Cottage Cheese

Ingredients

• Put two quarts thick sour milk
• season with salt
• add sweet cream until of the desired consistency

Method

1. 1

   Put sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain until the curd has separated from the whey.

2. 2

   Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain.

3. 3

   When quite dry, turn into a bowl; season with salt and mix with a silver fork.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 55. The excerpt below is the record exactly as published.

COTTAGE CHEESE Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from the whey. Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain. When quite dry, turn into a bowl; season with salt and mix with a silver fork, add sweet cream until of the desired con- sistenc

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