COTTAGE CHEESE

1 liter of reconstituted powdered milk (about 4-1/4 cups)
2 junket rennet tablets
4 teaspoons cool water
Dash of salt
1-1/2 tablespoons table cream

In a non-aluminum saucepan, gradually heat milk to 100oF over low to medium heat.  Dissolve the junket tablets in the water.  Stir into the warm milk.  Leave in a warm place for 20 minutes.  The milk will become a soft gel.  If it does not, allow it to sit until it is.  Slice the gel into cubes and wait 5 minutes.  Whey will start to separate.  Line a strainer or colander with several layers of cheesecloth.  Gently pour the curd into the lined strainer.  Pull up the corners of the cheesecloth and tie together.  Hang over a bowl to drain for 3 hours.  Draining longer will cause the curd near the cheesecloth to dry too much and toughen.  Remove the curd from the cloth and cut it up with the tip of a sharp knife.  Carefully drain off additional whey that separates.  Stir in salt and cream.  Herbs or Herb Blend may also be added, if desired.  Makes about 1 cup.