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Cottage Cheese
—
 Junket box recipe
 ¼ Junket Rennet Tablet½ cup water1 gallon skim milk ¼ cup buttermilk 1 teaspoon salt1/3 cup creamDissolve Rennet Tablet in water by crushing.Set aside. In large saucepan, heat skim milk to 70* F.stir in buttermilk and Rennet Tablet solution, mixingwell. Cover with towel and let stand at room tempera-ture 12 to 18 hours until firm curd forms. To test for afirm curd, remove a milk sample at a point near theedge of the saucepan with a spoon. The curd is readyto cut when the coagulated milk sample holds its shapeand at the edges are sharply defined.Cut curd into ½ inch long pieces using a longknife. Heat curd slowly over hot water until tempera-ture reaches 110* F. Hold curd at 110* F. for 20 to 30minutes, stirring at 5-minute intervals to heat curd uni-formly. Pour mixture onto fine cheesecloth in a colan-der and drain off whey.After whey has drained 2 to 3 minutes, lift curdin cheesecloth and immerse in pan of cold water 1 to 2minutes, stirring and pressing with a spoon. Then im-merse in ice water 1 to 2 minutes. Drain the curd untilit is free from whey and place in large bowl. add saltand cream and mix thoroughly. Chill.Please note: the use of any type of lactaid milk withJunket Rennet Tablets will cause custard to not set.
Home Made Yogurt Without a Yogurt Maker
Homemade plain yogurt has a low glycemicindex instead of the sugar overload found in store-bought varieties. A good source of calcium andvitamin D; yogurt builds stronger bones, enhancesimmunity, and lowers blood pressure. It’s theideal protein for breakfast, dessert, or a healthysnack.
Ingredients:
1 quart whole or 2 percent milk.1-2 Tablespoons plain yogurt as a starter or 1-2Tbsp. of a commercial starter culture
(available atnatural food stores)
1. Warm up the milk in a saucepan over medium-low heat until bubbles appear around theedge and steam rises from the surface. (This iscalled scalding)2. Pour the warm milk into a large bowl to cooluntil the temperature reaches 110 to 115 de-grees on a cooking thermometer. If you don’thave a thermometer, do what the locals do:the temperature is correct when you can keepyour index finger in the warm milk for 20 sec-onds.3. Put the starter in a small bowl, add some of the heated milk, and stir until well Blended.4. Return the mixture to the large bowl, a thirdat a time, making sure to Stir and blend wellafter each addition. End with a final stir, mak-ing sure all is well blended.5. Cover with a heavy towel and keep in a warmplace 6 to 8 hours or overnight. (a gas ovenwith a pilot light is fine or placing a saucepanof hot water in the oven to raise the tempera-ture will help if your home is not warmenough)6. When set, cover the bowl with plastic wrapand refrigerate for 8 hours before serving. If thicker yogurt is desired, empty chilled yogurtin a muslin bag or cheesecloth, suspend overa bowl, and drain.
Evaporated Milk
—
 Mesa Home Storage Center 
 
1 cup water2/3 cup powdered milk (non-instant)Blend.
Sour Cream
—
 Mesa Home Storage Center 
 1 cup cottage cheese
(store-bought or home-made)
 1 TBSP. lemon juiceInstructions: whip in blender until smooth.
Sweetened Condensed Milk
—
 Mesa Home Storage Center 
 
1/2 cup hot water 1 cup sugar 1 cup powdered milk (non-instant)Blend thoroughly in blender. Can be stored inrefrigerator or frozen.
Cottage Cheese Usage
—In any recipe that calls for cottage cheese.
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