Cottage Cheese No. 1

Ingredients

• 1 qt. sour milk
• 1 t. salt
• 1 T. butter
• cream to moisten

Method

1. 1

   Remove the cream and put aside to use in moistening the cheese.

2. 2

   Heat the milk in double boiler.

3. 3

   Let the water in the lower part of the boiler just simmer.

4. 4

   When the curd separates from the whey, strain through a cheese cloth.

5. 5

   Let the whey drip out; do not squeeze dry.

6. 6

   Add the salt, butter and cream to the curd and stir until smooth.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 28. The excerpt below is the record exactly as published.

Cottage Cheese No. 1. 1 qt. sour milk I t. salt 1 T. butter cream to moisten

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