Simple Raw Cottage Cheese

1. Set milk out on the counter until it clabbers. This step will take 1-3 days.

2. Remove whey and put in a pot. Heat slowly but keep under 105F to maintain the raw integridy of the milk.  The curds will separate from the whey. Stir gently, but the more you stir the smaller your curd will be.

3. When the whey is separated, strain it through a cheesecloth-lined strainer. Rinse curds in cold water.

4. Let the curds hang in cheese cloth sack until they stop dripping.

5. Add a little cream and salt back into the curds and enjoy.

NOTE:  Use whey to make ricota or mysost or try it for fermenting.  Feed it to the animals or add it to smoothies or in other foods for it's nutrients.