Recipes

Homemade Cottage Cheese

Servings: Makes About 3 Cups Prep. Time: N/A Print

   The creamy taste of this cheese will make you come back for more!



Ingredients

   1  gallon nonfat milk
1/2  junket rennet tablet
1/4  cup cold water
1/4  cup buttermilk
1/3  cup whipping cream



Directions

   Heat milk in a double boiler, (or improvise one, using two pots) to 72 F.

   While milk heats, crush rennet tablet in the water.

   Add to milk along with buttermilk and stir well.
   Remove pan from the water bath, cover and let stand for 12 to 18 hours in a warm place, or until a firm curd is formed.  To Maintain a warm temperature place milk on a heating pad or in oven with light on or, pilot light.
   When the curd is the consistency of pudding, cut into 1/2 inch squares.  Return pan to water bath and heat until curd reaches 110 F.  Keep curd at this temperature for 15 to 20 minutes, stirring every 5 minutes to distribute heat evenly.
   When curd is firm, line a colander with clean cheese cloth that has been layered with several thicknesses.  Pour in curd and let whey drain.  Lift cheesecloth and dunk curd in ice water, stir with hands, squeeze out liquid.

   Drain until it stops dripping, add salt if you like.  For a creamy cottage cheese, stir in 1/4 cup cream.