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
Cutting the Curd
Heating the Curd
Draining the Whey
Working, Seasoning, and Creaming the Cheese