How to Make Cottage Cheese and Sour Cream from Raw Milk

by Daisy Luther, The Organic Prepper

Do you have a source of delicious, creamy raw milk? Or, as our grandparents used to call it, milk?

If you do, you probably cringe when you have to go to the store and purchase dairy products from pasteurized milk. Well, cringe no more, because it is unbelievably easy to make your own homemade dairy products, like cottage cheese and sour cream.

And by “unbelievably easy” I mean that you pour milk into a bowl, cover it with a towel, and leave it on the counter for 2 or 3 days.

I couldn’t make this stuff up – it’s that easy. Well, there are a couple of finishing steps to perfect your product, but that’s how you make these things.

If you tried this with store-bought milk, you’d have a disgusting, smelly mess on your hands that you couldn’t choke down without gagging. This highlights the real difference between raw milk and pasteurized. Raw milk is alive, teeming with healthy gut bacteria, while pasteurized milk is dead, and will rot and degrade if not refrigerated. And yet, somehow, farm fresh milk is contraband equivalent to heroin or cocaine in some states.

The sour cream you get from this process is what really got me thinking about raw milk products. Have you ever wondered why there are so many chemicals in the sour cream you get from the store? That’s because it’s not real. Real sour cream is just that, cream that has soured. Because store-bought products must be pasteurized, it is impossible to make real sour cream. You’d just have rotten cream.

Let that sink in for a minute. Very few people in America have actually had sour cream!  They only think they have, but it’s an artificial concoction.

Once you indulge in the richness of the homemade raw milk product, you’ll never want to eat the stuff in the plastic tub again. And when you see how easy it is, you’re going to say, “You’ve got to be kidding!”  Nope. It’s this easy.

If you’re into preparedness, it’s important to note that this is a great, off-grid way to extend the longevity of any raw milk you happen to have in your fridge in the event of a power outage.

IMPORTANT: If you are making cottage cheese from store bought, pasteurized milk, follow the instructions here. If you try to follow this process it won’t work. At all.

Supplies for making raw milk products

Okay, let’s get started. Here’s what you need.

Supplies for cottage cheese

1.) A bowl

2.) A Flour Sack Towel (You’ll use this again later.)

3.) Raw milk

Make sure your bowl is very clean. You don’t want to grow anything funky in there.

You can use raw milk that has begun to taste a bit off for this. I always use whatever I have left when it’s herd share day. There’s no set amount required. If you use a quart of raw milk, you will get about half a cup to a cup of cottage cheese. The amount of sour cream depends upon the amount of cream in your milk. If you’ve been pouring right off the top and not shaking up your raw milk, you won’t get a lot of sour cream. However, if you put some cream aside right away, you’ll get lots of rich goodness from this process.

I like to use flour sack towels for most things in the kitchen because they’re lint-free and versatile. They can be used for anything from hanging cheese to pectin-free jam making to, of course, drying stuff. These are the ones I buy. I always wash them a couple of times before I use them for food making.

Allow the milk to sour on the counter.

Cover with the towel

I feel like I should be making this seem more complicated than, pour the milk into the bowl and cover it up. But that’s literally ALL YOU DO in this step. I keep my bowl in the laundry room because it’s a few degrees warmer than the kitchen.

Skim the sour cream that rises to the top.

sour cream on top

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