Cottage Cheese
| Category | Dairy
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Natural Food Cookbook |
| Comment | |
Ingredients
- 1/8 tablet rennet
- 1/4 cup cold water
-
- 1 gallon skim milk
- 1/8 cup buttermilk
- 3/4 teaspoon salt
- 1/6 cup cream
Directions
Dissolve the rennet in water. Combine all at 70 degrees. Cover. Let stand 12 - 18 hours Cut curd and heat in a pan of hot water until 110 degrees. Keep curd at 110 degrees for 20-30' , stirring occasionally. (stir every 5 minultes to heat uniformly). Pour onto fine cheesecloth in colander to drain off the whey. After draining, immerse in cold water. Drain. Work with spoon until curd is free of whey Add salt (3/4 teaspoon) and cream (1/6 cup). Mix and chill.
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