In our large family the small container of cottage cheese doesn’t even last for one meal. I scoured the internet, fermentation groups, and stumbled upon one of my fellow large family moms who has a solution that was built for us!
Her post is here.
My tweaks:
*I made it with fat free milk.
*start with a pan that will fit into a regular size cooler. I use the cooler to incubate my cottage cheese so that I don’t have to take up the space on my stove top.
*After the culture is cooked and strained I used my double fermented kefir as the liquid element to re-hydrate the curds. It is made with fat free milk, so it keeps this recipe fuel pull on the Trim Healthy Mama plan.
This made about 1/2 gallon after I re-hydrated it with the kefir to the consistency that I wanted for my family’s taste. I stored it in a half-gallon glass jar because it is a fermentation, which means it has live bacteria.
If you want to see why I am so passionate about this way of eating you can go to this page and read about it!
Thank you so much for stopping by!
If you want to learn more about my family, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.
life in the treehouse 
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