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Boil the milk to 184 degrees and then add some lemon.Now the curd and whey are seperated.Add salt to taste and put the cottage cheese in The bowl and refriegerate.
Instead of lemon juice one can also use vinegar or the preferred cheese makers enzyme rennet.
Bring the milk to a simmer (try not to boil or burn it). Remove the milk from heat after about a minute of simmering. Add the lemon juice, vinegar or rennet to the milk. Use 1/4 cup per quart of milk.
You will see the curd separate from the whey. Line a colander with several pieces of cheesecloth and strain the curd from the whey.
Gently press out the remaining water, add salt and herbs of your choice. Form the cheese into logs, wrap it with cheese cloth and then aluminum foil followed by placing it into an air tight zip lock bag to keep it tasting fresh for as long as possible.