Cottage Cheese

Here is a Cottage Cheese recipe I've been using for quite a while. Don't remember where I got it.
1 gal raw milk
1/2 cup cultured buttermilk
1/4 tsp. liquid rennet
1/4 c. cool water
Warm the milk to 86 degrees F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk. Set until it coagulates, usually about 1 hr.
Cut the curds into 1/2 inch cubes. Heat slowly by the double boiler method until the temp. reaches about 110 degrees. Hold at this temp. for 30 min. and stir often, gently to prevent matting . When the curds are firm, place into a cheesecloth lined colander and let drain for 20 min. Lift the curds in the chees cloth and dip into a pot of cold water. Drain until the curd stops dripping place curds in a bowl and add salt and cream if disired.