MAKING SMALLCURD CHEESE
Prepare starter culture. Starter culture should be prepared a day or two before you intend to make cottage cheese. If the skim milk you are using is not already pasteurized, pasteurize 2 pints.
Refrigerate 1 pint of the pasteurized milk. To the other pint, add alactic culture (either liquid or powder) according to manufacturer's directions. Or add 1 tablespoon of buttermilk, if you can be sure it's fresh. Either procedure will "inoculate" your milk with the micro-organisms that cause milk to curdle into cottage cheese.
Hold the inoculated milk at 70F to 75F for 16 to 24 hours, or until it curdles. With a scalded and cooled teaspoon, add a teaspoon of the curdled