This is a very simple and quick Cottage / Farmer's / Pot Cheese Recipe.
INGREDIENTS
- 1 US Gallon of Skim Cow's Milk
- 1 ounce Unpasturized Buttermilk
- 2 - 3 teaspoons Table salt.
- Little Cream (optional)
DIRECTIONS - PREPARATION
- Heat the skim milk to room temperature of 72 F / 22 C.
- Add buttermilk and whisk in to mix.
- Cover with lid or plastic wrap and allow to sit at room temperature for about 24 hours.
DIRECTIONS - COTTAGE CHEESE MAKING
- Check to see if the curds have formed, if they have, continue to the next step. Otherwise, wait a few more hours.
- Cut the curds into cubes about 1/4 inch in size.
- Heat the curds and whey very slowly until they reach 110 F / 43 C.
- To set the curds, cook at this temperature for about 30 minutes or until the curds hold together nicely when squeezed between your thumb and finger.
- Strain the mixture through cheesecloth sheet in colander to remove whey.
- Tie sheet into bag and put in cold water to cool the curds.
- When cool enough to handle, unwrap bag and lay back out in colander to drain the cold water.
- Use your hands or spoon to thoroughly stir in 2 to 3 teaspoons of table salt.
- If want, add little cream to add richness and flavor and to make it creamy.
- Eat immediately or store in fridge.
Cottage cheese is often eaten cold with fesh or canned fruit, used in making lasagna, and is popular with dieters.