Cottage Cheese

Ingredients

• a gallon or more of clabbered milk
• dress with salt
• dress with pepper
• dress with sweet cream
• dress with sugar
• a little nutmeg

Method

1. 1

   Set clabbered milk to warm, cut curd into squares, stir gently, drain in a bag for 3-4 hours.

2. 2

   Dress with salt, pepper, and cream or sugar and nutmeg.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 110. The excerpt below is the record exactly as published.

Cottage Cheese. — Set a gallon or more of clabbered milk on the stove hearth, or Back of stove, or in the oven after cooking a meal, leaving the door open ; turn it around frequentlv, and cut the cura into squares with a knife, stirring gently now an^ then till about as warm as the finger will bear, and the whey shows all around the curd ; pour all into a coarse bag and hang to drain in a cool place for three or four hours, or overnight if made in the evening. When wanted, turn from the bag, chop rather coarse with a knife and dress with salt, pepper and sweet cream. Some mash and rub thoroughly with the cream ; others dress with sugar, cream and a little nutmeg

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