Small-curd sharp cottage cheese:
**The key to either of the 'cottage' cheeses is to heat the curds gently and gradualy.
Cottage cheese is made my allowing the milk to coagulate, or clabber, without rennet.
You can use raw milk, but because of the risk of unfavorable bacteria developing, you will probably have better results with pastuerized milk. |
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Heat a gallon of skim milk to about 72d F, and add 1/2 cup of buttermilk.
Stir thoroughly then cover the milk and let stand undisturbed in a warm place for 16-24 hours until it coagulates.
Do not let the temperature drop below 70F during clabbering.
When the milk has clabbered, cut the curds into 1/4 inch cubes, mix and let rest for 10 minutes.
Then slowly raise the temperature to 104F increasing it by 5F every five minutes.
Continue to cook at 104F for 20 to 40 minutes or until the curds feel firm.
The curds should not stick together when squeezed, and the inside of the curds should appear dry and granular.
If necessary, raise the temp. as high as 120F.
When the curds are cooked, drain and rinse them.
Add a teaspoon of salt for every pound of curd.
For a creamed cottage cheese add 4-6 Tablespoons of sweet or sour cream.
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