Print this page- Warm 3 gallons milk to 72 degrees. Add 1/8 teaspoon cottage cheese starter and mix thoroughly. Cover and let stand at room temperature (70 – 75 degrees) for 16 – 24 hours.
- Using a long knife, cut the curds into 1/4 inch cubes. Again, using knife follow the lines: this time holding knife at a 45 degree angle. Let stand 30 minutes to seal curds. Heat slowly to 107 degrees. Let stand 30 minutes.
- Pour the curds into colander and let whey drain 15 min. Rinse a little with cold water to cool the curds. Let curds drain 30 –40 min. Place curds in a bowl and add 2 Tablespoons salt and 3 cups cream. Don’t add as much cream if you want it more dry.
- If you’re looking for a source for the culture, I think you could try Miller’s Natural Foods: 717-768-7582. They do mail orders and can ship cultures.
Let me know how you make out if you give this recipe a try!
Best wishes,
~The Farmer's Wife
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