Tuesday, June 12, 2007

Homemade Cottage Cheese

1-1/2 gallons milk
1 teaspoon salt
1/2 cup fresh cream

Let the milk sour until it is very thick. Heat the soured milk to 115° to 120°. Place the hot milk into a cheesecloth bag and hang it to drain overnight. When the whey has drained and the curds are dry, crumble them to the size you like and mix in the salt. Just before serving, stir in fresh cream. Yields between 3 and 4 cups cottage cheese.

My mother used rennet to curdle the milk. That elimated the step of letting the milk sour until it was thick. She drained the curdled milk in a collander, set over a bowl.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)