Homemade Cottage Cheese
This also can be mixed with red chili peppers, or added to cooked collard greens, or with cooked kale. (Serves 4).
- 1 quart buttermilk
- ½ quart whole milk
- Rue leaves
Combine milk and buttermilk in a sauce pan and simmer over low heat, uncovered, for two hours or until cheese formed on the top hardens. Make sure not to boil. Allow cheese to cool before straining to separate curds from whey. Put curds in a container and top with rue leaves and refrigerate. Discard or
drink the whey