Cottage Cheese

Ingredients

• one quart of sour milk
• one teaspoonful of butter
• a salt-spoonful of salt
• a tablespoonful of cream

Method

1. 1

   Set sour milk on the stove to warm slowly until curd and whey separate.

2. 2

   Drain curds in cheese-cloth over a colander until dry.

3. 3

   Rub curds with butter, salt, and cream until smooth, then mold into balls for serving.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 5. The excerpt below is the record exactly as published.

COTTAGE CHEESE First the sour milk ! Not attractive as sour milk, but most delicious as cream cheese. Set one quart of sour milk on the stove where it will warm slowly, and let stand until the curd and whey sep- arate. Spread a piece of cheese-cloth or an old napkin over1 a colander, pour in the curds and let drain until quite dry. This may take a couple of hours, and it is a good plan to warm the milk while getting the supper and then let stand all 14 USING ODDS AND ENDS A Table Set for a Valentine Luncheon night. Next put the curds in a bowl and rub to a paste with one teaspoonful of butter, a salt- spoonful of salt and a tablespoon ful of crea

Cook this with the app: pantry check, scaling, and the assistant.