Is cottage cheese cooked (i.e. not raw?)

[Guest guest]

I'm making cottage cheese for the first time (fun!) and the recipe has me hold

it at 112 for 30 min. Is that enough to kill the enzymes or would they still be

alive? It seems like a pretty low temperature to me.

Has anyone here made cottage cheese just from letting raw milk sit out

overnight? I used the Flora Danica starter with some pasturized milk for my

first try just to see what will happen and I think I'll try the raw milk next

batch. (If it failed I didn't want too many unknowns!)