This recipe produces small curd cottage cheese with a delicate tang.

Heat the milk over medium heat, stirring frequently, to 70° to 75°F. Stir in:

Let stand at room temperature until the milk forms a soft curd, 16 to 24 hours.

To see if the curd is ready, insert your well-washed finger into the curd at an angle, as if to lift some out. If the curd breaks cleanly over your finger, it is ready. Cut through it with a long knife or offset spatula, lengthwise and crosswise, as shown. Then hold the knife or spatula at an angle and make diagonal cuts at 1-inch intervals to form cheese-curd cubes. Let the curds set, undisturbed, for 15 minutes. Place the pot over medium-low heat and heat gently (the temperature should rise about 1 degree per minute), stirring every few minutes, until the curd reaches 98° to 100°F. Hold at this temperature, not higher, for 10 minutes, stirring gently every few minutes. Increase the temperature once again at the same rate until the temperature reaches 110° to 112°F. Hold at this temperature, stirring every few minutes, for 30 minutes.

To test for readiness, squeeze the curds: They should be slightly firm, break clean between your fingers and, when pressed, should not leave a semifluid milky residue. If needed, cook the curds a little longer. When they are firm, allow the curds to settle for 5 minutes. Pour off as much whey as possible (reserve it, if desired, to make Ricotta). Line a colander with butter muslin or a clean flour sack towel and set in the sink (place over a bowl to collect the remaining whey, if reserving). Gently pour or ladle the curds and whey into the colander and let drain for 5 minutes. Rinse the curds by holding the bag of curds with one hand and dunking it in cold water, gently massaging the bag with your other hand. Let drain again for 5 to 10 minutes. Add:

To make creamed cottage cheese, combine the cheese curds with:

Store in an airtight container in the refrigerator for up to 1 week.

This is simply a lightly pressed version of cottage cheese.

Prepare Cottage Cheese. After draining the curds, do not rinse in cold water. Add:

Gather the curds together in the cloth, twisting the ends as tightly as possible to compress the curds into a disk. Place the cloth-wrapped curds on a rack set over a rimmed baking sheet and place a plate on top to weight the curds slightly. Let drain for 1 hour.

Store in an airtight container in the refrigerator for up to 1 week.