Homemade Cottage Cheese

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   1.

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   Combine milk and buttermilk in a glass bowl.

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   Stir until combined.

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   Cover with a clean towel and let sit in a warm kitchen for 24 hours.

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   2.When the milk mixture has thickened (clabbered), pour into a pot and place over low heat until the curds separate from the whey (this happens quickly).

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   3.

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   Line a colander with cheesecloth and strain the curds until dry.

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   Reserve the whey for use in baking breads, etc.

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   4.

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    Stir in the salt and refrigerate.

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    Tips: ultra-pasteurized milk is poor for making cheese because it has already been heated to very high temperatures.

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    It is important that you use cultured buttermilk.

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    It is the culture that helps make the cheese.

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    After draining the curds, I sometimes stir back in some whey to get the desired consisitency of cottage cheese.

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    Yields 1 cup of cottage cheese and 3 cups of whey.

* Per serving · 4 servings · Values may vary.

No additional tips available.