Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
Cottage cheese can be made using the first whey dipped off of your hard cheese, before the hot water has been added. See the Hard Cheese recipe to know what I'm talking about. This whey has some rennet in it.
- Using 1 gallon of whey from your hard cheese, add one gallon of whole milk to it in a pot and cover to leave overnight. (At the same time your hard cheese is in the press.)
- In the morning, your whey-milk will have coagulated. Slowly pour boiling water into the whey-milk and stir gently until the temperature reaches about 100 degrees. Curds will form.
- Let sit for 20 minutes, then strain off the curds. Hang to drip dry. Crumble and mix with fresh cream and salt. Store in an airtight container in the refrigerator. Will keep for 3 - 5 days but is best eaten fresh. Can be used in casseroles.