until most whey is gone but curds are still moist.

7. Rinse

   • Rinse curds under cold water (important for cottage cheese) to stop cooking and wash away whey that would sour them. Stir gently with clean fingers while rinsing. Drain again.

8. Finish

   • Transfer curds to a bowl. Stir in a splash of cream and salt to taste. Adjust creaminess to your liking.

Storage

• Keep in fridge in a sealed container. Best within 3–4 days.

👉 A yogurt strainer will make the curds a bit softer since it doesn’t drain as fast as cheesecloth, but for cottage cheese that’s actually fine—it helps keep them tender.

Would you like me to also give you a step where you can stop earlier for softer, more pudding-like curds (sometimes closer to Tnuva’s extra-mild version), or do you want the firmer, classic large-curd style?

Because I was burnt once with the Grok experience, I wanted to make sure I got times right:

Dumb question but it takes time for the milk to heat and if I dissolve the rennet too early wouldn't that be a problem?

ChatGPT made me feel better about myself:

Not a dumb question at all — it’s actually a really good one.

Here’s the deal:

• Once rennet is dissolved in water, it slowly starts to lose activity.

• If you dissolve it and then let it sit for an hour while your milk heats, yes, it could weaken and give you a poor set.

• But if you dissolve it right before you add it to the milk, you’re fine. Even letting it sit in the water for 5–10 minutes while you finish heating the milk is no problem.

👉 Best practice: Get your milk to temperature first, then dissolve the rennet in water, stir, and immediately add it. That way you get maximum strength from it.

Do you want me to give you a “timeline-style” version of the recipe so you know exactly when to heat, dissolve, add, cut, etc.? That might make it easier to follow without second guessing.

I wanted to understand how much rennet to use:

My rent says 1 gr for 100 ltrs milk. How much should I use?

ChatGPT told me:

Good — that’s a strong rennet, the kind used in dairies. Let’s calculate it.

• Your package: 1 g → 100 liters milk

• You: 1 liter milk

So:

1 g100 L=0.01 g per L\frac{1 \text{ g}}{100 \text{ L}} = 0.01 \text{ g per L}100 L1 g​=0.01 g per L

That means for 1 liter of milk, you only need 0.01 g of rennet powder.

To put that in perspective:

• 0.01 g is basically a speck — less than what most kitchen scales can measure.

• In practice, cheesemakers dissolve 1 g in 100 ml (or 1 cup / ~240 ml) of cool water, then use 1 ml (about ¼ tsp) of that solution per liter of milk.

👉 I’d strongly recommend making a stock solution:

1. Dissolve 1 g of rennet in 100 ml cooled, non-chlorinated water.

2. Store this solution in the fridge (tightly sealed, use within 1–2 weeks).

3. Use 1 ml (about 20 drops, or a shy ¼ tsp) of this solution per 1 liter of milk.

That way you’ll actually be able to measure it accurately.

Do you want me to rewrite your 1-liter recipe using this stock solution method so you can just follow it step by step?

I didn't understand its explanation very well:

In tsp, how much is that?

ChatGPT told me:

Let’s pin it down:

• 1 g rennet → 100 ml water = stock solution.

• For 1 liter milk, you need 1 ml of that solution.

• 1 ml = 0.2 tsp (since 1 tsp = 5 ml).

So for your 1 liter batch:👉 Use about 1/5 teaspoon of the diluted rennet solution.

Since most spoons don’t have 1/5 tsp, the easiest way is:

• A “scant ¼ tsp” (a little less than full) will be right on target.

Would you like me to also give you the direct powdered amount in tsp (even though it’ll be extremely tiny and hard to measure), just so you know both?

So I asked for detailed rewrite:

Yes powder and also how much water or milk to dilute. Rewrite recipe

ChatGPT provided:

Perfect — let’s lock this down clearly so you won’t have to guess.

How much powdered rennet for 1 liter milk?

• Your rennet dosage: 1 g → 100 L

• For 1 L, you need 0.01 g.

• 0.01 g in kitchen terms = about 1/32 teaspoon (a tiny pinch, barely visible).⚠️ That’s so small you’ll never measure it consistently with spoons — which is why dilution is essential.

Dilution method

Option A (recommended):

• Dissolve 1 g rennet powder in 100 ml (about 7 Tbsp) cool, non-chlorinated water.

• Store covered in the fridge (good for 1–2 weeks).

• Use 1 ml (20 drops, ~scant ¼ tsp) of this solution per 1 liter milk.

Option B (if you want smaller stock):

• Dissolve 0.1 g rennet powder (about 1/16 tsp powder) in 10 ml (2 tsp) water.

• Use 1 ml (⅕ tsp) of that per liter milk.

Large Curd Cottage Cheese (1 liter batch, with powdered rennet)

Ingredients

• 1 liter pasteurized whole milk (not ultra-pasteurized)

• 1 ml (scant ¼ tsp) rennet solution (see above dilution)

• 2 Tbsp cool, chlorine-free water (for dissolving if you mix right before)

• ¼ cup cream (optional, for richness after rinsing curds)

• ½ tsp salt (or to taste)

Steps

1. Warm milk

   • Heat milk gently in a clean pot to 32 °C / 90 °F. Stir slowly to avoid scorching.

2. Add rennet

   • If using stock solution: measure 1 ml (scant ¼ tsp), stir into milk using an up-and-down motion.

   • If adding powder directly: dissolve a tiny pinch (~1/32 tsp) in 2 Tbsp cool water, then add.

3. Set curd

   • Cover and let sit 45–60 minutes, until the milk gels and gives a clean break.

4. Cut curd

   • Slice into large 2–3 cm (1 inch) cubes. Let rest 10 minutes.

5. Cook curds

   • Slowly heat to 50 °C / 122 °F over 30–40 minutes, stirring gently just enough to keep them from matting. Don’t over-stir, or curds will be too small.

6. Drain

   • Transfer gently to your yogurt strainer. Let whey drain 30–60 minutes at room temp, until curds are moist but not swimming.

7. Rinse

   • Rinse curds in cold water to stop cooking and remove whey that would sour them. Stir gently with clean fingers, then let drain again.

8. Finish

   • Mix curds with cream and salt. Adjust creaminess to your liking.

Storage

Keep refrigerated in a sealed container. Best within 3–4 days.

⚠️ Just to double-check: do you have a 0.01 g scale or would you like me to give you the simplest way to measure by spoon without a scale (even though it’s less precise)?

Another silly question about timing and process:

Should the milk be removed from heat before adding rennet? Also, not going to use strainer instead will use cheese cloth. Please rewrite with high detail

ChatGPT answered:

Yes — you should always remove the milk from heat before adding rennet. Rennet is delicate: if you add it while the pot is still heating, the milk temperature can overshoot and weaken or kill the enzymes. You want the milk stable at 32 °C / 90 °F before stirring in the rennet.

Here’s a detailed step-by-step recipe for your 1-liter batch, written with cheesecloth instead of a yogurt strainer.

Scroll to the top or click the link below for the final recipe.

---

Jump to recipe

---

Comments