The simplest method of making Cottage Cheese gives the best results. As soon as milk has soured sufficiently to form a solid curd that shows no whey, it is ready for turning into cheese. This will usually be on the second day of souring, although the process will take longer in winter. It can always be hastened by keeping the milk in a warm room. As soon as the entire mass has turned to a uniform curd, turn it into a square of cheesecloth or thin bag, hang it up and allow to drip all night. In the morning squeeze gently (to avoid pressing the curd through the cloth), and fold the bag in such a way that the cheese is gathered into a ball. Put under a heavy weight for several hours. When comparatively dry turn the curd into a bowl and break into bits with a fork. Add salt cautiously and sweet cream to make a moist mass. Stir well with the fork, add more cream and salt if needed. The cheese will stand quite a generous amount of salt. In this form it is ready to serve as an accompaniment to Boston Brown Bread or white bread and butter. The cheese can be shaped into balls, flattened and allowed to dry out. A gelatinous coating forms over the cakes and many consider the cheese at its best in this form.

Thanks for the great info, I'm going to try this today!

paramudduck wrote:The simplest method of making Cottage Cheese gives the best results. As soon as milk has soured sufficiently to form a solid curd that shows no whey, it is ready for turning into cheese. This will usually be on the second day of souring, although the process will take longer in winter. It can always be hastened by keeping the milk in a warm room. As soon as the entire mass has turned to a uniform curd, turn it into a square of cheesecloth or thin bag, hang it up and allow to drip all night. In the morning squeeze gently (to avoid pressing the curd through the cloth), and fold the bag in such a way that the cheese is gathered into a ball. Put under a heavy weight for several hours. When comparatively dry turn the curd into a bowl and break into bits with a fork. Add salt cautiously and sweet cream to make a moist mass. Stir well with the fork, add more cream and salt if needed. The cheese will stand quite a generous amount of salt. In this form it is ready to serve as an accompaniment to Boston Brown Bread or white bread and butter. The cheese can be shaped into balls, flattened and allowed to dry out. A gelatinous coating forms over the cakes and many consider the cheese at its best in this form.