Homemade Cottage Cheese
If you've read my post about the benefits of raw milk, you know how important it is to buy only raw, unpasteurized milk. The amazing thing is that this nutritious drink can be also used to make homemade cottage cheese. The process is very simple. You will need 2 litres of raw milk, a pot and a sieve (a thermometer is optional).
Let the milk outside of the fridge for 3 days. Yeah, yeah, I hear you saying, what, outside of the fridge? Remember, our ancestors did not have the privilege of having a fridge and refrigerating food is quite new. The milk, will, of course, turn, but this is exactly what we need. The milk will smell slightly sour.
You will see a thick cream on the top of the bottle, you can use it as sour cream for another recipe or pour the whole milk with the cream in the pot. Heat the milk on low until thermometer shows around 40 degrees Celsius. The curd will separate from the whey. Whey is the liquid remaining after milk has been curdled and strained and can be used in other recipes such as preparing sourdough bread (using whey liquid instead of water).
From 2 litres milk you will get 400 grams of cottage cheese. Enjoy it with a slice of sourdough bread or as a dessert with a spoonful of raw honey.