The land of milk...

Eventually I will only be milking Bonnie when I need milk, which is once or twice a week.  Until the calf is able to take all her milk, though, I'm milking every morning.  I end up with a little over a gallon each time.  
I could pour it down the sink, but I want to make some butter, since I have to milk anyhow.  So I'm skimming off the cream.  As I was about to pour the skimmed excess milk down the drain, I remembered how I used to make cottage cheese and decided to try it again.  
Now, the way my mom and grandma taught me was just to heat the clabbered milk very slowly over a low burner until curds formed.  Recipes I've found on the Internet is a little different and a lot more complicated:



Pasteurizing and Setting the Milk Raw skim milk must be pasteurized by bringing it to 145^oF and holding at that temperature for 30 minutes. Pasteurization can be accomplished by placing the milk in a microwaveable container and heating with the temperature probe in place. Another way to pasteurize is to place the skim milk in a double boiler and bring to temperature. Pasteurized skim milk should then be cooled to 70 to 75^oF. Next, inoculate the skim milk with 1 1/2 cups (5% level) of buttermilk or sour cream, used as "starter" if you want the curd to set within five hours. Use only 1/2 cup if you want to set the curd over night. In this case it is most convenient to add the starter in the afternoon so that the curd will be formed and ready to be cut by the following morning.
Cutting the Curd The proper time for cutting the curd is determined by the condition of the curd. If the curd breaks cleanly away from the sides of the vessel when depressed slightly with a spoon, the proper cut time has been reached. The curd should then be cut (not broken) into cubes approximately 3/8 inch in each dimension. Do this by cutting horizontally with a spatula or knife, then rolling the strands gently over so that they may be cut crosswise. At this time the whey will be expelled from the curd. Dry cheese will result if curds are cut too small.
Heating the Curd Heat or cook the curd by placing the vessel containing the cut curd in a larger vessel containing water at a temperature of 140^oF. The curd should be stirred gently with a large spoon while bringing the temperature to 120 to 125^oF. Hold at this temperature for about half an hour, stirring gently from time to time. One of the common mistakes in making home-made cottage cheese is heating at too high a temperature and for too long. High temperature causes the pieces of curd to contract, squeezing out too much whey and making the cheese too dry. To determine when the cooking is done, place about 1 tablespoon of curds in ice water for 3 minutes, then squeeze them in the palm of the hand. A rubbery texture indicates that cooking should be ended.
Draining the Whey Pour or drain off the whey. Wash the curd (with about the same amount of ice water as there was whey) by filling the kettle with ice water and pouring it off 3 times. This will wash a good deal of the acid from the cheese so that it will not taste so sour, and at the same time it will cool the cheese to about 70^oF. The last water may be drained away either by placing the cheese in a small cheesecloth bag or on a piece of cheesecloth spread on a rack or colander. Draining may be hastened by changing the position of the cheese in the bag or on the cheesecloth.
Working, Seasoning, and Creaming the Cheese After nearly all the water has been drained away, or at least stopped running in a steady stream, the cheese should be removed to a clean dish and worked to an even texture with a spoon. Salt may be added to suit the taste. Usually salt at a level of 1% of the weight of the curd and cream is appropriate (about a half ounce or 1 tablespoon). About 1½ cups of half and half cream (approx 12% fat) or light cream (approx 20% fat) will improve the taste of the cheese a great deal, although it is not necessary. If light cream is added at this level (about 1/3 the weight of the curd) a creamed cottage cheese of about 4% fat content will be produced. For a low-fat cottage cheese add 1½ cups of pasteurized/homogenized milk. The cottage cheese thickens after about 20 hours of refrigeration.  


Now, I happen to have a little cultured buttermilk in the refrigerator, so that's no problem.  But pasteurize my raw milk?  Grandma never did that.  Of course, she and my mom didn't use cultured buttermilk with their method, either.  
Decisions, decisions.