Clabbered cottage cheese

• ⏲️ Prep time: 30 min + 24 hr draining
• 🍳 Cook time: 3-4 days
• 🍽️ Servings: 4-8

Ingredients

• 1 qt/1 l milk (not ultra-pasteurized, for starter)
• 1-2 qt/1-2 l milk (not ultra-pasteurized, for cheese)
• 2-3 Tbsp starter (from above)
• Heavy cream (to taste)
• Pickling salt (to taste)

Directions

1. For starter: Pour 1 qt milk into a glass bowl, let sit at 80°F/27°C until yogurt-like.
2. Strain starter through cheesecloth over a strainer into a bowl.
3. Drain starter in fridge for 24 hr until whey separates, yielding creamy starter.
4. For cheese: Pour 1-2 qt milk into a new bowl, mix in 2-3 Tbsp starter.
5. Cover and let rest at 80°F/27°C for 24-48 hr until yogurt-like.
6. Strain mixture through cheesecloth over a strainer into a bowl.
7. Drain in fridge for 12-24 hr until creamy cottage cheese forms.
8. Add heavy cream and pickling salt to taste.