Americans love cheese. On average, we consume more than half a pound a week, per person.

Here is a simple cottage cheese recipe that you will love!

1 gallon fresh milk

1/4 cup water

1/4 cup cultured buttermilk

1/4 teaspoon liquid rennet

In a large pot, heat milk over low heat until it reaches 86 degrees. Mix rennet and water. Stir in buttermilk and rennet mixture. Remove from heat.

Cover pot with cheesecloth to keep dust out and allow air flow through.

Leave to sit in warm location until milk has thickened and curdled - from 16 to 24 hours. Do not jiggle the pan during this process as it may break the curds.

As soon as the curd (solids) has separated from the whey (liquid), use a long stainless steel knife to cut the curd into 1 to 2 inch cubes. This will allow more whey to separate out.

Heat curds and whey slowly in double boiler until they reach 115 degrees. Hold at this temperature for 30 minutes, stirring occasionally and gently. Pour into cheesecloth lined colander that has been set into a bowl so the whey can drip out.

After 20 minutes, lift the corners of the cheesecloth and tie them up. Hang the curds over bowl or sink to drain for 4 to 5 hours.

Rinse curds to remove any acid flavor. Add kosher salt and cream if desired to taste.