Cottage Cheese

Ingredients

• Use sour milk that has set.
• salt to taste
• a tablespoonful of butter
• two tablespoonfuls of cream
• cayenne pepper or paprika, if liked

Method

1. 1

   Warm the milk slowly until the whey begins to separate from the curd.

2. 2

   Place a piece of cheesecloth over a bowl, pour in the curds and whey, and lift the cloth carefully, allowing the whey to run through.

3. 3

   Squeeze out the remaining whey.

4. 4

   Add the seasoning and other ingredients to the curd, shape in balls, and chill before serving.

5. 5

   It is delicious served with lettuce and dressing as a salad, or with gingerbread for dessert at luncheon or supper.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 82. The excerpt below is the record exactly as published.

cottage cheese. (See below.) 154 FOODS AND HOUSEHOLD MANAGEMENT Matzoon and other similar preparations are essentially soured milks, prepared under controlled conditions. These preparations are the conmion form of milk in certain parts of the Orient, where milk is never used sweet. Kumyss is milk slightly soured and fermented with one species of yeast. This is a Russian method. These prep- arations are excellent for invalids and exhausted people, for they can sometimes be assimilated because of the fine curds when sweet milk cani^ot. Condensed milk is a practical method of preserving milk. The milk is evaporated under pressure at a high temperature in apparatus constructed for the purpose. Cane sugar or glucose is sometimes added. A new patent process con- denses the milk at low temperature, preserving it for a short period, as compared with the condensed milk in tins, but it keeps well for several days, and bears transportation. Con- densed milk may be used in cooking, when clean fresh milk is not available. The unsweetened kinds are most useful, but, like pasteurized milk, must be treated with care after the cans are opened. Cheese. — Cheese is made from the curd of milk, and con- tains the most nutritive parts of the milk in highly con- centrated form. In the process of manufacture, the milk is first curdled by rennet, and the whey strained out. The curds after preliminary treatment, varying according to the style of cheese to be made, are finally pressed together very slowly in a cheese press, which is screwed down more tightly as the cheese becomes dryer. The cheeses are then covered with cheesecloth and " ripened " slowly, the ripening process giving characteristic consistency and flavor. This ripening is due to the action of bacteria and molds. (See page 97.) Foreign varieties of cheese, made originally in some one lo- cality, have marked colors, quality, and flavors, as Brie, Baas, MILK, AND CHEESE Camembert, Roquefort, and ^ the Swiss cheeses. Parmesan 1 | is an Italian cheese, excellent I | with macaroni and spaghetti. ■>- »* American cheeses vary in I ^ color, in strength of flavor, *: »• in creaminess, and in degree * of hardness. Much the i greater part is, however, of i the general type known as "American cheddar" or ^ "standard factory" cheese. Clvb cheese is an American cheese of good quality, put up in small jars. It is a soft cheese, excellent to serve with crackers, but is too expensive for conmion use. Cottage cheese is a home product made from sour milk, and used at once. Composition and nutritive value. — Cheese is high in "^ g protein, and usually in fat. g {SeeFig.40.) Notethesmall s amount of water, which ^ makes cheese a very concen- trated food. The protein content makes it a meat sub- stitute, for those with whom § cheese does not disagree. Beii^ a dense as well as con- ^ centrated form of food, it }% i... ill 156 FOODS AND HOUSEHOLD MANAGEMENT should be eaten in small quantities, and in combination with other food materials in such a way that it will become finely divided, or it will not be easily digested. The ash content is high, the most valuable of the ash constituents of the Tnillc being retained in the cheese. The cost of cheese. — The foreign cheeses are expensive, but American cheeses may be classed among the moderate priced foods and they compare favorably with other protein foods. Cheese costs more than beans, and less than most cuts of meat. A good American cheese costs about twenty-five cents per pound. Taking account of composition as well as cost per pound, we find that a given amount of money buys about twice as much food value when spent for cheese as it would if spent for beef. See Fig. 45. Care of cheese in the pantry. — Cheese should be kept dry and covered, that its odor may not be noticeable. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly sterilized before each new pur- chase is put away. GENERAL METHODS AND RECIPES 1. Uncooked cheese. — Serve a cream cheese with a salad of let- tuce, and the imported cheeses with crackers and fruit for dessert. American cheese may be thinly sliced and used in sandwiches. A small piece of cheese with apple pie or pudding is an old-fashioned combination that is always agreeable, but sometimes difficult of digestion. 2. Cottage cheese. — Use sour milk that has set. Other ingre- dients: salt to taste, cayenne pepper or paprika, if liked. Quality and flavor are improved by the addition of a table- spoonful of butter or two tablespoonfuls of cream

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