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My Granny Clouse use to make big batches of cheese from the cow & goats we'd milk. It was so good. This is more up to date


  • 7 1/2 cups water
  • 2 2/3 cups instant powdered milk or 1 3/4 cups non-instant powdered milk
  • 1 cup buttermilk
  • 1/2 teaspoon salt


  • Mix water and dry milk until completely dissolved. Stir in buttermilk.
  • Cover with waxed paper and clean towel.
  • Let stand at room temperature until clabbered, about 8 hours.
  • Pour into large, heavy saucepan.
  • Cook over very low heat for 1 hour until curd is firm enough to hold its shape when pressed gently between the fingers.
  • Pour mixture into strainer lined with single thickness of cheesecloth. Rinse with cold water.
  • Put cheese in bowl and add the 1/2 teaspoon salt, mixing gently.
  • Cover and chill before serving.
  • Store in refrigerator.
  • Makes 2 cups.
  • Note: For moister cottage cheese, add 1/2 cup buttermilk or cream before chilling

Categories: Appetizer  Creamy  Dairy  Refrigerator  Snack  Stove 
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