Raw Cottage Cheese

Print Recipe
Raw Cottage Cheese
This cottage cheese does not require the milk to be heated up so you keep all the enzymes and good bacteria from the raw milk.
Course starter
Cuisine Ketogenic, low carb
Servings
Course starter
Cuisine Ketogenic, low carb
Servings
Instructions
  1. Place a collander on top of a pan, which will catch the whey dripping off
  2. Line the colander with a tea towel or a cheese cloth.
  3. Poar kefir into a colander. You can use home made kefir or shop bought if you have no time. Shop bought kefir will he made from pasteurised milk but you will still benefit from the good bacteria in it.
  4. Leave for a few hours so that when drips off and curd is left in the colander. The longer you leave it, the thinker the cottage cheese will be.
  5. Once, cottage cheese if the right consistency, scrape it from the colander with a spoon and transfer it into a container where you will keep it.
  6. Whey can be either drunk straight away or kept to add to your smoothies.