Cottage Cheese

Ingredients

• Place fresh clabber on stove
• season with salt a tablespoon of butter
• season with salt
• a little cream if desired.

Method

1. 1

   Place fresh clabber on stove with just as little heat under it as is possible on gas stove.

2. 2

   As it warms cut occasionally across with knife to allow whey to come to the surface.

3. 3

   Let it stay on the stove 45 minutes or an hour or until when a little piece of the curd is squeezed between fingers it makes a soft ball.

4. 4

   Do not let it ever reach the boiling point.

5. 5

   When done remove from fire, strain through a collander until almost dry.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.

Cottage Cheese Place fresh clabber on stove with just as little heat under it as is pos- sible on gas stove. As it warms cut occasionally across with knife to allow whey to come to the surface. Let it stay on the stove 45 minutes or an hour or until when a little piece of the curd is squeezed between fingers it makes a soft ball. Do not let it ever reach the boiling point. When done remove from fire, strain through a collander until almost dry, season with salt a tablespoon of butter and a little cream if desired.

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