Cottage Cheese
From The farm cook & rule book, 1923
Serves 8
Ensure milk is uncontaminated for best results.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 111. The excerpt below is the record exactly as published.
Cottage Cheese Set a quantity of fresh sour milk in a moderately warm room and allow to sour naturally. Unless the milk has been con- HOUSEHOLD EECIPES 231 taminated at the barn or by a soiled utensil, the curd will be smooth, even and free from gas bubbles. The best temperature to set milk for cottage cheese is 70 to 72 degrees. As soon as the milk is curdled throughout, stir and break it up; then heat it gradually to 10-i degrees Fahrenheit. If you do not have a dairy thermometer, set the milk on the back of the stove so it will not be heated too much. When the whey separates from the curd, pour the curd into a muslin bag and hang up to drain. It takes from 2 to 10 hours to drain the curd, depending on the size and firmness of the curd particles. When drained, it is moist and granular but not sticky. The drained curd is then salted to taste. About 1 ounce of salt is sufficient for 8 pounds of cheese. Two cupfuls of cream added to this amount of cheese will improve its flavor. Some homemakers also add 2 tablespoonfuls of sugar
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