UNPASTEURIZED COTTAGE CHEESE RECIPES

Steps:

• Pour milk into a heavy bottom stock pot. Heat slowly to 175 degrees F, stir continually so that the milk doesn't scorch the bottom of the pot.
• Remove from the heat. Add the vinegar and stir thoroughly for 10-15 seconds. Cover the post and push aside to rest for 30 minutes.
• Line a colander with a towel or a tightly woven cheesecloth. Place the colander over a large pot or bowl to catch the whey.
• Pour the solids from the pot into the colander. Allow it to drain for at least 30 minutes (or longer if desired).
• Tie up the ends of the cheesecloth very tight and form a tight ball - dip the ball into a clean bowl of cold water. This will help chill the curds quickly and evenly. Squeeze out the excess liquid.
• Turn out the cheese into a large bowl. Use your hands to break into small curds. Stir in the salt, more or less to taste.
• Optional: add heavy cream for an additional level of creaminess. Check the taste - add more salt as needed.
• Refrigerate in a covered container until ready to serve.

Steps:

• Begin by skimming the cream from the top of the raw milk, which can be poured into a jar or bowl. Keep this cream separate as it can be used later in the preparation.
• Keep the skimmed milk in the bowl and cover it with cheesecloth. Allow the milk to sit, undisturbed, for two days.
• Wait for the milk to take on a thick, solid consistency, somewhat like Jell-O, without any clear, milky whey sitting on top. Do not let the milk curdle.
• Remove any additional cream from the top of the milk, which by now is in the form of a thick paste-the same consistency as the sour cream.
• Add this thickened milk to a pot and boil it over low heat. Carry on this procedure for 5-8 minutes. Remove it from the burner when the curds and whey start to separate.
• Line a strainer with a thin cloth and pour the milk into it.
• Drain the curds for 3-4 hours, until the whey entirely separates and drains through.
• Remove the curds and let them fragment into small chunks. You can add lemon juice or vinegar to this mixture, or simply, add table salt to enhance the taste.
• Now, take the fresh cream, you had previously set aside, and pour about 1/4 a cup of the same into the cottage cheese. Stir it well till the curds and cream form an even consistency.