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.)
How to Make Amish Cottage Cheese
- Let 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.
- When curds are dry, crumble until fine and mix in the salt thoroughly.
- When ready to serve, stir in the fresh cream and combine well.