Cottage Cheese

Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.
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Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
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Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).
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The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
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After 20 hours cut the curd into 1/2 inch cubes.
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Allow the curds to firm up for 15 minutes.
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Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).
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Cook for an additional 45 minutes at 110 F (43.5 C).
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Stir the curds often to prevent them from matting.
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The curds should have greatly shrunken and sunk to the bottom of the pot.
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Line a colander with a cheesecloth and drain the curds.
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Allow the curds to drain for 5 minutes.
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Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.
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Drain the curds and place in a bowl.
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Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
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Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.