No-rennet cottage cheese

rennet, buttermilk, canning, kosher

1 gallon milk
1 cup cultured buttermilk

Warm the milk to about 95 [degrees] F. Stir in the buttermilk and allow to set at room temperature for 12 to 18 hours. The milk will clabber, or become thick.

Cut the curds into 1/2-inch cubes and let rest for 10 minutes. Place the pot into a double boiler-type pot and heat at a very low setting until the curd reaches 115 [degrees] F. Stir often to keep the curds from matting together. This will take an hour or more.

The curd is ready when it is somewhat firm on the interior of the cheese. Cook longer if necessary. Some whey will rise to the top. Let the curds settle to the bottom of the pot, drain off the whey and place the curds in a clothlined colander to drain. Be gentle, as the curds are rather fragile.

Allow the cheese to drain until it stops dripping. Place in a bowl and add salt to taste. I usually use about one teaspoon of kosher or canning salt per pound. Stir in about four ounces of half-and-half or cream per pound if you like a creamed cottage cheese.