Cottage Cheese
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 16. The excerpt below is the record exactly as published.
COTTAGE CHEESE. Heat sour milk or buttermilk slowly until the whey is quite clear; drain in a cheesecloth, and let drip 3 to 6 hours without squeezing. Put curd into bowl and break it fine with a wooden spoon. Season with salt and mix into a paste with a little cream or salad dressing.
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