Cottage Cheese

Ingredients

• four quarts of sweet milk
• a teaspoonful of salt
• a table-spoonful of butter
• four or five table-spoonfuls of cream

Method

1. 1

   Let the milk sour in a warm place until thick.

2. 2

   Heat over boiling water, stirring until hot.

3. 3

   Drain in a colander, add salt and butter, and shape or mold as desired.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 211. The excerpt below is the record exactly as published.

Cottage Cheese. Put four quarts of sweet milk into a pan, and let it stand in a warm place long enough to become sour. Care must be exercised to prevent it from becoming too sour. Just as soon as it gets thick it will be ready for use. In summer this may be at the end of twenty-four hours ; in winter, at the end of two or three days. Place the pan of sour milk over a kettle of boiling water, and heat ;t almost to the boiling-point. When the pan has been over the water about six minutes, take a large spoon and turn the milk over by spoonfuls, getting the hot part on top. When the whey has become so hot that it cannot be touched with a finger, turn the entire mass into a colander, and let it drain off. When it is free of whey, add a teaspoonful of salt and a table-spoonful of butter, and press the mixture into a dish of handsome shape, or mould it into balls about the size of hens' eggs. It improves the cheese to put in four or five table- spoonfuls of crea

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