7 1/2 c. water
2 2/3 c. instant powdered milk or 1 3/4 c. non-instant powdered milk
1 c. buttermilk
1/2 tsp. salt (add at the end)

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. Mix gently with salt. Cover and chill before serving. Store in refrigerator. Makes 2 cups. For moister cottage cheese, before chilling add 1/2 cup buttermilk or cream.