Cottage Cheese from raw milk




Ingredients/ Equipment: Whole raw milk, colander, cheesecloth


Allow milk to sit out at room temperature, covered, at 75 to 85 degrees for 3 to 5 days until congealed like Jell-o. Any small white mold on top is harmless--mix it in, you'll never notice it's there. Cut into 1 inch squares and "plop" into cheesecloth. You can hang the cloth or place it in the colander for a few hours until it's dried to the consistency you like. Don't discard the drained out liquid as this is WHEY. It is very nutritious and also useful in recipes. Thin the cottage cheese with more raw milk if you like and add salt to your taste.