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Cottage Cheese 2

List of Ingredients






Dissolve º tablet rennet in water or use 1 tbsp of dairy sour cream. Heat 2 qt. milk until just cool to touch and add rennet or sour cream and 1/4 cup buttermilk. Cover and let stand at room temperature until the milk solidifies to a smooth curd. This takes from 12 to 24 hours depending on season and weather; it takes longest in winter. Break up the curd until you have chunks. Heat everything to 100 degrees and keep at this temperature for 20 to 30 minutes. Do this by putting curd over a pot of hot water on the stove. Stir now and then. After lining a colander with several layers of cheesecloth, hang it over a bowl. Pour curds into cheesecloth to drain off liquids. This will take about 6 hours, then break up the curds once more. Stir in cup of light cream and tsp salt.
This makes about 1 pound of cottage cheese.


Recipe