Cottage Cheese

Ingredients

• Put a pan of sour or loppered milk
• Place a clean cloth or towel over a sieve
• a teaspoon of salt
• a teaspoon of butter
• enough sweet cream to make the cheese the consistency of putty

Method

1. 1

   Let the milk scald until the whey rises to the top, then pour this whey and curd into a cloth-covered sieve to drain for 2 or 3 hours; chop it fine with a spoon, add salt, butter, and sweet cream to achieve desired consistency, and form into flattened balls.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 152. 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 not to let it 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 2 or 3 hours.; then put it into a dish and chop it fine with a spoon, adding a teaspoon of salt, a teaspoon of butter, and enough sweet cream to make the cheese the consistency of putty

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