1-First step: Warm the milk Heat the skim milk to 90°F, which is 32°C. This temperature supports the curdling stage without damaging the culture. Use a heavy pot and stir gently so the milk heats evenly. If you are making a homemade batch, keep a thermometer close by so the temperature stays steady.

2-Second step: Add the culture and rennet Stir in the bacterial culture, such as Lactobacillus, along with the rennet. These ingredients begin the curd formation process. Once added, keep the milk at 90°F for 8 hours or more. During this time, the milk turns into a soft curd set that can be cut and drained later.

3-Third step: Cut the curds After curdling, cut the curds into cubes. This step helps the whey separate from the solid curd. Use a long knife or curd cutter and make even cuts from top to bottom, then across the pot. Smaller cubes release more whey and lead to a firmer final texture.

4-Fourth step: Reheat the curds Slowly reheat the curds to 120°F, which is 49°C, and hold them there for 1 to 2 hours. This stage firms the curds and removes more moisture. Stir carefully so the curds do not break apart too much. The goal is a tender texture, not a dry one.

5-Fifth step: Drain and press Drain the whey, then press the curds to remove excess moisture. The more pressure you use, the drier the finished product will be. For softer Cottage Cheese, press lightly. For a firmer result, press a bit longer. This is also the stage where the curd size begins to matter most.

6-Sixth step: Rinse and season Rinse the curds in water. This helps cool them and can reduce sharp acidity. After rinsing, mix the curds with cream and salt. Some producers also use a small amount of citrate-fermenting culture for flavor. The final product should taste mild, clean, and lightly salty.