Reprinted from The Blood Type Diet Website (

Small Curd Cottage Cheese

Contributed by: ABJoeAdded: Aug 16, 2008 at 02:57 AM


This cheese can be made in 16 to 36 hours.

Best Used By Blood Types:
  • Type B (2 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Snack
  • 1 gallon skim or whole milk
  • cup yogurt or cup cultured buttermilk
How to make it:
  1. Pour milk into a very clean, large stainless steel or enameled pot.
  2. Set pot on a rack inside a larger pot.
  3. Fill outside pot with hot water.
  4. Warm on stove over low heat until milk reached 85F.
  5. Stir yogurt or buttermilk into milk with a wire whisk.
  6. Cover with a towel.
  7. Incubate milk, without disturbing it, at a temperature of 72 to 85F until milk becomes firm and yogurt-like.

    Note: When curd pulls away from side of pot, it is ready to set by heating. You will see a clear liquid around edges of pot. This will take 12 to 36 hours. Temperature may vary during this time, but milk may not be jiggled. It is now time to separate the whey, a clear liquid, from curds, which are white and made of coagulated proteins.
  8. With a long, thin, stainless steel knife, cut curds into inch squares.
  9. Next, hold knife at a 45-degree angle and slice diagonally through the lines already cut.

    Note:These cuts allow the whey to seep out of the curds and will aid even heating.
  10. Place fresh hot water in the outside pot and place pot containing curds in it.
  11. Over low heat, raise temperature of curds to 90F (check temperature near outside of pot).
  12. At no time allow water in outside pot to exceed 170F.
  13. Slowly stir curds from outside edges into center and bring curd from bottom to top, using a rubber spatula or large metal spoon.

    Note: Curds are still soft at this point and easily broken. Continue to raise the temperature to 120F, stirring gently every 10 minutes.
  14. Time to raise the curds from room temperature to 120F should be regulated to take about 45 minutes.
  15. Hold curds at 120F until they feel firm, 10 to 20 minutes more.

    Note: When curds feel slightly springy but still a long way from being rubbery, they are ready to drain. Whey will be clear with a golden tinge.
  16. Rinse a cheesecloth and line a colander with it.
  17. Gently ladle curds into colander.
  18. Pour whey through curds.
  19. Rinse gently with cool water.
  20. If water drains too slowly, shift curds about in cheesecloth.
  21. Rinse again to finish cooling the curds.
  22. Tie ends of cheesecloth together and hang to drain for another 30 minutes.
  23. Refrigerate. Yield 4 cups.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Milk (Cow-Whole)  A A A A B N A A

BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Buttermilk1 A A A A N N A A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Yogurt1 N N B N B B A A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 07, 2009 at 04:14 PM By: Lola