Cottage Cheese Made from Milk
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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 Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 2. The excerpt below is the record exactly as published.
Cottage Cheese Made from Milk. — Use freshly soured clab- bered milk, or clabbered buttermilk. Pour milk in a bag to drip or heat slowly in a double boiler or on the back of the stove, stirring occasionally from the bottom. If cooked it must not get too hot as it is a protein substance. When the curd is set, pour into a bag and allow to drip for some minutes. Then re- move the cheese from the cloth and soften with cream or melted butter and season with salt
Cook this with the app: pantry check, scaling, and the assistant.