Cottage Cheese I
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 163. The excerpt below is the record exactly as published.
COTTAGE CHEESE I Heat very slowly 1 quart sour milk to lukewarm over warm water and turn into a strainer lined with cheesecloth. Pour over 1 quart warm water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheesecloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, sweet or sour. Add salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.