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Vegetables Large Curd Cottage Cheese
From the Kitchen at Durand House

Category: Vegetables
Preparation Time: A While

Recipe Ingredients
Large Curd Cottage Cheese is made with rennet.

Recipe Directions
Heat 1 gallon of skim milk to 90F (NO HIGHER), and add 1/4 C. of buttermilk.
Dissolve 1 1/4 junket tablets or an eighth of a cheese rennet tablet in a glass of cool water, add it to the milk and let stand at 90F.
Test the milk for coagulation after a few hours.
When the milk has coagulated, cut the curd into 1/2 inch cubes, allow to rest for 10 minutes, then heat to 110F by raising the temp. 5F every five minutes.
Curds feel firm & should not stick together when squeezed, and the inside of the curds should appear dry and granular.
Raise the temp as high as 120 if the curds are not ready.
Drain, rinse and cream as for small-curd cottage cheese.
Add a teaspoon of salt for every pound of curd.
HINTS: When rinsing cottage cheese, first remove cooked curds from heat.
Drain through cheesecloth, allow to stand for a minute or two, then lift up the corners of the cheesecloth to make a 'bag.'
Dip the bag several times into warm water, rinse for two minutes in ice water to chill the curds and let the water drain off.

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