I read through some online recipes and settled on this one by David Lebovitz. The first step was measuring out one quart of whole milk.
As instructed, I brought the milk to 85 degrees, added the rennet, then let it sit at room temperature for four hours.
I made long slices in the mixture, then heated it gently until the curds separated from the whey. Then I strained out the cottage cheese.
I tasted it at this stage (yum!) and then chilled it for the recommended 1 hour. I tasted it again (yum!) then added the cream and tried it again (yum!). Goal #9 accomplished!
One of the other items on my 40 Things list was to make ricotta cheese. In my research, I learned that ricotta is made using the leftover whey from making other cheese. How convenient, as I had a bunch of leftover whey from making cottage cheese. So I ended up making two different cheeses in one day. I used this ricotta recipe by Jill McKeever.
It literally took five minutes. I slowly heated the leftover whey to 200 degrees.
I poured it through a coffee filter and about two tablespoons of ricotta remained.
I tasted it at this stage (yum!), then squeezed the remaining liquid out and tasted it again (yum!). I refrigerated it for an hour, then tasted the last tiny bit (yum!). Goal #10 achieved!
Out of curiosity, I measured the remaining whey.