Faith Farm

Making cottage cheese

There are a couple of ways to do this.  This is my favorite because it does not require rennet.

1 Gal  Whole goat milk

1 Cup Cultured buttermilk

Heat the milk to 95 degrees, then stir in the buttermilk and let set at room teperature for 12-18 hours.  The milk will clabber and become thick.  Cut the curds into 1/2 inch squares and rest it for about 15 min.  Place the pot into a double boiler and heat very low and slow to 115 degrees.  Stir often to keep curds from matting together.  It will take about an hour, maybe more.  When the curd is somewhat firm feeling, check the inside of a curd to see if firm (not custard like).  When it reaches this point and it will in time, stop cooking.  Let the whey rise to the top and the curds settle to the bottom.  Drain off the whey and place curds in a cloth lined colander to drain.  Be careful-curds are very fragile.  Let drain until it stops dripping.  Place cheese in a bowl and add salt to taste.  I use canning salt about a teaspoon per pound.  If you want creamier cottage cheese add cream.  Do this slowly because it is easy to get it too watery.  It usually doesn't take much cream.