Alternate Cooking Method Homemade Cottage Cheese

This is the official follow up on the original posting for Homemade cottage cheese . Brace yourselves people. I, Stephanie Petersen, am now letting everyone know that there may be an easier way to make cottage cheese from powdered milk. I'm almost embarrassed to admit this. It's just hurting my cute little ego. Sigh...alas, I think it's very healthy to admit when something this cool happens to me. It was quite by accident that I came across this method. There. It's out there. I'm not as sharp as I pretend to be. Is anyone? Really? Except for Ace. He is as cool as he pretends to be (think on that one...). On this occasion, I literally just forgot to add all the water to my powdered milk. I was using powdered because we where out of fresh milk. The irony? I was shocked at how quickly it set and how much easier it was. I think I actually find more success. Scary isn't it? First, I followed the instructions for Homemade cottage cheese except I used:

COTTAGE CHEESE
Ingredients:
1/4 Junket Rennet Tablet (http://www.junketdesserts.com/)
1/2 cup water
1 quart water, 70 degrees
4 cups powdered milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream

Dissolve Rennet Tablet in 1/2 cup water by crushing. Set aside. In a large (8 cup capacity) sterile microwave safe dish with a fitting lid, heat water to 70º F. Add the milk powder and dissolve. 70 degrees is important. It will not feel warm to the touch. (Use a thermometer folks!) Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.
Now here's the difference in cooking method. I took the curd and placed it in the microwave for 1 minute on high heat, then stirred it. Allowing it to sit for 5 minutes.
If you are against the microwave cooking, by all means, do the double boiler spoken of in the original post.