Name: Cottage Cheese
Cuisine: American
Ingredients: 1 pan of sour or loppered milk on the stove or range where it is not too hot; 1 clean doth or towel over a sieve and pour this whey and curd into it; 2 or three hours; 1 dish and chop it fine with a spoon; 1 teaspoonful of salt; 1 tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty; 1 cool place; 1 deep dish

Original Recipe

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 that it does not boil, or the curd will become hard and tough). Place a clean doth or towel over a sieve and pour this whey and curd into it, living it covered to drain two or three hours; then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little balls flattened. Keep it in a cool place. Many like it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk by forming the curd with prepared rennet.

1 pan of sour or loppered milk on the stove or range where it is not too hot
1 clean doth or towel over a sieve and pour this whey and curd into it
2 or three hours
1 dish and chop it fine with a spoon
1 teaspoonful of salt
1 tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty
1 cool place
1 deep dish

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1

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 that it does not boil, or the curd will become hard and tough).
2

Place a clean doth or towel over a sieve and pour this whey and curd into it, living it covered to drain two or three hours; then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty.
3

With your hands make it into little balls flattened.
4

Keep it in a cool place.
5

Many like it made rather thin with cream, serving it in a deep dish.
6

You may make this cheese of sweet milk by forming the curd with prepared rennet.

Cottage Cheese

Original Recipe

Ingredients

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