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Cottage Cheese




List of Ingredients









Instructions



1. Cottage Cheese
   
   Clabbering the milk
   Pour 1 gallon of pasteurized milk into container- you may use stainless steel or glass. Make sure milk is at room temperature. Add one of the following:
   4 tablespoons un-flavored yogurt (with bacillus)
   1/2 cup fresh cultured buttermilk
   1/4 tablet rennet which is dissolved in 1/4 cup water
   
   Cover the container with a cloth that is thin- it needs to breath. Place in a warm place until it is clabbered (temperature at about 80 degrees). It will usually “clabber” in twelve to sixteen hours.
   
   Cutting the curd
   The curd, which will be a thick somewhat like soft cream cheese, will settle to the bottom. The whey will be on the top. Cut the curd allowing more of the liquid watery whey to seep out of the cheese. Cut into approximately 2-inch cubes.
   
   Heat the curd
   1. Set the container into another pan containing a few inches of water and bring to boil. Heat over boiling water until it reaches temperature of 115 degrees. Be careful any higher temperature will cause the cheese to be tough.
   2. After heating check for firmness, the curds should retain their shape and should be “not too soft.”
   3. Place a porous cloth inside a colander and drain off all of the whey. Rinse off the curds and drain again.
   Chill your cottage cheese for a few hours, salt it to taste. You may use cream if you wish. Cottage cheese is delicious seasoned with herbs perhaps dill, chives or parsley. One gallon of milk will make about 1 ¼ pounds of cottage cheese.