I got the recipe from Countryside Magazine and it is de-lish!
No-rennet Cottage Cheese
1 gallon milk (I use raw)
1 cup cultured buttermilk
Warm the milk to about 95 degrees F. Stir in buttermilk and allow to set at room temperature for 12-18 hours. The milk will clabber, or become thick.
Cut the curds into 1/2 inch cubes and let rest for 10 minutes. Place the pot into a double boiler-type potand heat at a very low setting until the curd reaches 115 degrees F (I didn’t use a double boiler, I just kept it on low for a little over an hour). Stir often to keep the curds from matting together. This will take an hour or more.
The curd is ready when it is somewhat firm on the interior of the cheese. Cook longer if necessary. Some whey will rise to the top. Let the curd settle to the bottom of the pot, drain off the whey and place the curds in a cloth-lined colander to drain. Be gentle, as the curds are rather fragile.
Allow the cheese to drain until it stops dripping (I let mine hang overnight). Place in a bowl and add salt to taste. I usually use about one teaspoon of kosher or canning salt per pound. Stir in about four ounces of half-and-half or cream ( I used cream off the top of our raw milk) per pound if you like a creamed cottage cheese.
I had some for breakfast this morning and it was the best. Hope it turns out as well everytime I make it.
I have been fighting a cold since Saturday. I have been consuming a lot of Vitamin C poweder and Echinacea/Goldenseal along with Throat Coat Tea. I prefer Gypsy Cold Care, but I drank what we had on-hand.
I want to make my own by buying my herbs from Mountain Rose Herbs, but I just haven’t gotten around to it.
Hope everyone had a wonderful Thanksgiving.