I've started trying to make cottage cheese with mixed results. The first time it worked ok, just very small curds and more like a cream cheese than a cottage cheese. I used vinegar in full fat organic milk.
The second time I bought some vegetable rennet and used some gold Jersey milk. It took 24 hours to form any curds and after straining it it's quite cream cheese like again.
This is the first method I used
https://sevensons.net/blog/how-to-make-cottage-cheese
This is the second method used
https://www.davidlebovitz.com/la-presure-home-1/
Does anyone have a tried and tested method which works most times? Or suggestions of the best milk to use as there are so many different options now, and I don't know if homogenised and pasteurised is ok.