I've been eating a lot of Kalona Organics cottage cheese lately, so I decided to take a stab at making my own. Much like making your own yogurt, it's disgustingly easy.
1 half gallon milk (I used Picket Fence Creamery 2%)
5 drops liquid vegetable rennet (purchased at Gateway Market)
1/2 teaspoon sea salt
2 Tbsp lemon juice
Heat the milk over low heat until it reaches 88 degrees Fahrenheit. Remove from heat, add rennet, stir. Cover and leave out for 4 hours, or until set and jiggly. Slice through the jiggly milk, cutting into cube-like shapes. Add the salt and lemon juice and heat over low heat until the curds separate from the whey. Strain, discarding the whey (or save it for later use), drain in the fridge for another hour, then eat and/or store.
