Hello.
Two weeks ago, I made a Cottage Cheese based on the Long Set recipe from this web page:
http://extension.missouri.edu/publications/DisplayPub.aspx?P=G9550 (http://extension.missouri.edu/publications/DisplayPub.aspx?P=G9550)
and it turned out amazing. Both in flavor and texture. Plus the added benefit for me was that no Rennet was required. 8) Although for those interested, they have the formula and instructions for the Short Set, i.e. with Rennet, Cottage Cheese as well. So it has been a great resource for me, and I just wanted to share it. I did not weigh my yield, however, it did fill my 32oz yogurt container to the brim. Attached is a picture of it (or what's left of it) :)