Cottage Cheese

Ingredients

• a pan of clotted sour milk
• some boiling water
• salt it
• put in a little cream or butter

Method

1. 1

   Pour boiling water into a pan of clotted sour milk.

2. 2

   It will curd at once.

3. 3

   Stir it, turn it into a colander, pour a little cold water over, salt it, and break it up.

4. 4

   A richer way is to put equal parts of butter-milk and thick milk in a kettle over the fire, heat it to almost boiling, pour into a linen bag, and let it drain till next day.

5. 5

   Then take it out, salt it, put in a little cream or butter, and make up into balls the size of an orange.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 246. The excerpt below is the record exactly as published.

Cottage Cheese. — Pour some boiliDg water into a pan of clotted sour milk. It will curd at once. Stir it, turn it into a colander, pour a little cold water over, salt it, and break it For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 344 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cheese — continued. up. A richer way is to put equal parts of butter-milk and thick milk in a kettle over the fire, heat it to almost boiling, pour into a linen bag, and let it drain till next day. Then take it out, salt it, put in a little cream or butter

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