SC - Cottage Cheese

[Melanie Wilson]

Cottage cheese

Traditionally for using up skimmed milk if the pig is full !

1.12 litres skimmed milk
1 tbs cultured buttermilk or natural yogurt(optional)
2tsp junket rennet
salt to taste

Heat milk to 30 degrees C, stir in started and rennet, cover leave 1 hour,
cut curds reheat to 38 degrees, stirring gently, remove pan allow to settle
15 mins, line colender with scalded muslin, over bowl, spoon in curds drain
10 mins, rinse under cold tap water , add salt chives, or whatever to your
taste

Mel
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