Naomi’s Homemade Cheese

(from cokerlj’s recipe box)

Haven’t tried
This is another version of this recipe…I haven’t actually tasted this one but I love the other.
You need farm fresh milk to make the clabbered milk…can’t use grocery store milk. Naomi says that she buys the “cottage cheese” already made from a lady in Bartlett, TX. Naomi says that you can also make this without letting it age. So, you would season, and cook the cottage cheese as soon as it has completed the drying process, or purchase from the lady in Bartlett already dried for you. This cheese recipe is the recipe that Naomi’s mom and grandmother always made. She makes it all the time and her family loves it. Doesn’t know Totsy’s recipe, but is sure it is almost like hers. She said that Totsy sometimes also added cream cheese to her cottage cheese. I recall reading Totsy’s recipe once and I don’t recall the “aging” process, however I’m not sure.

Source: Naomi Wilde

Categories: Czech Family Recipes, Snacks

Ingredients

Directions

  1. To make the dry cottage cheese, you need about 1 gallon of clabbered milk.

  2. Heat this on low to medium heat until you see the separation of the whey from the curd. (stir occasionally while heating)

  3. Then pour into a cheese cloth sack and squeeze out excess liquid whey, hang and let it drain in the sack until it is dry. This may take a day or two.

  4. To make the cheese (aged): Take the dry cottage cheese and crumble evenly on to a platter, cover with plastic wrap and let set for a couple of days to age. When cheese has a slight smell to it, it is ready. (You will need to check it daily for the smell.)

  5. Now you add about 2 teaspoons of baking soda to it and work it in with a fork. You can also add salt, pepper to taste and caraway seed (optional) at this time.

  6. Let it set for about 1 hour or so.

  7. In a skillet put cottage cheese and about 1/4 to 1/2 cup cream and cook slowly until all curds are melted and cook a few minutes longer…about 5 minutes or so.

  8. Pour into a bowl and let cool.

  9. Slice chunks off with a knife…too thick to spoon.

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