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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Ingredients

1/4 Junket Rennet Tablet

1/2 cup water

1 gallon whole milk

1/2 cup buttermilk

1 teaspoon salt

1 cup heavy cream

 

Step by Step Instructions

 

Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture into a colander lined with a flour sack towel and drain off whey.  After whey has drained 2 to 3 minutes, lift curd in towel and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in a large bowl. Add salt and cream and mix thoroughly. Chill. 

 

ENJOY!

Homemade Cottage Cheese

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