Cottage Cheese
From Wilkes County Home Demonstration Club cook book, 1947
Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 39. The excerpt below is the record exactly as published.
COTTAGE CHEESE Skim clabber milk free of cream as soon as soured. Heat slowly for 1 hour. Do not get the milk too hot. Stir occasionally. Pour into a clean cotton bag or colander; let stand un- til it finishes dripping. To the curd from each gallon of milk add 1 cup of whipping cream, 1 t. salt, and dash pepper.
Cook this with the app: pantry check, scaling, and the assistant.