CHEESEMAKING from Cultures for Health
8.
Gather up the corners of the cheesecloth and rinse the curds under a stream of very cold water. (Alternatively you could dip the curds in a bowl of cold water.) Rinse until water from curds runs clear. Let the curds hang to finish draining for 15 minutes up to an hour.
9. Place the curds in a bowl. Add 1 teaspoon of salt, if desired. They are now ready to use in a recipe calling for dry-curd cottage cheese. Refrigerate and use within a week or wrap tightly and freeze. Makes about 1-1/2 pounds dry-curd cottage cheese.
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