Amish Cottage Cheese
(For those asking what is raw milk, it is the milk fresh from the cow before it gets taken away for processing to be sold in stores.)
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- 1 1/2 gal
- fresh raw milk
- 1 tsp
- 1/2 c
- fresh cream
1Let milk sour until it is VERY thick.
Heat to 115 to 120 degrees, then put into a course cloth bag and allow to drain overnight.
2When curds are dry, crumble until fine and mix in the salt thoroughly.
3When ready to serve, stir in the fresh cream and combine well.