Home › Meat Substitutes › Cottage Cheese

Cottage Cheese

Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheesecloth; hang up to drain for several hours; chop and mix salt and cream through the mass, working the mixture well with the hands.