Quick Cottage Cheese

  • 1 gallon whole milk
  • 1/2 cup cultured buttermilk
  • 1/4 tsp. liquid rennet
  • 1/4 cup cool water

Warm milk to 86 degrees. Stir in the buttermilk. Mix rennet into the cool water and add to the warmed milk. Let set until it coagulates, about 1 hour. Cut curd into 1/2 inch cubes. Heat slowly in double boiler to 110 degrees. Hold for 30 minutes stirring often to prevent curds from matting together. When the curds are firm, place into a cloth lined colander. Drain for 20 minutes. Lift the curds in the cheese cloth and dip into a pot of cold water. Drain again until the curds stop dripping. Place curds in a bowl and add salt and cream as desired.

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