2 quarts very sour milk
1 tsp. salt
1 junket rennet tablet
1/8 C. cream or half & half
Heat the sour milk slowly until it reaches 100ºF on a digital thermometer. Remove
Cover and let set 4 hours.
After 4 hours, the mixture will be soft set (much like yogurt) & quite jiggly. Using a knife or spatula cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
Sprinkle in the salt then set the pan over extremely low heat and cook, stirring very gently, to allow the curds to separate from the whey. This process takes just a couple minutes- do not overcook or the curds will be TOUGH & chewy.
Drain thoroughly in a cloth bag or cheesecloth lined strainer over a clean bowl (to reserve the whey).
Fold the cloth over the drained curds and place in the fridge for 1 hour to continue straining, stirring gently every 20 minutes or so.
Finally, Spoon the cottage cheese from the cloth into a bowl and stir in the cream or half and half.
Taste, add additional salt if necessary. Season with white pepper just prior to serving.
© Can Stock Photo Inc. / robynmac