Heat the milk to 70°F in a hot water bath or double boiler. Maintain the milk at 70°F for 15 minutes.
Add the starter, stirring in gently using up-and-down motions for one minute. Then add the diluted calcium chloride and incorporate, using the same method.
Remove the pot from the heat source.
Add the diluted rennet and incorporate using an up-and-down motion.
Cover the pot and let the milk sit undisturbed for 5 to 6 hours, or until you have a clean break.
Cut the curds into 3/4-inch pieces. Stir with a rubber spatula or a cheese spoon, gently, for five minutes.
Return the pot to the water bath or double boiler and heat the curds to 115°F, raising the temperature by only about 1°F per minute. Continue to gently stir the curds to help them release more whey and become firmer.
Line a colander with clean butter muslin and half fill a large bowl with clean, cold water and ice. When the curds are at temperature, begin ladling them into the colander. (They will be firm and a bit small.) Place the colander of curds into the cold water to stop the ripening process and to set them up. Let them sit in the cold water bath for about 5 minutes.
Pull the colander out of the cold water and allow all the water to drain away. Dump the cottage cheese curds into a medium-size bowl. Salt them, tossing the curds with your fingers until they are well combined with the salt. Begin folding in the crème fraîche, coating the curds evenly. Once it is all combined, put them into a covered container in the fridge to chill. Your cheese will keep for about a week and a half if kept chilled.