|Skim milk powder||2 Cup (32 tbs)|
|Water||8 Cup (128 tbs)|
Combine skim milk powder with water using a wire whisk.
Strain if necessary to remove any lumps.
Cover milk with a cloth. (Do not make it airtight.)
Leave at room temperature for 1-2 days, until it sours.
Heat very slowly, watching carefully and testing the curds for cheese-like consistency by pressing between your thumb and forefinger.
When you can keep the curds between your thumb and forefinger, without them slipping away, the cheese is ready.
Put the cheese in a cheesecloth lined strainer and drain off the whey, letting it drip until it is fairly dry. (Save whey to use in soups or beverages because it is full of nutrients.)
Refrigerate the cottage cheese for future use or season it as desired and use immediately.