Nourish Your Children

Cottage Cheese and Whey

The first thing you need to do is to make kefir. Start with 1 Tblsp. of Kefir Grains in a 1 pint jar filled with milk. A widemouth canning jar works well. Let sit on your counter for at least 24 hours until it has the consistency of yogurt. Strain out the kefir grains to use for a new batch.

Put 1 cup of kefir and 1 gallon of milk (with the cream taken off) into the top section of a double boiler. Place in a sink of warm water. Stir for 2 minutes. You just want to warm it up to about 75-80 degrees. Take it out and let sit at room temperature for 16-24 hours until it reaches the consistency of yogurt.

Fill up the bottom of the double boiler with water. Set the timer for 10 min. Turn on medium heat to about 130-140. Take off any additional cream that has risen to the top. At the end of the first 10 min. cut the curds. Take a knife and slice 1 inch squares then slice on an angle. After 10 more min. you will be ready for the first stir. Put the spoon into the pan just once around. You need the curds to set up before you stir very much. I keep a thermomenter in the curds and check the temperature. You want to bring up the temp of the curds to 102-110 degrees for 30 minutes, stirring at least every 10 minutes. If the temp goes over 120 the live cultures will die.

The curds will look something like popcorn. And you will have a yellow liquid. Strain out the curds. Let them drain completely. Keep stirring out the whey. When you have all the whey drained out, rinse with cold water. Transfer to a bowl. Add 1 tsp. of Real Salt. Mix thouroghly. Transfer the cottage cheese to a container to refridgerate. You can add milk to the cottage cheese if it is too dry for your liking.

Curds after some whey has been drained

Store your whey in the fridge until you are ready
to make a protein shake.
cottage cheese

...be a joyful mother of children.

Psalm 113:9

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