- Whole or partly skimmed 1 or 2% milk.
- Warm milk to 21c 70f.
- Add Mesophile Aroma B or Flora Danica starter culture (follow useage rate based on the culture you’re using).
- Stir in cultures for a few minutes using top-stirring.
- Add the appropriate amount of calcium chloride and rennet, gently stirring into milk, using top stirring method.
- Cover and allow to ripen for two hours at room temperature (70f).
- Cut curd into ½ inch pieces and let rest for 5 minutes.
- Now stir the curds for another 2-3 minutes.
- During the next hour, slowly warm the curds to 115f (46f). Stir periodically.
- After an hour the curds should be the size of navy beans, firm but not too hard.
- Gently ladle the curds into a fine mesh draining bag or fine holed colander.
- Rinse with cold non-chlorinated water until all whey is drained from the cottage cheese curds.
- Add salt to taste and store in container for about a week.
- Enjoy.
-Steve Shapson, The CheeseMaker