(a. Use room temperature, chlorine-free water. If needed, set out some water overnight with no lid, so the chlorine can evaporate out.)

1. Mix:
   • 2 c. water
   • 3 c. non-instant dry milk powder
2. Add and mix by hand:
   • 2 c. water
   • ½ c. buttermilk
3. Dissolve rennet in water and add to milk mixture. Mix well by hand. (For larger, firmer curds, double the rennet.)
   • ¼ tablet rennet
   • 4 c. water
4. Let mixture sit in a warm room for 6-12 hours until firm enough to pull away from the bowl. (You can hurry the process by setting the bowl into another bowl of hot water.)
5. Cut into ½ inch squares.
6. Set the bowl into another bowl, pan, or sink of hot water.
7. Gently stir the curds to warm them and to break them up into small pieces. (It works best to use your hands. Do not leave large curds, or they will taste bitter from the whey that they retain.)
8. Transfer the curds and whey to a large pot and heat to 102°F over a 20-minute period. Stir gently every 5 minutes.
9. Keep the temperature at 102°F for an additional 30 min. (It may be necessary to move the pot partially off the burner.) Stir gently every 5 min.
10. Pour the curds into a cloth-lined colander. Rinse with cold water. Gather up the corners of the cloth and squeeze the curds a little to remove most of the moisture.
11. Add, if desired:
    • 1 tsp. salt
12. Add milk or cream to achieve the consistency of store-bought cottage cheese.
    Makes approx. 1½ lb.