Italianside
Cottage Cheese
From Original White House Cookbook, 1887
Serves 1
Can also be made with sweet milk using rennet.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 140. The excerpt below is the record exactly as published.
COTTAGE CHEESE. Put a pan of sour or loppered milk on the stove or range where it is not too hot ; let it scald until the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough). Place a clean cloth or towel over a sieve and pour this whey and curd into it, leaving it covered to drain two to three hours ; then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream
Cook this with the app: pantry check, scaling, and the assistant.