Raw Milk Cottage Cheese

• 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