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Cottage Cheese




Source of Recipe


Mai


List of Ingredients




Cottage Cheese


Recipe



Use clean fresh milk, (skim). Put milk in large container. Add a little sour milk or starter, about 1 cupful to a gallon of milk to hasten the curdling. With a good starter the skim milk will curdle in 12 to 15 hours. Keep at a warm room temperature of 75 deg. F. until curdled. Too high a temperature causes a tough cheese. When milk is firmly clabbered, add one third as much boiling water as you have milk or enough boiling water to heat mixture to about 100-110 deg. F. Carefully stir the curd and let stand 7-10 min or until curd has barely separated from the whey. Pour the whole mixture into a cheese cloth strainer or a fine wire strainer. If you prefer a mild tasting cheese, pour cold water over the curd. This washes it and removes the acid taste. I have had good luck just setting the skim milk on the back of the stove, or over a pilot light of a gas stove until it clabbers. Then I have turned a slight heat on it until it forms the curds and whey. One must be very careful not to heat it too much. After it is drained well I just add a little sweet cream and salt and pepper to taste.