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.)
- 1 1/2 gal
- fresh raw milk
- 1 tsp
- 1/2 c
- fresh cream
How to Make Amish Cottage Cheese
- 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.