EQUIPMENT
3 Glass bowls
Strainer
Cheese cloth
Slotted spoon
INGREDIENTS
Starter Ingredients:
1 qt/1 liter milk (not ultra pasteurized)
Clabbered Cheese:
1-2 qt/1-2 Liters (not ultra pasteurized)
Heavy cream
Pickling salt
PREPARATION AND COOKING TIME
Prep time: 30 minutes to assemble plus cheese starter must sit for 24 hours to drain
Cooking time: 3-4 days
METHOD
For the Starter:
Pour milk into a glass bowl and let it sit at room temperature or in the oven at about 80F/27C until it turns into a yogurt-like consistency.
Strain the yogurt-like mixture by putting some cheese cloth over the strainer which fits over a second bowl. Scoop the mixture with a slotted spoon into the cheese cloth so it can drain.
Develop the starter by putting the bowl with the strainer into the fridge for about 24 hours or until the whey (liquid) has drained through. A silky-like, creamy substance will remain. THIS IS YOUR STARTER.
For the Clabbered Cheese:
Pour about 1-2 qt of milk into a new glass bowl.
Add about 2-3 Tbsp of starter and mix.
Allow the mixture to rest by putting the bowl with a plate on top either into an 80F/27C oven or in the cupboard for about 24-48 hours.
Look for a yogurt-like substance. Keep checking it as you do not want to get a yellow scum on top.
Follow the instructions above for the starter using a strainer:
Strain the yogurt-like mixture: Cover strainer with cheesecloth which fits over a second bowl. Scoop the yogurt-like mixture with a slotted spoon into the strainer.
Put the mixture with the bowl into the refrigerator: for about 12-24 hours: You will have creamy clabbered cheese a.k.a. cottage cheese.
SOME TIPS AND COMMENTS
Store-bought cottage cheese can be filled with additives and thickeners and unknown cultures.
SERVING SUGGESTION: You can eat "as is" or add some cream and salt. You can also put homemade jam on the cheese or grated carrots with vinaigrette dressing. Some people also enjoy the cheese with maple syrup or honey.
STORAGE SUGGESTION: Keep refrigerated for one to two weeks.