Candy's Farmhouse Pantry

Classic Cottage Cheese from Your Kitchen

Candy KageHow easy is it to make Classic Cottage Cheese from your kitchen?  The key word is easy and yes it can be accomplished from your kitchen.  This classic Cottage Cheese can be made in one hour and makes approximately 1 1/2 pounds of cottage cheese.

Use your fresh Cottage Cheese in lasagna, salad, dips, fruit and pancakes.

Supplies Needed:

  • 1/4 measuring cup
  • 1/2 measuring cup
  • 5 quart stockpot
  • large whisk
  • cooking thermometer
  • cheesecloth
  • large colander or mesh strainer
  • large bowl
  • mixing spoon
  • ice bath bowl
  • 1 teaspoon
  • 1 cup


1-1/4 cups cultured buttermilk
1/4 tablet vegetarian rennet
1/2 cup cool water
1 gallon whole milk (not ultra-pasteurized)
3 cups ice cubes
1 teaspoon salt (optional)

  1. Measure 1/4 cup buttermilk. Reserve the rest.
  2. Dissolve the 1/4 tablet of rennet in the 1/2 cup cool water.
  3. Pour milk into stockpot.
  4. Whisk the buttermilk into the milk and heat to 95 degrees Fahrenheit.
  5. Add the rennet solution to the milk and mix with 15 stirs to make sure the rennet is incorporated.
  6. Remove from heat, cover and let rest for 15 minutes.
  7. Cover colander with cheese cloth and set over large bowl if collecting the whey.
  8. After 15 minutes you will have a pot of curds that looks like yogurt.
  9. Use a spoon or knife to cut into large pieces of curd.
  10. Turn the heat on to medium and let the curds cook for 1 minute.  Heat to 115 F.
  11. Curds will start to shrink.
  12. Cut large pieces into smaller pieces until you have the size you want.
  13. Lower the heat to maintain at 115 F degrees and cook your curds for about 5 minutes until they resemble scrambled egg texture.
  14. Turn off the heat and pour the curds and whey into the colander.
  15. Let curds drain and cool for 3 to 5 minutes.
  16. Mix curds gently with your hands breaking down to the size you like.
  17. Prepare an ice bath by mixing the ice cubes and cold water in a large bowl.
  18. Gather the curds filled cheesecloth and dunk into the cold water bath.
  19. When the curds feel cool, twist and squeeze the cloth to wring out excess water.
  20. Unwrap the curds and empty them into a clean bowl.
  21. Add salt and reserved 1 cup buttermilk and stir gently.
  22. You are now ready to enjoy your Classic Cottage Cheese from Your Kitchen

Photos property of Candy Kage

How to Make Wool Dryer Balls

Candy KageWhy would you want to make your own wool dryer balls? They decrease the drying time for your clothes, increase fluffiness and reduce static and wrinkles. Making your clothes look and feel that much better.

Just throw one or two wool dryer balls into your dryer. The wool balls help separate the clothes, allowing hot air to circulate around the clothes, reducing drying time, wrinkles and static.


  • 100 percent wool yarn. Don't use wool that says Super wash or machine wash. The wool will not felt.
  • Old knee high or nylons
  • Blunt tipped needle
  • String, cotton or acrylic yarn to tying
  • Instructions:

    1. Begin with making a ball out of the yearn. Just sit in front of the TV and wind up your yarn into a ball.
    2. Using your needle draw the end of the year through and under several layers of yearn to hide the end.
    3. Put the ball into the toe of your nylons.
    4. Using your string or cotton/acrylic year tie the nylon tightly securing the ball of yarn inside the nylon.
    5. Place the nylon into the wash with other laundry and wash on hot.
    6. Place the nylon into the dryer and dry on hottest setting.
    7. Repeat 3 or 4 times until your ball is completely felted.
    8. Remove from nylon and your Wool Felted Ball is ready to use.
    9. Just place in your dryer when drying clothes.

    These can be used over and over. Make several to use and don't forget to make some for your family, friends and co-workers. They make great gifts.

    Wool Dryer Balls
    Photo by Candy Kage

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