Cottage Cheese (2)

Ingredients

• some sweet milk
• a good lump of butter
• salt

Method

1. 1

   Stand sweet milk on the stove, shaking occasionally.

2. 2

   Turn edges gently to form curd without breaking.

3. 3

   Drain off whey, pressing down on curd until moist.

4. 4

   Salt to taste, add butter, work well, and pack in a crock.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 354. The excerpt below is the record exactly as published.

Cottage Cheese — (i). — To make cottage cheese take nice, clab- bered milk, not too sour, but do not scald it ; pour into a bag of thin cloth, and drain ; when it is drained enough, sprinkle with salt and pepper ; mash fine ; thin to a batter with sweet cream, and it is ready for the table. Cottage Cheese — (2). — Take some sweet milk and stand it on the stove in a new pan or pail, shaking it occasionally, that the form- ing curd may not settle to the bottom. Turn the edges gently that the curd may form evenly, taking care not to break it, and not let it cook too fast. If the heat is about right, it will be done in half an hour. Then drain off the whey slowly, pressing down on the curd until only whey enough remains in it that the cheese will not be too dry — just moist enough to mix well ; then salt to taste; add a good lump of butter

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