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Quick cottage cheese




Source of Recipe


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List of Ingredients





1 gallon milk
1/2 cup cultured buttermilk
1/4 teaspoon liquid rennet
1/4 cup cool water

Warm the milk to 86�F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk.Set until it coagulates, usually about an hour.
Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110�F.
Hold at this temperature for 30 minutes and stir often but gently to prevent matting. When the curds are firm, place into a cheesecloth-lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired.



Recipe