Daddy was the one who made homemade cottage cheese while I was growing up. I think it was because he had more patience to watch over it during the curing process. Daddy placed the separated milk in a large Folgers coffee can and set it on the back of the old wood cook stove where it was not so warm to clabber or curdle. Some days the process took longer than others. I am sure it was due to the heating of the milk. Daddy kept a good eye on the milk during the process and when it was clabbered to the stage he desired, he poured the contents into a large colander to drain off the whey. After that procedure he rinsed the curds with warm water, then he salted the cottage cheese which helped kept it from spoiling so easily. Salt also drew moisture from the curd which made the curds more firm. Since we milked cows, we were more generous seasoning our finished product with cream. Most of the time the cottage cheese was eaten too fast for any spoilage to occur. Homemade cottage cheese is much different than what you can buy in the store. The homemade curds are more firm. Mom Guffy’s cottage cheese was much more firm than what daddy made. She often added chives or pineapple. I enjoyed both types. Heat skim milk on the stove over medium-low heat until it barely starts simmering, and take it off the burner. Stir in 1/2 cup of vinegar or lemon juice for every gallon of milk; let the cheese sit for 30 minutes then strain it though a cheesecloth-lined strainer. Bundle the curds in the cheesecloth and rinse them under cool water for 5 minutes. Season to taste with salt and add heavy cream.

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Created January 11, 2021

Updated: 14 June, 2021

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