making cottage cheese

IMG_0118This time of year, and with no bucket calves to use up extra milk, we often have a pot of skim or buttermilk to spare.  Instead of sending it out to the pig pen or chicken run as is, we let it clabber for a day or two — until it looks like yogurt, in other words — and then make cottage cheese.  Not a difficult or time-consuming process:  just stir the clabber with a whisk, then warm it slowly (in a sink of hot water, if you have room, or just on the back of the stove, maybe with a flame tamer) until it feels warm to the hand.  Stir it once in a while to distribute the heat evenly.  Let it sit for a bit, then ladle out the curds and let them drain awhile — then salt, and maybe add a little cream.  Raw milk ferments are delcious.  The pigs and chickens will still appreciate the whey.

3 thoughts on “making cottage cheese

    1. We hang it in cheese cloth for a couple of hours, then salt it and pack it in jars. If we’re going to serve it with cream, we add that at the last minute. That way, if we want to hold the cottage cheese for weeks on end, there’s not too much fermentation going on, making the product more predictable. It’d probably be good either way, though.

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