The term "sour milk cheese" refers to the manufacturing process, and can refer to any cheese that only uses natural souring to curdle milk. This is in contrast to the majority of cheeses, which use rennet to assist in the coagulation process. Cottage cheese is one of the most common types of sour milk cheese and can be made with skim milk and common household items.
Instructions
1. Fill the outer container of the double boiler with water and the inner container with skim milk and a cup of cultured buttermilk. Heat the milk to 80 degrees Fahrenheit and stir to ensure that all the milk has been heated thoroughly. Set the container of milk in a warm place and wait about 24 hours for the milk to curdle. The curd will be ready when you can stick a knife in the middle of the curd and have it come out clean.
2. Cut the curd with a knife by making a series of half-inch cuts in all directions. Allow the curds to sit undisturbed for 10 minutes and mix them gently with your hands.
3. Heat the outer container of the double boiler to 100 degrees and place the inner container with the curds back into the outer container. Stir frequently while raising the temperature up to 115 degrees Fahrenheit. Ensure that the curds are firm before you stop heating them.
4. Line a colander with cheesecloth and pour the curds into the colander. Allow the curds to drain, long enough to remove most of the whey but not so long that the curds begin to stick together. Lift the cheesecloth with the curds out of the colander and dip it in ice water. Put the cheesecloth back into the colander and run ice water through the curds until the water comes out clear. Drain the remaining water from the curds.
5. Add a teaspoon of salt for each cup of curds and stir. Refrigerate the cottage cheese and eat it within a week.
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