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.
*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!