Home made cottage cheese is another thing we can make
from real milk. I make it sometimes after I have made
butter. I skim what cream is left on top of the buttermilk
and pour the remainder into a crock. I let it sit in a warm
place for about 2-days or until the milk has clabbered. I
am talking about raw milk that has not been pasteurized or
homogenized. Raw milk contains all the necessary bacteria
needed to make the milk clabber.
At the end of 2-days the whey should have separated from
the curd. The whey is the watery part of the milk. The curd
is the solid part. Then I cut through the curd with a knife
and pour the curds and whey into a kettle. I slowly heat it
up over a very low heat until the curds have firmed up a
little. Next I pour the mixture into a cheesecloth sack and
hang it over a large bowl to drain.
When all the liquid has drained from the curd I transfer
the curds from the cheesecloth to a bowl and chill it well
in the refrigerator. Once it is chilled I mix a little salt
and fresh cream into it. This cottage cheese will keep in
the refrigerator for about 5-days. It generally does not
last that long because we eat it up pretty fast.
One way I like it is to mix a little chives or finely
chopped onion into it and put it over a baked potato.
Yummy, and no preservatives!!