Homemade Cottage Cheese

1. Combine milk and buttermilk in a glass bowl. Stir until combined. Cover with a clean towel and let sit in a warm kitchen for 24 hours.

2.When the milk mixture has thickened (clabbered), pour into a pot and place over low heat until the curds separate from the whey (this happens quickly).

3. Line a colander with cheesecloth and strain the curds until dry. Reserve the whey for use in baking breads, etc.

4. Stir in the salt and refrigerate.

Tips: ultra-pasteurized milk is poor for making cheese because it has already been heated to very high temperatures. It is important that you use “cultured” buttermilk. It is the culture that helps make the cheese. After draining the curds, I sometimes stir back in some whey to get the desired consisitency of cottage cheese.

Yields 1 cup of cottage cheese and 3 cups of whey.