Homemade cottage cheese

I've been experimenting with homemade cottage cheese for a while. I think we've finally got it right. Yippee! Not that I have done anything as far as pioneering any methods here. Just know that it took me a little while to feel like I had the hang of it and cut yourself some slack if your first batch doesn't turn out perfect. Mine didn't. Now, if your first batch does turn out perfect, feel free to make sure you know how amazing you are! I'd hug you if I could. This recipe does in fact come from the makers of Junket Rennet tablets. If you don't know what that is, don't feel badly. I had to learn about it too. Rennet tablets contain the natural enzyme rennin. Rennet changes milk into a smooth custard, and eventually cheese curd. I was surprised to find it at my local Wal-Mart by the ice cream toppings. It is in fact what a lot of folks use to make homemade custards and ice cream. So...look for the box. If you don't have it, it can be ordered. http://www.junketdesserts.com/. I keep it on hand. Cost, $1.50 a box, 8 tablets to a box. 1/4 tablet makes about a pound of cottage cheese. So, it's well worth the price. May I add here that I love these people who make Junket! You all rock! My cottage cheese recipe comes from the Junket folks. http://www.junketdesserts.com/cheeserecipes.aspx. Everyone should check them out, buy their stuff and keep them in business. I don't work for them...so I'm saying it from the heart. Really. Plus their packaging looks like 1950. I feel so retro when I use it.
COTTAGE CHEESE
Ingredients:
1/4 Junket Rennet Tablet
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream

1. Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. (Use a thermometer folks!) 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. To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.

2. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. May I interject here and say that my first batch I did over a double boiler, I heated it a little too much and my curds ended up really hard. More like cheese than cottage creamy cheese. So, just heat the water then turn off the heat. That worked perfectly the second batch. Hey look, this picture could have been taken in 1950. It's like "I Love Lucy" but I'm not wearing fake eyelashes. Oh yes, I am wearing that frilly apron though.

Mmmm. Curd.

Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Again, 110 degrees is not super hot. Use a thermometer to help you gauge it. You'll be glad you did.

Dude...whey.

Pour mixture onto the fine cheesecloth in a colander and drain off whey.

Also, have a bowl of cool water nearby.

Now it gets really non-technical.

I bunched it with a clippy thing. Then when the whey had drained for 2 -3 minutes I said, " Dude...NO Whey." Sometimes I turn into surfer chick.

3. After whey has drained 2 to 3 minutes, lift curd in cheesecloth 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.

Yes, this is really my own homemade stuff. I feel so proud.

There you go. Have fun and let me know when you have said "Dude...no whey".

You know I love you.