6 litres non-homogenized skimmed milk.
4 pinches of cheese starter or 1 dl buttermilk or soured milk.
2 ml rennet
2 tsp salt
¼ liter cream (optional)

Pot with lid
Collander
Sieve spoon
Dropper
Long knife
Cheese cloth
Thermometer
Timer

Cheese Tray

Hygiene is crucial when making cheese. Fill a pot with water and bring it to boil. Scold each of your tools suited for scolding by carefully pouring boiling water over them. Do this with cheese trays, moulds, mats, colander, etc. Use a dish brush for scrubbing if possible.

• Pour milk into a pot and slowly heat it to 32°C
• Dissolve cheese starter in a small amount of cold water, add the mix to the milk and stir for half a minute.
• Cover the pot with a lid and wrap a towl around it to keep it warm. Leave the milk for 30 minutes.
• Mix rennet with a small amount of cold water – add it to the milk and stir thoroughly for half a minute.
• Put the lid back on the pot and wrap the towel around it again. Leave it for 30 minutes.
• The milk should now have coagulated and transformed into curd.
• Use a sharp knife to cut into the surface of the curd to see if it leaves a clean cut that stays open. If it does not, let the milk coagulate a few more minutes.
• Cut the curd into 1 cm cubes using a long knife or cheese cutter. Let the curd rest for 5 minutes again.
• Boil 1 litre pure water
• Every 5 minutes, add 1½ dl of boiling water to the curd while you stir, then rest it for 5 minutes. Repeat 5-6 times until the curd reaches 37°C, this normally happens after half an hour.
• Let the curd rest for 5 minutes.
• Now take out some of the whey, using a jug or large mug. Leave just enough whey in the pot to cover the curd. (What you take out is normally about half of the whey - keep it to make ricotta the following day)
• Stir the curd every 2 minutes for the next 10 minutes to prevent the little cubes from sticking together. Add a bit of cold water in small potions to help lower the temperature to 29°C.  
• Place a collander lined with cheese cloth, in a cheese tray lined with cheese mat.
• Pour the curd into the cheese cloth and let the whey drain off.
• Pour cold water onto the curd to rinse it.
• Stir the curd carefully every 5 minutes for 30 minutes to prevent the small cheese grains from sticking together. Use a fork if it is works better. 
• In a bowl, mix cream with curd before scooping the cottage cheese into a food safe container with lid.
• Leave the cottage cheese in the fridge for at least to days to mature and develop. The little cheese grains can seem somewhat squeaky when they are freshly made but this goes away after a few days in the fridge.