1 gal. raw milk, simmered 1 minute
4 oz. cheese starter
1 tsp. Rennet solution

RENNET SOLUTION:

4 drops liquid animal rennet
1/3 c. cooled boiled water

Pour cooled milk into a stainless steel kettle. Stand the kettle in a large pot of hot water. Place a dairy thermometer in the milk to 72 degrees. WATCH CAREFULLY! Milk must not get too hot. Add the cheese starter. Mix well. Add 1 teaspoon of the Rennet solution. Stir well. Cover the kettle and allow the milk to ripen at 72 degrees for 24-48 hours. It will set into a thick custary consistency.

Line a large colander with a damp cheesecloth in a double layer. Pour the curds and whey in. Catch the whey and save it for drinking or other uses. Gather the corners of the cheesecloth and tie up the bag of curds. Hand this over a bowl to drain for 24 hours. Turn the cheese out into a bowl. Serve at once or chill it. It may be used in any recipe calling for "cottage cheese".