1 quart
Sweet Cottage Cheese
Ingredients for one serving
3 oz
Instructions
1
Pour milk into a wide-mouthed quart jar and let stand in refrigeration until cream separates to the top.
2
Skim the cream off of milk, place cream in an 8-ounces jar, cap and place cream in refrigerator.
3
Let milk stand in quart jar in a dark high cupboard until the liquid completely separates from the solids (2-4 days).
4
Pour into cheese-making cloth pouch, or make pouch from gauze-cloth or several layers of cheesecloth.
5
Hang and let strain until milk solids are firm but not dry.
6
Use the whey to pickle, or in place of raw vinegar to prepare sauces and spices, or mix whey with 5 parts water and feed to indoor or outdoor plants.)
7
Put firm cheese in bowl and stir in separated cream and an additional 3 ounces raw cream.
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